Delicacy: mutton soup practices
The ingredients of the soup:
Mutton 500 grams, 50 grams coriander, Chili oil, sesame oil 25 grams, 10 grams of onion, ginger, salt, pepper, pepper, water 15 grams of cinnamon, cardamom, cloves, tangerine peel, angelica, laurel, soy sauce 5 grams.
Practice:
1, wash the lamb cut into 10 cm, 3.3 cm wide and 3.3 cm thick pieces, sheep bones smashed shop at the bottom of the pot, placed above the lamb, add water to meat, stir Shaofei, skim net Xuemo, will decanter out of soup do not;
2, add water, stir Shaofei, skim floating foam. Plus the amount of water after boiling skim, then put into Shaozhu Yangyou a moment, and then skim a floating foam;
3, pepper, cinnamon, cardamom, ginger, tangerine peel, white awn with gauze wrapped into the spice bag, together with the ginger, spring onion, salt into the pot and continue to stir cook until lamb medium well, adding Chili oil, pepper water, cook for about two hours;
4 at this time, we must always maintain the Gunfei pot, remove the cooked mutton, the top wire cut into thin slices, into the bowl, sprinkle with coriander, Shanxian County mutton soup is. You can put the chilli oil and the shallot section to the dish, and the lotus leaf cake in a big dish, and table with the mutton soup. When eating a little chili oil, lotus leaf cake clip on the scallion, can be the same as mutton soup.
The characteristics of the soup:
Feed research, production of fine, rich flavor, cream soup, not fishy smell of mutton, crisp and not greasy, delicious taste,
The effect of soup:
2, a strong body of blood, the most appropriate illness often eat tonic;
3, tonic effect, warm warm.
The practice of mutton soup two (mutton radish soup):
The ingredients of the soup:
Lamb meat 750 grams, white radish, coriander, a green onion, ginger, salt, chicken, cooking wine, pepper.
Practice:
1, the lamb meat washed, cut into thick wire, white radish is abluent cut wire;
2 wok into the base oil, add ginger stir fried flavor into the boiling water, add salt, chicken, cooking wine, pepper, water boiled mutton into the first cooked, then add white radish, turn a small fire boil radish cooked, sprinkle with spring onion and coriander leaves out of the pot of mutton the radish soup is.
The characteristics of the soup:
The soup is delicious, but not dry.
The effect of soup:
1, supplementing qi, enriching blood and relieving God, warming the stomach and dispelling cold, supplementing the deficiency of kidney;
2, radish has a wide, middle and lower gas, detoxification and dissipating the function of clearing heat and eliminating phlegm.
Reminder：
Lamb meat, namely the sheep abdomen below the site, stew the best.
