Angelica & Ginger Lamb Soup (当归生姜羊肉汤)

Instructions

1. 1Blanch lamb in cold water, skim, drain, rinse.

   冷水焯膻

   🔍 Look for 4 分钟 · 4 minutes

   Visual: 灰沫涌起，肉转白。Grey foam rises; meat pales.

   You know it's right when: 稳沸后沫止。Foam stops at steady boil.

2. 2Combine lamb, angelica, ginger, and water in a pot. Bring to a boil then simmer 80 minutes.

   注汤慢炖

   🔍 Look for Low heat 80 分钟 · 80 minutes

   Visual: 汤转淡金，药香渐渗。Broth turns pale gold; herb aroma steeps in.

   You know it's right when: 清新暖香，无膻。Clean, warming scent — no gaminess.

3. 3Skim any surface oil; add salt to taste.

   撇油定咸

   🔍 Look for Low heat 2 分钟 · 2 minutes

   Visual: 汤面转清，油珠撇净。Surface clears; oil beads skimmed off.

   You know it's right when: 汤清味鲜。Broth tastes clean and savory.

4. 4Rest 5 minutes off heat so the herbal notes settle.

   静置融合

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 稍凉汤汁微稠。Broth slightly thickens as it cools.

   You know it's right when: 当归香转甜暖。Angelica aroma mellows to sweet-warm.

5. 5Scatter scallion and serve the broth and meat together, hot.

   撒葱出锅

   🔍 Look for 1 分钟 · 1 minute

   Visual: 葱花翠绿浮于金汤。Scallion bright green atop clear gold broth.

   You know it's right when: 温润药膳暖意。Comforting, medicinal warmth.