Yam Hair-Darkening Soup

Name: Yam Hair-Darkening Soup
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: Chinese
Ingredients: 3 g Cooked rehmannia (shu di); 3 g Chinese yam (shan yao); 3 g Cuscuta seed (tu si zi); 3 g Walnut kernel; 1.5 g Moutan bark (dan pi); 1.5 g Alisma (ze xie); 1.5 g Gastrodia (tian ma); 2 g Jujube peel (zao pi); 1 g Angelica root (dang gui); 1 g Safflower (hong hua); 1 g Platycladus leaf (ce bai ye); 5 g Prepared fo-ti (zhi shou wu); 5 g Black sesame; 5 g Black bean; 500 g Lamb meat; 500 g Lamb bone; 1 Lamb head; Scallion, to taste; Ginger, to taste; White pepper, to taste; MSG, to taste; Salt, to taste

A soup slow-stewed with lamb, lamb bones, and a blend of medicinal herbs, noted for its hair-darkening properties.

1h 55m

Easy

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Ingredients

Cooked rehmannia (shu di) 3 g

Chinese yam (shan yao) 3 g

Cuscuta seed (tu si zi) 3 g

Walnut kernel 3 g

Moutan bark (dan pi) 1.5 g

Alisma (ze xie) 1.5 g

Gastrodia (tian ma) 1.5 g

Jujube peel (zao pi) 2 g

Angelica root (dang gui) 1 g

Safflower (hong hua) 1 g

Platycladus leaf (ce bai ye) 1 g

Prepared fo-ti (zhi shou wu) 5 g

Black sesame 5 g

Black bean 5 g

Lamb meat 500 g

Lamb bone 500 g

Lamb head 1

Scallion to taste

Ginger to taste

White pepper to taste

MSG to taste

Salt to taste

Instructions

Step 1: Prepare the lamb

Break the lamb bone and lamb head into pieces. Wash the lamb meat, blanch it in boiling water to remove the blood, then place it in the pot together with the lamb bone and lamb head (with the lamb bone laid at the bottom of the pot).

Step 2: Add the herbs and aromatics

Place the herbal ingredients into a gauze bag, tie the opening tightly, and put it into the pot. Add the scallion, ginger, and white pepper, then pour in an appropriate amount of water.

Step 3: Simmer and season

Set the pot over heat and first bring it to a boil over high heat. Skim off the foam, lift out the lamb and slice it, then return the slices to the pot. Simmer over low heat for 1.5 hours until the lamb is thoroughly cooked, then remove and discard the herb bag. When serving, season with MSG and salt to taste.