Stewed Lamb Neck with Astragalus

Stewed Lamb Neck with Astragalus

　　Stewed Lamb Neck with Astragalus

　　Gently wash the astragalus root in warm water, then place it in a clay pot with cold water. First bring it to a boil over high heat, then simmer over low heat. Cut the lamb neck meat along the bone joints, split it in half at the joints, soak it in clean water for 30 minutes, then briefly blanch it in a soup pot, remove it, and drain the excess water. Then combine the prepared astragalus broth and the lamb neck pieces in a clay pot, bring to a boil over high heat, skim off any foam, add a spice bag, sliced scallions, and salt. When the meat is tender and the broth is rich, remove the scallions and spice bag, transfer to a serving bowl, and serve. This dish has nourishing and qi-boosting effects, and is a popular folk remedy in Wuzhong.