Hair Darkening Soup

Name: Hair Darkening Soup
Ingredients: 1000g Lamb (remove tendons, blanch, slice); 1 whole Sheep head (break open, wash clean); 1000g Sheep bone (wash with clean water); 30g Rehmannia root (prepare in gauze bag); 30g Chinese yam (prepare in gauze bag); 15g Peony bark (prepare in gauze bag); 15g Jujube peel (prepare in gauze bag); 15g Alisma (prepare in gauze bag); 50g Fo-ti (prepare in gauze bag); 6g Angelica sinensis (prepare in gauze bag); 6g Safflower (prepare in gauze bag); 230g Dodder seed (prepare in gauze bag); 15g Gastrodia (prepare in gauze bag); 10g Platycladus leaf (prepare in gauze bag); 60g Black beans (prepare in gauze bag); 50g Black sesame (prepare in gauze bag); 50g Walnut meat (prepare in gauze bag); 5g Monosodium glutamate; 10g Salt; 50g Ginger; 50g Scallion white; 15g Pepper

A Sichuan-style soup in which lamb and lamb head bones are slow-simmered with a blend of Chinese medicinal herbs. The broth is rich and aromatic, and the dish is traditionally prized for nourishing qi and blood and for darkening the hair.

Varies

Easy

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Ingredients

Lamb (remove tendons, blanch, slice) 1000g

Sheep head (break open, wash clean) 1 whole

Sheep bone (wash with clean water) 1000g

Rehmannia root (prepare in gauze bag) 30g

Chinese yam (prepare in gauze bag) 30g

Peony bark (prepare in gauze bag) 15g

Jujube peel (prepare in gauze bag) 15g

Alisma (prepare in gauze bag) 15g

Fo-ti (prepare in gauze bag) 50g

Angelica sinensis (prepare in gauze bag) 6g

Safflower (prepare in gauze bag) 6g

Dodder seed (prepare in gauze bag) 230g

Gastrodia (prepare in gauze bag) 15g

Platycladus leaf (prepare in gauze bag) 10g

Black beans (prepare in gauze bag) 60g

Black sesame (prepare in gauze bag) 50g

Walnut meat (prepare in gauze bag) 50g

Monosodium glutamate 5g

Salt 10g

Ginger 50g

Scallion white 50g

Pepper 15g

Instructions

Prepare medicine bag

Put the Chinese medicines, black beans, black sesame, walnut meat, etc., into a gauze bag and tie it.

Process main ingredients

Wash the lamb, sheep head (broken open), and sheep bone with clean water. Remove tendons from lamb, blanch in boiling water to remove blood.

Stew

Place lamb, sheep head, sheep bone, and medicine bag into pot, add water, add ginger, scallion white, pepper. Bring to boil with high heat, skim foam, remove lamb and slice, return to pot, simmer on low heat for 1 hour 30 minutes until lamb is tender.