This meat is even more expensive to eat. It can nourish the spleen, strengthen the kidneys, and enhance immunity. It's a pity if you don't understand how to eat it!

In summer, the weather is hot, and we often eat raw, cold, and cold foods. Many people experience spleen and kidney deficiency, often feeling like they don't want to eat, and their waist and knees are sore and weak

In summer, the weather is hot, and we often eat raw, cold, and cold foods. Many people experience spleen and kidney deficiency, often feeling like they don't want to eat, and their waist and knees are sore and weak. At this time, we need to nourish the spleen and strengthen the kidneys.

As the saying goes, "medicinal tonics are better than dietary tonics." I suggest that everyone adjust their diet. Lamb can be said to be one of the best in meat. Lamb has the effects of warming and tonifying the spleen and stomach, warming and tonifying qi, supplementing qi and blood, consolidating essence and strengthening the kidney.

Lamb meat is tender and contains protein and rich vitamins, which are easily absorbed and digested by the human body. It can improve the soreness and weakness of the waist and knees caused by physical weakness and kidney yang deficiency. Eating lamb can not only nourish the body but also enhance the body's immune system. Therefore, it is recommended that elderly people and children eat regularly to resist the invasion of viruses and bacteria.

Below we will share two nourishing and nutritious methods of lamb, let's take a look together!

Recommended Recipe: Stewed Lamb Soup

1. Today, I will share with you a small technique for stewing lamb soup. The white meat of the stewed lamb soup is tender and particularly delicious. The first step is to soak the chopped lamb in water for two hours, which can soak the bleeding water and remove the fishy smell of the lamb.

1. After the time is up, wash the lamb thoroughly, control the moisture, and take it out and put it in a bowl for later use.

1. Prepare scallion slices and ginger slices, and pour the lamb in cold water to better boil the floating foam of the lamb. Then add some pork ribs to make the stewed lamb soup more rich. Add scallion and ginger, and cooking wine to remove the fishiness.

1. After boiling the water, skim off the foam with a spoon and cook for two minutes. Use chopsticks to remove the lamb, rinse it thoroughly with hot water, control the moisture, heat the oil in the pot, and stir fry the lamb until the surface is slightly burnt.

1. Add scallions and ginger, and then pour in hot water. This way, the lamb will not burn and the stewed lamb soup will become more thick and white. First, simmer in an iron pot for ten minutes, then pour the lamb chops and soup into a clay pot and simmer for 40 minutes.

1. Time is up, add an appropriate amount of carrot cubes, continue to simmer for 15 minutes on low heat, and add some salt to season. The lamb is already soft and boneless, and the meat tastes very fresh and tender, without any firewood. Add a little coriander, and a pot of delicious lamb soup will be ready. Remember not to stew directly or add large ingredients.

Recommended Recipe: Mutton Stewed with Radish

1. Cut the lamb into small pieces, add salt and soak in warm water for ten minutes, then rinse thoroughly, drain the water, bring the lamb cold to the pot, add some scallions and ginger, and add some cooking wine to remove the fishiness.

1. Bring to a boil over high heat, skim off the foam with a spoon, remove the lamb, rinse with warm water, and drain.

1. I like to add some white radish to it, peel it off, cut it into rolling knife pieces, put it on a plate, cut some scallions and ginger, put it in a small bowl, add a small piece of cinnamon, and dry chili sections.

1. Add a little cooking oil into the pot. Add the mutton with the oil slightly hot. Stir fry it for two minutes. Dry all the water in it. Add ginger, onion, and large materials to stir up the flavor of the ingredients. After stirring up the flavor, add some high Baijiu.

1. Next, seasoning, add oyster sauce, light soy sauce, dark soy sauce, stir fry evenly, stir fry until the lamb is fully colored, add an appropriate amount of hot water, and then add some salt. Simmer slowly over low heat for one hour.

1. Time has come for the lamb stew to be eight ripe. Take out all the ingredients of scallions, ginger, and chili peppers inside, add carrots, and simmer for 15 minutes on low heat. Stir with chopsticks, and the lamb is already very soft and rotten. Turn on the high heat to harvest the juice.

1. Lamb is cooked like I do. It's soft, rotten, and delicious. Give it a try now.

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