Hot pot for health preservation in winter

Hot pot for health preservation in winter

Introduction:

"Mutton soup can be white or red. It's original and very light."

Production steps:

Step 1: prepare jujube, ginger, scallion, tangerine peel, Angelica dahurica and carrot segments.

Step 2: soak the lamb chops in clean water and clean them. (I only used half about 450 grams)

Step 3: boil water in the pot and drop cooking wine. Put in the lamb chop, bring to a boil for two minutes and remove.

Step 4: start another soup pot, boil water, add ingredients and lamb chop, and stew until done.

Step 5: prepare the soup. I'll simply prepare a few. Carrot slices and peas.

Step 6: Pleurotus eryngii and garlic.

Step 7: Chinese cabbage.

Step 8: after stewing the lamb chop, make fun of it.

Materials required:

Lamb chop: 450g

Peas: moderate

Moderate amount: carrot

Garlic: right amount

Chinese cabbage: moderate

Pleurotus eryngii: right amount

Red dates: moderate

Ginger: moderate

Scallion: right amount

Angelica dahurica: moderate amount

Tangerine peel: appropriate amount

Cooking wine: moderate

White pepper: right amount

Salt: right amount

Note: beef, sheep, meat and other stews can be cold water into the pot before boiling to foam, or boiling water into the pot after boiling for two or three minutes before changing the water.

Production difficulty: simple

Technology: hot pot

Production time: one hour

Taste: Original