Mutton Soup with Beef and Lamb Dumplings (TangFenShuiJiao) is a traditional snack in Ningxia Province. It is based on traditional soup dumplings offering a variety of taste and aroma. The grass jelly is an innovative ingredient that adds a smooth and tender mouthfeel in the soup. You can find this dish in many high-grade restaurants.
five spice powder
1. Add vegetables based on your preference, such as red, green pepper, lettuces.
2. You can adjust the taste if you desire. In summer, light and comfortable soups are the best. In winter, you can add black vinegar and chili to make it favorable.
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Wash spinach. Blanch into boiling water until slightly cooked. Remove and cut into strips.
Cut grass jelly into small cubes. Cut onion, oyster mushroom, and tomatoes into small pieces.
Preheat the pot. Add oil to fry chopped green onions, ginger strips, garlic slices, Sichuan pepper until aromatic. Add onions and oyster mushroom to stir-fry for 1 minute. Then add spinach strips. Season with white sugar, light soy sauce, five-spice powder. Stir-fry evenly.
Pour grass jelly into the pot and stir-fry for 2 minutes. Pour into the mutton soup. Bring to a boil.
Stew dumplings into the pot until cooked. Add vinegar, chicken powder, salt for seasoning. Top with coriander. Serve.