Mutton Soup with Chinese Angelica

(Danggui Yangroutang)

Ingredients

500 grams mutton with skin

40 grams Chinese angelica

15 grams root of membranous milk vetch

8 red dates

20 grams longan pulp

1 star anise

1 green onion

1 piece ginger

Seasoning

2 tablespoons rice wine

1 pinch salt

Method

1. Rinse and cut mutton into chunks, blanch. Cut green onion into sections and ginger into slices. Quickly rinse all the medicinal materials and set them aside, draining the water.

2. Stew the mutton in water together with the other ingredients, add rice wine and bring to the boil. Turn to low heat and stew until the mutton is soft and done. Add salt and serve.