White Lamb Kidney Stew
Lamb kidney soup that strengthens the kidneys and warms the spleen and stomach. Indicated for kidney deficiency with impotence, weak lower back and knees, and spleen deficiency with poor appetite.
Ingredients
Cistanche (in cheesecloth bag)
50 g
Long pepper (in cheesecloth bag)
10 g
Chinese olive (in cheesecloth bag)
10 g
Dried tangerine peel (in cheesecloth bag)
5 g
White pepper (in cheesecloth bag)
10 g
Lamb kidneys (washed)
2
Lamb fat (washed)
200 g
Salt
to taste
Scallion
to taste
Soy sauce
to taste
Yeast dough
to taste
Ginger
to taste
Instructions
1
Stewing preparation
Wash the lamb kidneys and lamb fat. Place the cistanche, dried tangerine peel, long pepper, tsaoko, and white pepper in a cheesecloth bag, tie it closed, and put it together with the lamb kidneys and lamb fat into an aluminum pot. Add an appropriate amount of water.
2
Making the stew
Place the aluminum pot on the stove and bring to a boil over high heat, then simmer over low heat. When the lamb kidneys are fully cooked through, add the scallion, ginger, yeast dough, and soy sauce, and finish into a thick stew following the standard method.
