Ingredients
2 pairs of goat kidneys, 50 g (about 1.8 oz) Chinese desert-living cistanche, and 10 g (about 0.35 oz) each of long pepper and Chinese olive.
Seasonings
5 g dried tangerine peel, 10 g black peppercorns, 200 g lamb fat, salt, scallions, soy sauce, yeast dough, and ginger, all to taste.
Instructions
1. Wash the white goat kidneys and goat fat clean; place the Chinese cistanche, dried tangerine peel, long pepper, Chinese olive, and Sichuan peppercorns into a gauze bag, tie it closed, then put it into an aluminum pot together with the goat kidneys and goat fat, adding water as needed.
2. Place the aluminum pot on the stove, bring to a boil over high heat, then reduce to low heat and simmer until the lamb kidneys are fully cooked. Add scallions, ginger, yeast dough, and soy sauce, then prepare the soup as usual.