Tang Chi mutton soup

Mutton soup mainly puts sheep bones (tube bones) into a large pot to boil soup, and then puts the fresh mutton cut into pieces and the cleaned mutton offal into the soup pot to cook. After cooking, fish it up and drain it, then slice it and put it in boiling water, then pour it into a soup bowl, pour it into hot white sheep soup, sprinkle with green chopped green onion, and a bowl of steaming and fragrant mutton soup is made. With a mutton soup made of sea pepper noodles, pepper noodles, salt, monosodium glutamate and so on. Tang Chi mutton soup is rotten and sweet, full of mellow flavor, and can be eaten as meat. The soup is fresh but not tender, and the meat is tender but not tender, with unique flavor and exquisite materials. Mutton contains protein, fat, carbohydrate, vitamin Bl, vitamin B2, niacin, calcium, phosphorus and iron. Its nature is warm and delicious, warming the middle warmer to dispel cold, resolving stagnation, strengthening glands and benefiting qi, and warming kidney yang, which has a certain effect on treating fatigue, losing weight and failing to stop lactation. Achyranthes bidentata tastes bitter and sour, and has the functions of strengthening bones and muscles, promoting blood circulation and dredging menstruation. Tang Chi mutton soup, with mutton as the main ingredient and a variety of traditional Chinese medicines, has the function of strengthening the chest.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)