Ingredients: 750g of mutton brisket.

Ingredients: coriander.

Seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil.

Practice:

1. Wash the mutton brisket and cut it into thick shreds;

2. Set fire in a pan and pour in the base oil. When the oil is hot, add ginger slices and stir-fry until fragrant, then pour in boiling water. Add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add mutton and cook it. Sprinkle with shredded onion and coriander leaves to serve.

Practice of Shanxian Mutton Soup

raw material

500 grams of mutton. 5g of Zanthoxylum bungeanum, 5g of Cinnamomum cassia, 5g of dried tangerine peel, 50g of coriander, 5g of Amomum tsaoko, 5g of Alpinia officinarum10g, 5g of Angelica dahurica, 0g of onion10g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles.

preparation

Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm, break the bones of the mutton and spread them on the bottom of the pot, put the mutton on it, add water until it is over-fleshed, bring it to a boil with high fire, skim off the blood foam, and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 80% ripe, and add red oil. Boil pepper water for about two hours. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.

Jianyang's mutton soup is very famous in Sichuan. Jianyang is not far from here and tastes similar. Here's a method of making Jianyang mutton soup, although the taste is almost the same as that of Jianyang's authentic mutton soup (mainly in boiling soup, the making method is definitely right). But with your heart, it should be good.

1, soup: This is very important. (Crucian carp wrapped in gauze, pig's bonzi bone, sheep's bonzi bone and mutton cooked together)

2. After the mutton is cooked, pick up the slices, and the soup will continue to simmer on a small fire, and it will turn white. The longer it lasts, the better.

3, lard pot, put ginger cocoa copy to golden yellow. When it comes to mutton, it starts to stir-fry, and after it is fragrant, add a little salt, pepper and fennel powder (this is very important, but not too much, just a little).

4. After the explosion, you can pour the soup and cook it. After boiling, the soup should also be very white. Put the right amount of salt and monosodium glutamate, and then add a little fennel and pepper, just a little bit (just sprinkle it between your fingers! )

5, from the pot, put onions.

6. Make a dried sea pepper noodle dish or a Qinghai pepper dish!

In fact, Jianyang's way of eating is to put onions. Generally, you don't put coriander in the soup. Everyone should remember that if you put coriander, the mutton soup is not authentic in one pot, which will cover up the smell of mutton soup. For crucian carp, depending on whether the soup is a big pot or a small pot, just buy one or two.

Well, the above is the way of authentic mutton soup in Jianyang, and the taste is absolutely bus. Besides, the soup tastes fresh and the mutton is delicious.