Radish and Lamb Soup

Name: Radish and Lamb Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g Lamb leg meat; 500g white radish; 3 pieces Dried red dates; 4 tbsp Yellow wine; 1 stick Scallion; 10 slice Ginger slices; to taste Salt; to taste Black pepper; 2 pieces Coriander

A warming lamb soup where mutton chunks are soaked, blanched, and simmered with sweet white radish into a clear, game-free broth seasoned simply with ginger and yellow rice wine.

0 minNewMedium Soups Pot-cook Savory

Instructions

1
Cut the lamb into small pieces about 2 centimeters each.
2
Soak in water for 2 hours, changing the water twice during this period.
3
Put the mutton into cold water, add half of the ginger slices and 2 tablespoons of yellow wine, and bring to a boil over high heat.
4
Boil out the blood foam from the mutton.
5
Skim off the foam, take out the lamb, rinse it clean with hot water, and drain the water for later use.
6
Wash the white radish, peel it, and cut it into large chunks.
7
Fill a pot with water, add a little salt, blanch the radish, then take it out and set aside.
8
Put the lamb, red dates, sections of green onion, slices of ginger, and yellow wine into a soup pot, add enough water, and bring to a boil over high heat.
9
After the fire has reached a boil, reduce to low heat and simmer for one hour until the meat is basically cooked (please adjust the time according to the size of the lamb pieces). At this time, the soup in the pot is clear, without foam.
10
Add the radish and cook until the radish is done, then season with salt and pepper. If you like cilantro, you can add chopped cilantro.
11
The soup is clear and the meat is fragrant, without any mutton smell, only a fresh aroma and nutrition, definitely an excellent nourishment for autumn and winter.