Zhongjing Lamb Soup
This Zhongjing Mutton Soup is stewed with large amounts of ginger and angelica root. The mutton becomes meltingly tender, and the broth is clear and fresh. It is traditionally prized for its ability to warm the core, tonify deficiency, dispel cold, and relieve pain.
Ingredients
lamb (boneless, tendons removed, blanched in boiling water to remove blood impurities, cut into 5cm long, 2cm wide, 1cm thick strips)
500 g
fresh ginger (washed with clean water, cut into large slices)
250 g
angelica root (washed with clean water, cut into large slices)
150 g
ground pepper
2 g
scallion
50 g
cooking wine
20 g
salt
3 g
Instructions
1
Prepare Ingredients
Wash the angelica root and ginger with clean water, then cut into large slices. Remove bones from the lamb, trim off tendons, blanch in boiling water to remove blood impurities, remove from water and let cool, then cut into 5cm long, 2cm wide, 1cm thick strips.
2
Simmer
Add an appropriate amount of clean water to a clay pot, put the prepared lamb, angelica root, and ginger into the pot. Bring to a rolling boil over high heat, skim off any foam, then reduce to low heat and simmer for 1 hour until the lamb is fully cooked.
