Seasonings
Lamb meat, lamb head meat, lamb ears, lamb kidneys, lamb trotters, lamb tongue, walnuts, lotus seeds, red dates, and goji berries, all to taste.
Seasonings
Prepared aconite slices, Chinese angelica root, astragalus root, and poria cocos mushroom to taste, 1 teaspoon each of salt and MSG, 1/3 teaspoon white pepper, 2 teaspoons Shaoxing wine, vegetable oil to taste, 2000 g (about 2 quarts) fresh broth, 4 teaspoons vegetable oil.
Preparation
1. Wash the Chinese angelica root, astragalus root, and poria mushroom, then wrap them together with prepared aconite root in a cheesecloth bundle to create a medicinal spice packet.
2. Clean and prepare the sheep head meat, ears, meat, tongue, and trotters thoroughly, then place them all in a pot of cold water and bring to a boil. Blanch to remove any impurities and blood, then remove and let cool before slicing into pieces.
3. Remove the sinew from the lamb kidneys, rinse clean, and slice thinly.
Steps
1. Wash the lotus seeds, steam them over high heat until cooked through, then remove from the steamer.
2. Place a wok over heat, add fresh broth and the prepared medicinal herb bundle, bring to a boil, then add red dates, goji berries, and walnuts, simmer briefly and skim off any foam.
3. Add the lamb and lamb tongue, then reduce the heat to low and simmer for 30 minutes. Remove the spice pouch.
4. Add salt and cooking wine, then add the cooked lotus seeds and lamb kidney slices, cooking until the kidney slices are just cooked through, sprinkle with white pepper and MSG and stir to combine, drizzle with sesame oil, then remove from heat and serve in a soup bowl.