4 soups for nourishing health in winter

　　Nourishing food in winter

　　1. Mutton soup

　　Nourishing effect: Mutton soup is hot and can warm the stomach and keep out the cold, but drinking too much can easily lead to internal heat.

　　Features: bright color, milky white； The soup is beautiful and nutritious ； Not smelly, not fishy, ​​and extremely delicious.

　　Preparation method:

　　1) First wash the mutton and mutton skeleton, and do some processing of the haggis. Put the mutton and haggis in a pot and cook. You can add some green onion, ginger, etc. (it is not suitable to add too much seasoning, which may cause odor). Wait until the mutton and haggis are cooked, take them out and cut them into slices, and set aside.

　　2) Put the lamb skeleton in the pot, fill it with water, ok, turn on the heat and simmer for about an hour, scoop out some impurities floating on it, the soup will be relatively pure at this time, add some green onions and ginger, continue to simmer, when the soup becomes milky white, like milk. You must be willing to spend time making soup.

　　3) Put the chopped mutton and haggis in a bowl, add some green onions, coriander, garlic and other vegetables, add an appropriate amount of refined salt, pour the cooked mutton soup into the bowl while it is hot, and there you have a bowl of mutton soup that is milky white in color and has a fresh and mellow taste. It tastes really good when paired with layer cakes or grilled. If you like chilli, add some chilli.

　　2. Braised pork ribs with radish

　　Features: The finished dish has bright red color, tender meat and delicious taste.

　　Ingredients: 500 grams of pork ribs, 500 grams of radish, 20 grams of soy sauce, 5 grams of cooking wine, 4 grams of salt, 3 grams of MSG, 5 grams of sugar, 8 grams of green onions, 5 grams of ginger, 5 grams of starch, and 50 grams of oil.

　　Preparation method: Cut the radish into pieces, cut the green onion into sections, and slice the ginger. Heat the wok, add oil, add onion, ginger and radish, stir-fry until colored, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water. Add the spareribs base, bring the pot to a boil, then switch to low heat and simmer for 25 minutes. When the juice is thickened and the taste is fragrant, add water starch and let all the juice hang on the surface of the raw materials.

　　3. Sea cucumber, mutton and mussel soup:

　　Ingredients: 30 grams of sea cucumber, 30 grams of mussels, 120 grams of mutton, 2 green onions, 5 slices of ginger, 3 red dates, 1/2 cup of wine, 2 tsp of salt.

　　Preparation: Wash the mutton, boil it in hot water and slice it. Wash and slice the soaked sea cucumbers. If the mussels are dry, soak them in rice wine for 2 hours. When cooking, put the mutton, sea cucumber and mussels into the pot, add seasonings and cook for several hours until the meat is crispy and the soup is thick, then it is ready to eat.

　　4. Condor bean and pigeon meat soup:

　　Ingredients: 1 pigeon, 30 grams of sword beans, 20 grams of yam, 1 green onion, 2 tablespoons of wine, 1 tablespoon of salt.

　　Preparation: First remove the internal organs of the pigeon and wash it, blanch it in boiling water and filter out the blood, put it into a stew pot, cook the pigeon meat until crispy, then remove the stems of the sword beans and wash them, peel and slice the yam, add it to the pot and cook for 20 minutes, add seasonings and boil it before eating.