Lamb spine soup recipe

Fresh lamb spine tastes very delicious and there are many ways to prepare it. It can be grilled, shabu-shabu, or made into soup, all of which are nutritious ways to eat it. Sheep spine bones can be made into lamb ribs for hot pot. Not only is it delicious, but it is also nutritious. Lamb spine bone soup is one of the delicious foods, but there are many ways to make it, which can suit many foodies. But what are the methods of making lamb spine soup?

The sheep spine is shaped like a scorpion and is commonly known as sheep scorpion. The mutton spine hotpot stewed with it as the main ingredient has a history of thousands of years in my country. Sheep scorpion is low in fat, cholesterol, sugar, and protein. It is rich in calcium (commonly used by the public to treat osteoporosis), easy to absorb, and has the effects of nourishing yin and kidney, and nourishing the skin and strengthening yang.

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raw material:

2500 grams of lamb spine and 500 grams of lamb shank bones.

seasoning:

50 grams of scallion segments, 15 grams of ginger slices, 30 grams of spice bag, 20 grams of cooking wine, and appropriate amount of salt.

Garnish:

500g mutton, 150g soaked cuttlefish, 100g soaked magnolia slices, seasonal vegetables as needed

For the dip:

2 grams of pepper powder, appropriate amounts of oyster sauce, soy sauce, chopped coriander and chopped green onion.

Spice bag ratio:

15 grams of Sichuan pepper, 2 grams of star anise, 8 grams of dried chili pepper, 3 cloves, 2 bay leaves, and 2 grams of cinnamon.

Preparation method:

(1) Wash the sheep spine and cut it into small pieces from the joints. Wash and break the sheep shank bones, soak them in clean water to remove blood, and then take them out.

(2) Slice the mutton, wash the soaked cuttlefish to remove the alkaline taste, drain, and cut into pieces. Wash the soaked magnolia slices and slice them. Pick and wash seasonal vegetables. Place the above ingredients on plates separately, surround the hot pot and set aside.

(3) Mix oyster sauce, soy sauce, pepper, chopped coriander and green onion to make a dipping sauce. Serve one plate per person.

(4) Place a clean pot on the fire, add cold water and bring to a boil. Add the lamb spine and lamb shanks, bring to a boil, skim off the foam, remove the lamb shanks, and place them in another clean pot. Add an appropriate amount of hot water, add scallion segments, ginger slices, salt, cooking wine, and spice bag. Bring to a boil over high heat, skim off the foam, and simmer over low heat until the lamb spine is cooked through. Remove the spice bag.

(5) Pour the lamb spine and soup into the hot pot and bring to a boil. Add the ingredients and blanch until cooked, then dip them in the dipping sauce and serve.