Sheep brain in clear soup

Sheep brain in clear soup

Introduction:

"Sheep's brain is rich in ascorbic acid, and fat contains many substances, such as lecithin, cerebroside, etc., which is a good tonic in winter. Lycium barbarum can regulate immune function, inhibit tumor growth and cell mutation, delay aging, resist fatty liver, regulate blood lipid and blood glucose, and promote hematopoietic function. The clear soup in this dish is made of Benji and Wuhua pork. It is rich in nutrition, and it is a good tonic for winter with sheep brain and medlar

Production steps:

Step 1: add pork and chicken leg, add onion and ginger, bring to a boil with water.

Step 2: skim the foam.

Step 3: cover and turn to low heat for 4 hours.

Step 4: wash Lycium barbarum and soften with water.

Step 5: wash the vegetable heart with water.

Step 6: soak the sheep brain in the wine for 20 minutes.

Step 7: put the sheep brain into the clear soup.

Step 8: add wolfberry and simmer for 5 minutes.

Step 9: add cabbage and cook for 30 seconds. Season with salt and white pepper. Turn off the heat.

Step 10: put it into a bowl, and a delicious clear soup of sheep brain is ready.

Materials required:

Stupid drumstick: 1

Streaky pork with skin: 100g

Sheep brain: 300g

Wolfberry: 5g

Vegetable heart: 50g

Cooking wine: moderate

Scallion: 20g

Ginger: 10g

Salt: 4G

Water: 5g

White pepper: 3G

Precautions: 1. The smell can be removed by marinating with sheep brain flavored wine. 2. Add white pepper to improve the taste.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: light