Lamb soup

Name: Lamb soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 300g Lamb; a pinch oil; to taste Salt; 2 g chicken essence; 2 g Black pepper; 10 g Scallion; 30 g Ginger; 30 g distiller's grains

Thinly sliced lamb is marinated with egg white and starch, then briefly cooked in a ginger-scallion broth enriched with fermented rice lees for tenderness.

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Instructions

1
Peeled lamb.
2
Cut into thin slices
3
Add baking soda, egg white, salt, chicken essence, tapioca starch, and oil to the lamb and mix evenly to marinate.
4
Heat the pan and add a little oil. Once hot, add the scallions and ginger and fry until fragrant.
5
Stir-fry the dregs left from alcohol brewing.
6
Add an appropriate amount of water, bring to a boil, and season.
7
Add the lamb and bring it to a boil.
8
Scoop it up and start eating.