Winter Warm Soup "Black Goat Burdock Pot"

I don't remember when I suddenly liked mutton. Many changes in my life have been accomplished inadvertently. For example, the passage of time, such as suddenly falling in love with mutton ~ ~ beginning of winter has been clamoring for mutton, but I can't find it in the vegetable market near my home. I had to take time to go to the supermarket and bring back a box of black goat legs. Think about it. I cooked a pot of burdock soup with it. The fresh taste of soup and the mild sunshine in winter filled the room. While waiting, I turned on melodious harmony music and practiced yoga. Two seemingly completely out of tune things, done together in this leisurely afternoon, have different happiness and warmth.

material

Mutton, beef brisket, old ginger slices, enough water, salt and chopped green onion.

working methods

1. Cut the mutton into pieces and fly water to remove blood bubbles.

2. Add peeled and chopped burdock and old ginger slices, and add enough water. After the big inflammation is boiled, turn to the small inflammation and simmer for two to three hours until the soup thickens and turns white.

3. When eating out of the pot, adjust the salt and sprinkle with chopped green onion.

skill

PS. When the soup is half stewed, you can add a little salt, so the mutton will be more delicious.

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