Angelica Root & Mutton Soup

Cut mutton into chunks, blanch in cold water for 3 minutes to remove odour, remove and rinse.

Rinse the angelica root and red dates with clean water and set aside.

Add water to a clay pot with the mutton, angelica, red dates, and ginger; bring to a boil and skim the foam.

Reduce heat and simmer for 60 minutes until the mutton is tender.

Add wolfberries, simmer 10 more minutes, season with salt and serve.