Astragalus Cooked with Wether Neck, Wuzhong
Wash the astragalus with warm water, put into casserole, and add some water then. First, boil the water with flaming fire, and then decoct with slow fire. Chop up the neck according to condyles, and divide each into two, put them into clean water to marinate for 30 minutes, cook in the stockpot for a while, and fish out to squeeze the water out. Later, put the astragalus soup and neck flesh together into the stockpot to decoct with big fire, clean up the foam, and add the flavor bag, shallot, and refined salt, when the soup become thick, get out the shallot and flavor bag, put them on the plate at last. This kind of dish has the function of nourishing and refreshing which can be called the best commonly used therapeutic food for people in Ningxia.