This is my own recipes of the Mutton Soup.
I cooked this today and felt that it is so nice that I have to share with all of you.
Pot (height of at least 15cm or 6 inches)
500g of Mutton Cube (may be replaced with bony parts)
1 litre of Plain Water (or 4 cups of water)
8 piece of red dates (seedless if you can get them)
1 piece of onion (sliced)
1 piece of garlic (chopped)
1 coin-size of ginger (chopped)
1 piece of carrot (cut into 4 big pieces)
1 teaspoon of salt
1 cup of chicken stock (can be replaced with instant cubes)
1 teaspoon of shrimps
1 piece of Old Yellow Cucumber (washed, sliced in big chunks and seeds removed.)
2 pieces of tomatoes (cut into 4 slices each)
2 pieces of cabbage (peeled from the core, sliced)
Bring to boil all ingredients together. My recipes does not require room or special temperature.
Once the soup is at boiling temperature, you can taste the soup. If it is not salty enough, add more salt.
Bring the pot to another spot (or simply switch off the heat and leave it on the stove) and wait for the soup to cool down.
Serve with plain rice or just drink it like that.
The key to my cooking style is that you do not need to measure the ingredients to a specific amount.
This means that the piece of onion or Old Yellow Cucumber does not need to be measured.
The soup will still taste nice because of the variety of ingredient, not the amount of each specific ingredient. This is a clear soup and you should not over boil the meat (the tenderness will be boiled away!)
May be served with spring onions, sprinkled on top of the soup.
Or you can simply try this:
Try and be rewarded for your cooking efforts