Sheep bone soup is suitable for people who are afraid of cold. How to make it to maximize its effect?

The business of the sheep soup restaurant is really booming in winter. When I first arrived in Dalian, I always stubbornly believed that people here prefer to eat seafood. But when I got here, I found that the most popular one here is the mutton soup restaurant. Especially in winter, the mutton soup restaurant's business is booming. This makes the editor a little confused. When I asked the locals, they only said that mutton soup is a great tonic, which may be explained by the saying that rare things are more valuable. After winter comes, people here pay more attention to drinking mutton soup. Following the footsteps of the locals, the editor also walked into the mutton soup restaurant, and became familiar with the people who came and went. Then I had the opportunity to chat with the mutton soup master. The master said that in fact, to make the mutton soup delicious, you only need to follow these three steps.

Sheep bone soup:

800 grams of sheep bones, green onion, ginger, pepper, star anise, coriander, pepper.

Preparation method:

Step 1.

First clean the sheep bones and soak them in clean water one night in advance. Soak the blood in the sheep bones until the water becomes clear.

Step 2.

Pour water into the pot, add the prepared lamb bones, then add onions, ginger, pepper, star anise, bring to a boil over high heat, and skim off the floating meat on top. foam, then turn to low heat and simmer.

Step 3.

Stew over low heat until the soup turns milky white. But don’t turn off the heat, just keep the soup boiling. Take a large bowl, add the prepared chopped green onion, coriander, and pepper. Then pour the boiling lamb bone soup on top of these condiments, and use hot soup to wash away the condiments. .

A fragrant lamb bone soup is ready. In winter, just a bowl of this thick mutton bone soup can ward off the cold for a day. The taste is fragrant and there is no unpleasant smell.

Three ways to make sheep bone soup more delicious:

1. Soak the sheep bones to remove the smell: When making sheep bone soup, first soak the blood in the sheep bones Soak it out completely so that the color of the sheep bones turns white and the water used to soak the sheep bones becomes clear. This can effectively remove the "sheep blood" that is the source of the fishy smell on the sheep bones.

2. It is better to cook mutton with the lid open: When cooking mutton bones, open the whole process of stewing. You can leave the soup pot open without a lid. In this way, the muttony substances in the soup can be evaporated under the action of high temperature, and the mutton bone soup without the muttony smell will be more delicious.

3. When serving the mutton bone soup, keep the mutton bone soup boiling: After the mutton bone soup is boiled to milky white, keep the fire on low to keep the mutton bone soup in a boiling state before brewing. When preparing the spices in the soup bowl, the aroma of the spices can be better stimulated, making the mutton bone soup more delicious.