Angelica and Astragalus Lamb Soup
A nourishing slow-cooked soup made with angelica root, astragalus root, and mutton, featuring a rich, savory broth and tender, fall-apart mutton.
Ingredients
Fresh lamb rib meat (washed, soaked in cold water for 1 hour, blanched in boiling water)
1000 g
Angelica root (wrapped in cheesecloth)
10 g
Astragalus root (wrapped in cheesecloth)
8 g
Scallion segments (wrapped in cheesecloth)
6 g
Ginger (smashed, wrapped in cheesecloth)
6 g
Shaoxing wine
15 g
White pepper powder
3 g
Sichuan salt
5 g
MSG
3 g
Instructions
1
Prepare Ingredients
Wrap the angelica root, astragalus root, ginger (smashed), and scallion in a cheesecloth bag. Wash the lamb. Soak in cold water for 1 hour, then place in a pot of boiling water to blanch and remove the blood, then lift out.
2
Simmer
Place a wok over high heat, add 1500 g of water and bring to a boil. Add the lamb, Shaoxing wine, white pepper powder, and the cheesecloth spice bag. Once it returns to a boil, reduce to low heat and gently simmer until the lamb is about half-tender. Lift out, cut into strips, return to the soup, and simmer for 1 hour until fully tender. Remove the spice bag, stir in the Sichuan salt and MSG, ladle into a serving bowl, and it is done.
