A, sheep soup production

Sheep soup ingredients: sheep bones 10 pounds, the right amount of lamb, sheep oil 3 pounds (half of the chopped), about 60 pounds of pure water, ginger 80 grams, onion 150 grams or so;

Spice ratio: 25 grams of Angelica dahurica, 25 grams of sand nuts, 15 grams of Sannai, 30 grams of dry ginger, 10 grams of grasshopper (seeded), 10 grams of cinnamon, seasoning salt, Jiuju 3 packages of spiced pork chop powder, 500 grams of crystalline monosodium glutamate, 200 grams of Knorr Chicken Bouillon, 150 grams of pepper, 1 package of hot and spicy fresh, 5 packages of salt (seasoning mix can be mixed well).

Hanging soup practice: first of all, the sheep bones soaked in water for 6 - 8 hours to remove the blood, ready to filter pure water to the sheep bones into the pot over high heat to boil, mutton into the pot half of the mutton oil crushed into the pot, the spices ahead of time soak and wash well loaded bags, to be soup white and thick spice packet cooking out of the flavor can be fished out.

Two, goat oil chili production

Raw materials: 10 pounds of fresh goat oil, 7 pounds of coarse chili pepper (two wattle bullet 1:1), sesame 750 grams of skin, 500 grams of green onions and ginger (minced).

Spices: anise 50 grams (ground), 20 grams of fruits, 30 grams of white pepper, 10 grams of cloves, 40 grams of pepper, a little white wine.

Method of production: first of all, the sheep's oil into the pot to heat the sheep's oil frying dry fish out, will be cut up onion and ginger under the pot to fry incense fish out of the standby, the oil temperature is not too high will be under the pot of white sesame frying flavor, the pepper in advance to put some white wine and water to stir evenly under the pot to simmer out the flavor of the color becomes red, this time will be under the pot to stir evenly out of the pot can be.