Hair-Blackening Soup
Lamb is slow-simmered with lamb bone, lamb head, and a selection of traditional Chinese medicinal herbs (such as processed he shou wu and black sesame) to nourish the liver and kidneys and help darken the hair.
Ingredients
Prepared rehmannia root
3 g
Chinese yam
3 g
Cuscuta seed
3 g
Walnut kernel
3 g
Moutan bark
1.5 g
Alisma rhizome
1.5 g
Gastrodia rhizome
1.5 g
Jujube peel
2 g
Angelica root
1 g
Safflower
1 g
Platycladus leaf
1 g
Prepared fleeceflower root
5 g
Black sesame
5 g
Black bean
5 g
Lamb (washed and sliced)
500 g
Lamb bone (cracked)
500 g
Lamb head (cracked)
1
Green onion
to taste
Ginger
to taste
White pepper
to taste
MSG
to taste
Salt
to taste
Instructions
1
Prepare the ingredients
Crack the lamb bones and lamb head. Wash the lamb and blanch it in boiling water to remove the blood. Place them all in a pot with the lamb bones on the bottom. Put the above herbs into a gauze bag, tie it tightly, and place it in the pot. Add the green onion, ginger, and white pepper, and pour in an appropriate amount of water.
2
Simmer
Place the pot on the stove and first bring it to a boil over high heat. Skim off the foam, lift out the lamb and slice it, then return it to the pot. Simmer over low heat for 1.5 hours until the lamb is thoroughly cooked. Remove and discard the herb bag.
