material

Ingredients: 50 grams of mutton slices, yam 100 grams.

Accessories: 3 tablets of Angelica sinensis and 0/5 tablets of Lycium barbarum/KLOC.

Seasoning, salt, half a spoonful of ginger, 3 slices of water.

working methods

1. Peel the yam and cut it into hob blocks.

2. Cut the yam into water to prevent oxidation and blackening.

3. Angelica sinensis is washed with clear water and drained for use.

4. Boil the water in the pot, blanch the mutton slices in the pot, and get rid of the fishy smell. Rinse with warm water after blanching.

5. Add 1000ml of water to the pot, and add yam, angelica and ginger.

6. Start cooking over medium heat until the pot boils. At this time, the yam is almost five ripe.

7. Put the mutton slices in and cook on low heat 10 minutes. If you put the mutton slices too early, the meat will become old and tender (if it is mutton slices, stew the mutton first, then put the yam to prevent the yam from boiling).

8. Add half a spoonful of salt and adjust the taste.

9. Wash the medlar and put it in the pot.

10. Cover and stew for 2 minutes.