Restorative Soup

Name: Restorative Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 500 g Lean lamb (cleaned, cut into strips and chunks); 100 g Japonica rice; 50 g Chinese yam (packed in gauze and tied securely); 20 g Cistanche (packed in gauze and tied securely (original text contains a typo)); 10 g Dodder seed (packed in gauze and tied securely); 1 Lamb spine (chopped into pieces, cleaned, blanched in boiling water to remove blood impurities); 2 Walnut kernels; 3 Scallion whites (lightly crushed); 10 g Ginger (lightly crushed); 10 g Cooking wine; 3 g Star anise; 2 g Sichuan peppercorns; 3 g Salt; 2 g Ground white pepper

Lamb and lamb spine are stewed with Chinese yam, cistanche, and other medicinal herbs in this restorative soup, traditionally valued for warming the body and tonifying the kidneys.

1h 50m

Easy

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Ingredients

Lean lamb (cleaned, cut into strips and chunks) 500 g

Japonica rice 100 g

Chinese yam (packed in gauze and tied securely) 50 g

Cistanche (packed in gauze and tied securely (original text contains a typo)) 20 g

Dodder seed (packed in gauze and tied securely) 10 g

Lamb spine (chopped into pieces, cleaned, blanched in boiling water to remove blood impurities) 1

Walnut kernels 2

Scallion whites (lightly crushed) 3

Ginger (lightly crushed) 10 g

Cooking wine 10 g

Star anise 3 g

Sichuan peppercorns 2 g

Salt 3 g

Ground white pepper 2 g

Instructions

Prepare Ingredients

Chop the lamb spine into several pieces and clean it, clean the lamb, blanch both together in boiling water to remove blood impurities, then rinse. Pack the Chinese yam and other herbal ingredients in gauze and tie securely, lightly crush the ginger and scallions, and cut the lamb into strips and chunks.

Stew

Add all the food and herbal ingredients to a clay pot, add water as needed, bring to a boil over high heat, skim off any foam, add Sichuan peppercorns, star anise, and cooking wine, then simmer over low heat until tender (original text misspells the cooking instruction).