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羊肉酒

Goat Meat Wine

■ 主料 ■ Main Ingredient
去毛黑山羊 5斤 2.5 kilograms de-haired black mountain goat

■ 辅料 ■ Auxiliary Ingredients
党参 100克 100 grams Codonopsis root (Dangshen)
杞子 50克 50 grams Wolfberry (Goji berries)
杜仲 10克 10 grams Eucommia bark (Duzhong)
红枣 50克 50 grams red dates
乌枣 50克 50 grams black dates
当归 10克 10 grams Angelica sinensis (Danggui)
客家娘酒 5斤 2.5 kilograms Hakka glutinous rice wine (niáng jiǔ)

■ 制作流程 ■ Method
1. 将羊肉洗净，斩成大块备用。为保留羊肉营养， 1. Clean the goat meat thoroughly and chop it into
不需焯水。 large pieces. To preserve its nutrients, do not blanch
2. 在大锅中倒入客家娘酒，煮沸后放入羊肉和药 the meat.
材，用小火炖2小时即可。 2. Pour the Hakka glutinous rice wine into a large pot
and bring it to a boil. Add the goat meat and medici-
■ 风味特色 nal herbs. Simmer on low heat for 2 hours.
养颜滋补，甜香可口。
■ Flavour Characteristics
Nourishing and beautifying, sweet and aromatic.

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