Chinese lamb soup


  • 560g mutton
  • 3 lamb chops
  • 1 lamb blood
  • 1 piece of Angelica
  • 1 piece of ginger
  • 1 shallot
  • 1 stalk coriander
  • 1 tsp of pepper
  • 1 tsp of salt


  1. Prepare the ingredients. I used mutton, lamb chops, and sheep blood. You can also add some haggis. The less seasonings, the better.

  2. Soak the mutton and lamb chops for a while, soak them in water to remove the blood, and wash them clean and dirty several times.

  3. Use a bone cutter to chop the lamb chops into small pieces, cut the lamb into chunks, and put them on a plate for later use.

  4. Flatten the ginger with the back of a knife, put the chopped mutton and lamb chops in the pot, add water to cover the mutton, do not cover the mutton during the whole process, cook on high heat until it boils, without the lid, the mutton smell of the mutton can be dissipated.

  5. Continue to cook for seven or eight minutes after the water is boiled, cook the blood foam of the lamb and lamb chops, turn off the heat and remove.

  6. Wash the mutton and lamb chops with hot water again, wash all the blood foam, and drain the water.

  7. Put the washed mutton and mutton into the pot, put the ginger slices, green onion knots, and angelica into the pot together, add enough water, the amount of water can be more than twice that of the mutton, and it will evaporate when boiled.

  8. After the fire is boiled, keep it boiling for 40 minutes. The casserole is open for the whole process, do not add the lid, and keep the soup of the mutton boiling. After the impact, the soup is thick and white and has no odor.

  9. Cut the sheep blood into small pieces, soak in cold water and wash it for later use.

  10. After boiling on high heat for 40 minutes, turn to low heat, cover with a lid, and simmer for another 20 minutes.

  11. Open the lid, put the washed sheep blood into the pot, cover and simmer for 10 minutes, then turn off the heat.

  12. Add salt and pepper, stir well to taste, wash and cut the coriander well.

  13. Put the mutton soup into the soup bowl, add the coriander leaves and mix well, you can enjoy the delicious food.


  1. Do not put too many condiments in the stewed mutton soup, which will cover up the fragrance of the food itself.
  2. When stewing, keep it in a boiling state, and do not cover it. The mutton flavor of the covered mutton is stewed into the meat, and the taste is not good.
  3. The stewed mutton soup can also be eaten with fans, and the taste is also very delicious.
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