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Ingredients: Lamb 109, Sichuan
pickled cabbage 50, 10 rice wine, ginger 10 Concentrate 5, sesame oil 5, soy
sauce 5 , 1 alum, salt 1.
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Flesh hind leg of lamb,
trimmed of fat and the cut slices. Szechuan cabbage thoroughly drained of
water.
When ordering lamb first, then
Szechuan cabbage scalded with boiling water, then recline and put together in a
soup bowl or a bowl or deep dish and pour chicken broth ready, which had
previously been boiled, remove foam, then pouring in sesame oil.
Appearance - clear broth light
yellow color with sequins and fat products, cut into pieces of the same shape.
Taste - chicken soup with
pepper and sesame oil flavor.
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