Danggui Ginger Lamb Soup is a lamb soup made with Danggui (Chinese Angelica Root) and ginger as the main ingredients. Danggui is a commonly used medicinal herb in soups, known for its blood-boosting and immune-enhancing effects. Let's learn how to make Danggui Ginger Lamb Soup and its benefits.
Ingredients:
- 15g Danggui
- 25g ginger
- 500g lamb
- 6g dried tangerine peel
- 1 piece of Fructus Amomi
- 2 sections of bamboo cane
- 10 water chestnuts
Instructions:
1. Cut the lamb into pieces and blanch to remove blood.
2. Slice the ginger, cut the bamboo cane into small pieces, and peel the water chestnuts.
3. Put all the ingredients into a clay pot, add 2 liters of water, bring to a boil over high heat, then simmer over low heat until the meat is tender.
4. Season with salt to taste.
Serving:
- Serve the meat and soup together.
Benefits:
This soup is delicious and has no gamey taste. It is a perfect dish for the cold winter, providing warmth to the body. It is suitable for people with cold hands and feet, and those who are prone to feeling cold due to yang deficiency. It is also particularly suitable for people with liver blood deficiency, and can even relieve pain in the ribs and abdomen caused by liver blood deficiency.
Notes:
- This soup is warming and nourishing, so it is not suitable for infants, young children, and people with phlegm-heat.
- Danggui is warm in nature, so it is not suitable for conditions such as middle burner damp-heat, lung heat with phlegm, and yin deficiency with yang excess. It also has a laxative effect, so it should be used with caution for people with loose stools.
- Generally, Danggui is used for its blood-boosting and blood-activating effects. If not specified, Danggui body is usually used.
- Traditionally, the best quality Danggui is yellowish-brown on the outside, plump in texture, and white on the inside. Avoid using Danggui that is dry, without oil, or has a green-brown color on the inside.
- Common counterfeit Danggui is European Danggui, also known as multi-headed Danggui. It has a swollen head with remnants of stems and leaf stalks, commonly known as "heads". Genuine Danggui only has one "head".
