Stewed lamb soup

1. Prepare lamb, radish and other ingredients (choose lamb leg meat is the best, when stewing lamb soup, be sure to choose an appropriate amount of lamb bones to stew together, the soup will be delicious. You can directly buy lamb leg meat with bones, but this time I didn't buy it, so I bought lamb scorpions instead)

2. Put lamb and scorpions under cold water

3. Bring to a boil over high heat and boil the blood in water (during this period, do not add any deodorizing substances such as cooking wine, scallions, ginger, etc.)

4. Remove the blood and clean the lamb meat thoroughly

5. Add a sufficient amount of water and cold water to the washed lamb. At this point, add a large section of ginger and beat it open with a knife.

6. After boiling again, add another orange peel (it's best to use dried orange peel, but if you don't have it at home, you may need freshly peeled oranges. Having grapefruit peel at home is also good, and its fragrance can help avoid the gamey smell. It's best not to use scallions or anything like that, as the scallion flavor is too strong for the freshness of lamb soup. Of course, it depends on personal habits and preferences.)

After simmering on low heat for an hour, remove the orange peel (at this point, the flavor of the orange peel has already been fully utilized and should not be boiled again. Avoid the orange peel in the soup being too strong and having a bitter taste instead.)

8. After removing the orange peel, remove the lamb (at this point, the lamb is almost stewed, with a moderate softness and hardness. If stewed again, it will easily scatter the meat and make the soup cloudy)

At this point, only the lamb scorpion is left in the pot. Continue to simmer over low heat for this fresh soup (about half an hour to forty minutes)

10. After simmering the soup for a sufficient amount of time, when you see that the lamb soup is already very rich, clear but not cloudy, then add radish.

11. Add the lamb that was just caught and stew it with radish for the final time

After ten minutes, the radish is cooked, the lamb is soft but not rotten, and the soup is fresh and delicious but not cloudy

13. Remove and season, add cilantro and chopped scallions, and salt appropriately. (It's best not to put salt directly into the entire pot. Add it when eating to preserve the deliciousness of the whole pot of lamb soup.)

14. In the previous picture, delicious lamb soup is served on the table

15. Drink lamb soup!