Black Hair Soup

Name: Black Hair Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 3 g Cooked Rehmannia (Shu Di Huang); 3 g Chinese Yam (Huai Shan Yao); 3 g Cuscuta Seeds (Tu Si Zi); 3 g Walnut Kernels; 1.5 g Moutan Bark (Dan Pi); 1.5 g Alisma (Ze Xie); 1.5 g Gastrodia (Tian Ma); 2 g Jujube Skin (Zao Pi); 1 g Angelica Sinensis (Dang Gui); 1 g Safflower; 1 g Platycladus Leaves (Ce Bai Ye); 5 g Polygonum Multiflorum (He Shou Wu); 5 g Black Sesame; 5 g Black Beans; 500 g Lamb Meat (washed, blanched in boiling water to remove blood); 500 g Lamb Bones (broken); 1 Lamb Head (broken); to taste Scallion; to taste Ginger; to taste White Pepper; to taste MSG; to taste Salt

Zhejiang nourishing medicinal diet soup that nourishes the liver and kidneys, replenishes blood and boosts qi, and promotes dark, lustrous hair.

1h 50m

Easy

0 favorites

Ingredients

Cooked Rehmannia (Shu Di Huang) 3 g

Chinese Yam (Huai Shan Yao) 3 g

Cuscuta Seeds (Tu Si Zi) 3 g

Walnut Kernels 3 g

Moutan Bark (Dan Pi) 1.5 g

Alisma (Ze Xie) 1.5 g

Gastrodia (Tian Ma) 1.5 g

Jujube Skin (Zao Pi) 2 g

Angelica Sinensis (Dang Gui) 1 g

Safflower 1 g

Platycladus Leaves (Ce Bai Ye) 1 g

Polygonum Multiflorum (He Shou Wu) 5 g

Black Sesame 5 g

Black Beans 5 g

Lamb Meat (washed, blanched in boiling water to remove blood) 500 g

Lamb Bones (broken) 500 g

Lamb Head (broken) 1

Scallion to taste

Ginger to taste

White Pepper to taste

MSG to taste

Salt to taste

Instructions

Prepare the Ingredients

Break the lamb bones and lamb head. Wash the lamb meat and blanch it in boiling water to remove the blood. Place the lamb meat together with the bones and head into a pot, with the bones laid at the bottom. Place the herbs listed above into a gauze bag, tie it tightly, and put it into the pot. Add the scallion, ginger, and white pepper, then pour in an appropriate amount of water.

Simmer the Soup

Place the pot on the stove and first bring it to a boil over high heat. Skim off the foam, remove the lamb and slice it, then return the slices to the pot. Reduce the heat and simmer over low heat for 1.5 hours. Once the lamb is cooked through, remove and discard the herb bag.