Homemade Corn Radish Lamb Soup Recipe

I have always been afraid to buy sheep ingredients.Because I am scared of the distinct taste of sheep. After joining Meishijie, I gathered courage and applied for a trial, which was granted. In fact, high-quality sheep meat has no strong mutton odor. And I can make delicious soups myself. My husband is particularly afraid of the smell of mutton.He doesn't eat mutton even in restaurants. But after I made this soup, he drank several bowls and said it was excellent.

There's no greasiness or mutton odor, and my daughter also drank a lot.It was worth all the effort that went into making it. Main ingredients:500 grams of sheep vertebrae one cornhalf a white radishsalt to taste

ginger slices as needed

star anise as needed a little Szechuan pepper a few longan seeds a few dried jujubes cinnamon sticks as needed 1. Defrost the sheep vertebrae in advance and soak them in water to remove blood, changing the water several times. 2. While soaking, prepare other ingredients: remove the kernels from the jujubes and longan seeds; rinse the Szechuan pepper, star anise, corn, and ginger.3. Put the sheep vertebrae and ginger slices in a pressure cooker with cold water, bring to a boil, and discard the foam. 4. After removing all the foam, add the corn chunks.5. Add all the seasonings and cook on high heat for about 1 hour. 6. Release the pressure.7.8. Cut the white radish into dice. 9. Transfer the soup to a clay pot, add the white radish, and simmer over low heat for another 2 hours before adjusting the seasoning.Tip: 1. Soaking in water can effectively remove mutton odor.

2. Start with cold water and cook until boiling, then skim off the foam.

3. Cook on high heat first, then switch to low heat; the soup will be perfect.4. Add salt at the end of cooking for best results. The original flavor is preserved.

Prepare other ingredients while soaking, remove the pits from the longan and the nucleus of the jujubes, and prepare cinnamon and star anise.Peanuts Rinse them clean, slice the ginger

Place the lamb shanks and ginger slices in a pressure cooker with cold water, bring to a boil, then remove the scum. Turn off the heat.

After all the scum is removed, add the corn chunks.

Add all the seasonings, cook on high for about 1 hour.

Release the pressure.

All done.Radish Cut into

Transfer the soup from the pressure cooker to a purple clay pot.Add the radish and simmer over low heat for about 2 hours before seasoning. Tips:

1. Soak the lamb shanks beforehand to effectively remove the gamey smell.

2. Cook with cold water, then filter out the scum and impurities.

3. Switch to low heat after bringing it to a boil; you won't be disappointed by the resulting soup.

4. Add salt only at the end of cooking; don't add too early as it may affect the taste.

Preserve the original flavor. Keep it simple and true to flavor.