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Soups and Congees
3 pounds lamb bones and meat scraps
10 longan, each cut in half, their pits discarded
10 Chinese red dates, each cut in half, their pits discarded
4 slices fresh ginger, peeled and smashed
salt and pepper, to taste
1 Tablespoon goji berries
3 scallions, each tied in a knot
½ to 1 teaspoon siracha sauce
1. Rinse lamb in boiling water, discarding the water.
2. Simmer lamb in three quarts of boiling water for three hours, then remove and discard the lamb bones, and before one does, cutting off the meat in small pieces and putting them back into the lamb stock.
3. Next, add the longan, dates, ginger, salt and pepper, and simmer ten minutes before adding the goji berries and scallions; then simmer ten more minutes. Then discard the scallion knots, and add the Siracha sauce and stir for two or three minutes,. Then serve the soup in individual bowls.