Heart-warming lamb bone and radish soup


Heart-warming lamb bone and radish soup

The lamb bones are stewed until tender and flavorful, the meat falling off the bone with a gentle bite, leaving a rich, meaty aroma. The carrots, soaked up the savory flavor of the lamb bones, are sweet and tender. The soup is absolutely amazing, milky white and thick. A sip warms your throat and soothes your stomach. The savory flavor is incredible! Dip your rice in this soup and you'll lick the bottom of the bowl clean. A bowl in autumn and winter will make you feel refreshed! Put on some weight in autumn to keep warm in winter!

Ingredients

Steps

  1. Soak and wash the lamb bones: Soak 1 kg of lamb bones in clean water for half an hour, changing the water several times during this period to wash the bones thoroughly.
    Soak and wash the lamb bones: Soak 1 kg of lamb bones in clean water for half an hour, changing the water several times during this period to wash the bones thoroughly.
  2. Blanch the lamb bones in a pot of cold water. Add plenty of water, 10 red peppercorns, half a scallion (or 2 scallions), 3 slices of ginger, and 1 tablespoon of soy sauce. Bring to a boil over high heat. Blanch the lamb for 5 minutes. Remove the bones, rinse thoroughly with warm water, and drain.
    Blanch the lamb bones in a pot of cold water. Add plenty of water, 10 red peppercorns, half a scallion (or 2 scallions), 3 slices of ginger, and 1 tablespoon of soy sauce. Bring to a boil over high heat. Blanch the lamb for 5 minutes. Remove the bones, rinse thoroughly with warm water, and drain.
  3. Prepare spices: Wash 5 grams of angelica root, 5 grams of dried tangerine peel, 10 green pepper shells, and 3 slices of ginger, and set aside.
    Prepare spices: Wash 5 grams of angelica root, 5 grams of dried tangerine peel, 10 green pepper shells, and 3 slices of ginger, and set aside.
  4. Stir-fry the lamb bones: Heat a little oil in a pan. Add the drained lamb bones and fry over low heat until golden brown. Pour 1 tablespoon of cooking wine along the side of the pan to bring out the aroma.
    Stir-fry the lamb bones: Heat a little oil in a pan. Add the drained lamb bones and fry over low heat until golden brown. Pour 1 tablespoon of cooking wine along the side of the pan to bring out the aroma. Stir-fry the lamb bones: Heat a little oil in a pan. Add the drained lamb bones and fry over low heat until golden brown. Pour 1 tablespoon of cooking wine along the side of the pan to bring out the aroma. Stir-fry the lamb bones: Heat a little oil in a pan. Add the drained lamb bones and fry over low heat until golden brown. Pour 1 tablespoon of cooking wine along the side of the pan to bring out the aroma.
  5. Place the roasted lamb bones, angelica root, ginger, green Sichuan peppercorn shells, and dried tangerine peel in a pressure cooker. Add plenty of hot water. Cover the pressure cooker and allow it to boil for 4 minutes. Then turn off the heat and let the pressure drop naturally. If using a regular pot, cook for about 30 minutes.
    Place the roasted lamb bones, angelica root, ginger, green Sichuan peppercorn shells, and dried tangerine peel in a pressure cooker. Add plenty of hot water. Cover the pressure cooker and allow it to boil for 4 minutes. Then turn off the heat and let the pressure drop naturally. If using a regular pot, cook for about 30 minutes.
  6. Prepare carrots: Peel 500g carrots, cut into cubes, wash and drain.
    Prepare carrots: Peel 500g carrots, cut into cubes, wash and drain.
  7. Once the lid of the pressure cooker is open, add the chopped carrots. If using a pressure cooker, continue to pressurize for another 4 minutes after the pressure begins to vent, allowing the pressure to drop naturally. If using a regular pot, cook for about 30 minutes.
    Once the lid of the pressure cooker is open, add the chopped carrots. If using a pressure cooker, continue to pressurize for another 4 minutes after the pressure begins to vent, allowing the pressure to drop naturally. If using a regular pot, cook for about 30 minutes.
  8. Enjoying the delicious meal: Time's up! A bowl of fragrant carrot and lamb bone soup is ready. This broth has a pure flavor and is delicious without any additional seasoning. If you're craving meat, you can make your own dipping sauce to dip it in, or just drink the broth and enjoy the lamb plain—both are delicious.
    Enjoying the delicious meal: Time's up! A bowl of fragrant carrot and lamb bone soup is ready. This broth has a pure flavor and is delicious without any additional seasoning. If you're craving meat, you can make your own dipping sauce to dip it in, or just drink the broth and enjoy the lamb plain—both are delicious.
Languages
Herzerwärmende Lammknochen-Rettich-Suppe - Deutsch (German) version
Heart-warming lamb bone and radish soup - English version
reconfortante sopa de hueso de cordero y rábano - Española (Spanish) version
Soupe réconfortante d'os d'agneau et de radis - Français (French) version
Sup tulang domba dan lobak yang menghangatkan hati - Bahasa Indonesia (Indonesian) version
zuppa di ossa di agnello e ravanelli che scalda il cuore - Italiana (Italian) version
心温まるラム骨と大根のスープ - 日本語 (Japanese) version
마음이 따뜻해지는 양고기 뼈와 무국 - 한국인 (Korean) version
ซุปกระดูกแกะและหัวไชเท้าอุ่นหัวใจ - แบบไทย (Thai) version
暖心羊骨蘿蔔湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version