Jianyang Mutton Soup is a local delicacy in Jianyang, Sichuan! Basically, there are Jianyang mutton stores in most areas of Chongqing, Sichuan, but due to the quality of the mutton, the taste of these stores is also very different!
Authentic Jianyang mutton need to use the leg meat of the big ear goat, this kind of meat to eat tender meat, after treatment of mutton flavor and not fishy, especially in winter to eat a bowl of Jianyang mutton soup, all the body is warm!
Here's how to make Jianyang mutton soup!
Preparation of materials:
Main ingredients: a leg of lamb.
Accessories: ginger, scallions, garlic cloves, orange peel, a little sand nuts
Seasonings: mutton fat, salt, monosodium glutamate, fennel powder, pepper.
Preparation steps:
1: buy back the leg of lamb, separate the bones from the meat! You can ask the master to pick out the bones for you when you buy the meat. Bones smashed.
2: Soak the bones and meat in water to remove the blood.
3: Blanch in cold water. Rinse cold afterward.
4: In the pot, put in order: ginger, Chenpi, grits, mutton and mutton bones, pour boiling water water more. Boil on high heat.
5: High-fire simmering, mutton 8 mature or so, fish out the meat, bones continue to simmer about 8-12 hours! Simmer until the soup thick white.
6: boiled lamb sliced, ginger sliced, scallions cut horse ear shape.
7: pot of mutton oil, burned to about 5 into the heat, into the ginger and onion stir-fry, and then into the mutton stir-fry about 3 minutes after adding fennel powder. Then add the boiling mutton soup, high heat simmer for about 3-5 minutes. High heat can quickly boil the soup white.
8: add salt, monosodium glutamate, pepper, pot up into a bowl, bowl sprinkled with garlic flowers can be. You can add parsley or scallions according to personal preference
Soup is not white how to do?
1: Normal simmering lamb bone soup is not easy to simmer white, you can buy a carp, fried to both sides of the golden brown wrapped in gauze, into the soup inside the simmer together.
2: The family does not recommend putting the haggis inside the sheep soup to cook, the odor of the haggis is very heavy! It is easy to bring the odor inside the soup. If you want to eat haggis, it is recommended to start another pot, blanch, add ginger, onion, cooking wine, dried chili pepper knots, peppercorns, and stew together.
The four main points of making a good Jianyang mutton soup!1: Mutton soup simmered for a long time on high heat, at least 10 hours or more!
2: Select the big ear goat leg meat, try to choose about 1 year old goat.
3: mutton stir fry! Note that it must be sauteed!
4: Bones and meat should be separated! It's easier to get the flavor if you cook them separately! Especially the haggis, not recommended to cook in the sheep soup!
What do you think of Jianyang mutton? Welcome to say it in the comment section!
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... This issue is a bit tangled:Jinyang mutton soup, originally the diet of the lower class (class), is the most convenient and simple diet of the bottom of the laborers. Winter, the cold, after the labor, and want to eat meat and drink soup, so, go to the street, find a very simple mutton soup hall, cut on a pound of boiled meat, add some lungs and intestines, pot a hot, and soup on the table together, dipped in dry chili pepper noodles with salt, drink two two shochu, and eat half a pound of dry rice ... Success!... Jianyang Mutton Soup is simple, bold and cheap, with a big bowl of wine and a big mouthful of meat and a lot of dry rice... Mutton to poa soft suitable, less fishy and stinky is good... Of course, in recent years, there are some lamb soup hall to add a variety of skills and techniques, adding pepper MSG and other types of seasoning to adapt to the tastes of people nowadays... But these are the appearance is not fundamental, so even in Jianyang, no one dares to say that they are the only authentic secret, because the most authentic practice is the most pure and simple ... The countryside town tavern may be the deliciousness that everyone is looking for.
But Jinyang mutton soup is a secret, is the water of Jinyang boiled Jinyang's earth goat, on the earth goat Road is supposed to say where it comes from, which is the real secret of Jinyang mutton soup ... But this is another topic.
Spend money can not buy the Jianyang mutton soup recipe and simmering skills, only to give the person who has the destiny. I'm sorry fellow travelers, don't hit me.
We must all love to drink mutton soup, I also love to drink but in the many mutton soup, I love to drink is Jane Yang's mutton soup, mutton soup is divided into two kinds of a white soup: the color of milky white, soup mellow, taste rich and drink a mouthful of not feel any grease. Another is clear soup: soup clear, not fishy and greasy, fragrant, red oil to increase the aroma. Below I will specifically share with you the practice of these two mutton soup!
"A" white lamb soup
Spice ratio: 150 grams of Chinese mountain, 25 grams of white pepper, 10 grams of Angelica dahurica, 7.5 grams of crabapple, 5 grams of orange peel, 2.5 grams of fennel, 2.5 grams of sesame seeds, 1 grasshopper, 1.5 grams of Angelica sinensis, 1 clove.
Vegetables: 250g of ginger.
Ingredients: 5000 grams of mutton, 4000 grams of mutton bones, 250 grams of mutton brain puree, 250 grams of mutton oil.
Production process:
Pour goat's oil and goat's brain mud into the net pot on the fire and heat it up, then put in the ginger slices and burst incense. Then add the sheep bones and Beijing Erguotou stir fry and then pour into the soup pot.
Pour boiling 13 kilograms in the pot, and then add the spice bag (all the spices are poured into boiling water and soaked for 20 minutes to make the spice bag) and boil over high heat, skimming the foam halfway through. Then into the washed lamb (fresh lamb soaked in water for 5 hours, halfway every hour to change the water)
about stew to about 30 minutes, turn off the fire in the soak for 30 minutes, and then fish out the meat to cool and slice spare.
To the beginning of the sale of 1.3 kg of cooked soybean milk and stir well in this boil on high heat.
Meat with a leaky spoon into the soup soak hot, put into a bowl and pour the broth, in the sprinkle parsley, pepper, salt, chili oil can be enjoyed.
"Two" clear soup lamb soup
Spices ratio: 25 grams of white pepper, Angelica dahurica 10 grams, 7 grams of crabapple, 7 grams of Astragalus, 5 grams of hyssop, 1 strawberry, 2 grams of fennel, 2 grams of leaves, 2 grams of angelica.
Ingredients: 5000 grams of mutton, 4000 grams of mutton bones, 0.8 kg of white carrots. 130 grams of mutton oil, 13 kilograms of boiling water.
Practice steps are the same as the white soup.
In most places in China, there is a custom of eating mutton on the winter solstice! And on the winter solstice in Chengdu, no matter whether it is a big restaurant or a small restaurant, the main character of the dishes on the winter solstice must be mutton! Roadside stalls are basically renting dozens of tables to set up on the sidewalks along the road on this day, and they are basically full! In 2009, when I worked in Chengdu, we sold lamb turnover of a day equivalent to the usual month!
PS: In recent years, it seems that the roadside are not allowed to set up a table, I do not know whether it is a social progress or strict control!
The most popular way to eat mutton in Chengdu on the winter solstice is the Jianyang mutton soup pot! The soup is white and the meat is fresh and fragrant! With Jiao material, in the cold weather to eat a pot of such mutton, is really God-like enjoyment!
Bowls of Jianyang mutton
Authentic Jianyang mutton need to use the leg meat of the big ear goat, this meat is tender to eat, after the treatment of mutton flavor and not fishy, especially in winter to eat a bowl of Jianyang mutton soup, all the body is warm and cozy!
Here's how to make Jianyang mutton soup!
Ingredients to prepare:
Main ingredients: a leg of lamb.
Accessories: ginger, scallions, garlic cloves, orange peel, a little sand nuts
Seasonings: mutton fat, salt, monosodium glutamate, fennel powder, pepper.
Making Steps:
1: Buy back the leg of lamb, separate the bones from the meat! You can have the chef pick out the bones for you when you buy the meat. Bones smashed.
2: Soak the bones and meat in water to remove the blood.
3: Blanch in cold water. Rinse cold afterward.
4: In the pot, put in order: ginger, Chenpi, grits, mutton and mutton bones, pour boiling water water more. Boil on high heat.
5: High-fire simmering, mutton 8 mature or so, fish out the meat, bones continue to simmer about 8-12 hours! Simmer until the soup thick white.
6: boiled lamb sliced, ginger sliced, scallions cut horse ear shape.
7: pot of mutton oil, burned to about 5 into the heat, into the ginger and onion stir-fry, and then into the mutton stir-fry about 3 minutes after adding fennel powder. Then add the boiling mutton soup, high heat simmer for about 3-5 minutes. High heat can quickly boil the soup white.
8: add salt, monosodium glutamate, pepper, pot up into a bowl, bowl sprinkled with garlic flowers can be. You can add parsley or scallions according to personal preference
The soup white meat fresh Jianyang mutton.
What if the soup is not white?
1: Normal simmering lamb bone soup is not easy to simmer white, you can buy a carp, fried to both sides of the golden brown wrapped in gauze, into the soup inside the simmer together.
2: The family does not recommend putting the haggis inside the sheep soup to cook, the odor of the haggis is very heavy! It is easy to bring the odor inside the soup. If you want to eat haggis, it is recommended to start another pot, blanch, add ginger, onion, cooking wine, dried chili pepper sections, pepper grains, and stew together.
No added crucian carp, the color of pure mutton soup.
The four main points of doing a good job of Jianyang mutton soup!
1: Mutton soup is simmered for a long time over high heat, at least 10 hours or more!
2: Choose the big ear goat leg meat, try to choose about 1 year old goat.
3: mutton stir fry! Note that it must be sauteed!
4: Bones and meat should be separated! It's easier to get the flavor if you cook them separately! Especially the haggis, not recommended to cook in the sheep soup!
What do you think of this way of eating lamb in Jianyang?
The real mutton soup, or Huili mutton ！！！！ All year round! It's tastier than this one!
Hui Li! The first thing you need to do is to get your hands on some of the most popular products in the world!
Sichuan Jianyang mutton soup soup fresh more thick white, in addition to mutton and mutton bones and put crucian carp, which is one of the reasons why the mutton soup is particularly white, the nutritional value of the soup is also much higher.
Shandong's Shanxian goat soup is very famous, known as medicinal soup, with ingredients goat-based. Hit with some Chinese herbs. Bones and meat in the same pot to cook, meat boiled and fished out cut into pieces into a bowl. Put some chopped green onion and cilantro. Pour in the soup made from the bones and meat. With Shandong specialty baklava, the taste is very good, very nourishing.
I am a Hui people, also opened the old sheep soup hall. And the above practice is very different, pay attention to the original flavor, a pot of old soup base can be cooked for a long time. The main reason for this is the fact that it is not a good idea to have a good time. First of all, the sheep bones should be soaked in cool water for about 10 hours to remove the blood and stink. Then they are blanched in hot water before finally being put into the pot. Basically do not put what seasoning and so on the pursuit of the original flavor, long time only change the bones, do not change the soup. The Hui people to haggis soup mainly. The haggis boiled and chopped to put some parsley and scallions to join the old goat soup, eat when you add salt, white pepper, can eat spicy with a little chili oil. Buns or pancakes. There are like even salt are not added. To be that flavor. Not to say, the halla are out. There are want to open the old sheep soup hall I can teach you for free.
Mutton was originally the main food of the nomadic grasslands in China, because of its tender meat, mellow flavor and widely spread, not only that, the cholesterol and fat content of mutton is lower than pork and beef, coupled with mutton hot and warm properties, has become a favorite food and respected by the people.
But mutton has a problem, that is, the stink, deal with bad words, mutton soup will be fishy and the overall effect is very bad; but if you can deal with good, mutton soup only see salty and fresh and no other fishy flavor, in the cold winter, is a very wonderful thing to do ~
Can be made of mutton soup to do the fresh and not stink of the region there are a lot of, but the most prestigious mutton soup is still out of the four places, reputed as "the most famous", "the best", and the "best", and the most "best", and the most "best". The four places are known as "China's four great mutton soup".
This first name is known as "China's first soup" of Shandong Heze Shanxian mutton soup, not to Shanxian, you do not know that mutton soup can be simmered so fresh, the overall color of the soup was milky white, with the bones of the goat simmered, mutton soup in addition to peppercorns, dahuric acid, Chenpi and other natural condiments, did not add any other seasoning, but the taste is really with a variety of MSG, but the flavor is not a good choice. But the flavor is really incomparable to the mutton soup seasoned with all kinds of monosodium glutamate.
China's common sheep are divided into goats and sheep, goats than sheep, not as tender as sheep meat, stink is also heavier than some sheep, but the single county of mutton soup with pure green goat's bones simmered, but can achieve "white like milk, water and fat mingled with the texture of the pure, fresh and not stinky, not greasy incense, rotten and not viscous," the point!
Ranked second in the Hailar mutton soup, Inner Mongolia region of the mutton must not be wrong. It is said that Hailar in Mongolian means "wild leeks growing place", eat wild leeks grown sheep body strong, blood sufficient, so that the lamb meat is tender, cooked out of the soup fragrant, fragrant and not fishy, not a little bit of lamb originally fishy flavor.
Originally thought that lamb soup prevalent in the northwest, but did not expect the town of Mudu in Suzhou also has the habit of drinking lamb soup, so there is a "Gusu lamb out of the Tibetan book, the aftertaste of all the Jinxue Square," said.
Zangshu lamb is very famous in Jiangsu and Zhejiang, can be said to be "popular in the South", Zangshu lamb where the ancient town of Suzhou Mudu was also named by the China Cuisine Association "China's lamb gourmet township".
Zangshu Mutton is mainly white cut mutton, the traditional practice of "white roast" and "braised" two kinds of practices, "white roast" is simple materials, the quality of mutton and the chef's skills to be more demanding. The chef's skill should be more delicate.
Zangshu mutton and a more unique point is to use a wooden barrel to simmer the mutton, the fragrance of the barrel can be removed from the mutton of the stench, so that the soup cooked out of the fresh aroma and no stench, it is a famous local specialties.
Sichuan's Jianyang mutton soup selection is free-range goat meat, although the goat's head is small, but the vitality and tender meat, fat and not greasy, warm and not on fire and unique. Jinyang mutton soup thanks to the breed of sheep, this sheep is the United States Nubian sheep and Jinyang native sheep cross-breed, coupled with the continuous improvement of the production process and techniques, making Jinyang mutton soup famous.
In addition to the four major Chinese mutton soup, more famous Shanxi Guo's mutton soup, Luoyang mutton soup, Xuzhou mutton soup, Henan Lingbao mutton soup, Anhui Huainan mutton soup, etc., so at a glance, the domestic eat eat mutton is a very wide range of geographic areas.
Cold winter, a bowl of hot mutton soup is simply a prelude to the body comfort, as a representative of the mutton soup session, China's four major mutton soup is also very necessary to play card.
The four major lamb soups in China are also very necessary to visit!