Danggui Lamb Stew
A nourishing herbal medicinal dish for replenishing qi and enriching blood, this 当归羊肉羹 (Angelica Lamb Soup) is made by slow-stewing lamb together with a cheesecloth bundle of Chinese medicinal herbs until the lamb is tender.
Ingredients
Danggui (Angelica sinensis)
25g
Huangqi (Astragalus)
25g
Dangshen (Codonopsis)
25g
Lamb (washed)
500g
Scallions
to taste
Ginger
to taste
Cooking wine
to taste
Salt
to taste
MSG (add when serving)
to taste
Water
to taste
Instructions
1
Prepare the herb pouch
Place the danggui, huangqi, and dangshen into a cheesecloth bag and tie it closed.
2
Stew the lamb
Place the washed lamb, scallions, ginger, cooking wine, and salt into a pot, and add an appropriate amount of water. Bring to a boil over high heat, then simmer over low heat until the lamb becomes tender.
