1, soup: a washed small crucian carp, depending on how much weight you make, one less person is enough, and two more people can be put in. Crucian carp wrapped in gauze, 500g pig bonzi bone, 500g sheep bonzi bone and 1.5kg mutton were boiled together to make a thick white base soup, which was used as the base soup of mutton soup.

2. Wash 1.5kg mutton and 1.5kg mutton offal, then put them in a pot and cook them. After the mutton offal is cooked, take out the slices and continue to simmer the soup until it turns white. The longer the better.

3, pot 100g sheep oil (or lard), add the right amount of ginger, stir-fry the fragrance. Mutton, put it in the pot. Start frying. Add some salt, pepper and fennel powder after frying, not too much. Because it will be added later, it must not be too much, just a little is enough.

You can pour the soup after the explosion. After boiling, the soup should also be very white. Put some salt and monosodium glutamate, add a little fennel and pepper, just a little, not too much, otherwise it will spoil the umami flavor of mutton (just put a little between your fingers and sprinkle it on it).

5, from the pot, put onions (never put coriander, a pot of mutton soup is not authentic, it will cover the fragrance of mutton soup), and a pot of milky mutton soup will be released.

6. Put your favorite dry dish or oil dish. Delicious mutton soup can be eaten.

Extended data

Soup-making skills:

1, soup meat should be soaked in cold water before blanching.

Cut the bought meat into appropriate sizes, put it in a basin and rinse it with running water in the sink. In addition to removing blood, it also has the functions of removing fishy smell, impurities and softening meat. Soak for about 1 hour after rinsing. After blanching in boiling water, the residual blood and odor can be removed, and some fat can also be eliminated to avoid the soup being too greasy.

2, the soup needs to be washed.

The production of Chinese herbal medicines will be dried, exposed to the sun and preserved, which may be covered with some dust and impurities. It is best to rinse it with cold water slightly before use, but never for too long to avoid the loss of water-soluble components in the medicinal materials. In addition, don't buy too many Chinese herbal medicines at a time, so as not to run out, and it will become moldy and stale after a long time.

How to add water is learned.

In principle, when adding water to soup, all the ingredients should be covered. When using ingredients such as beef and mutton, the water surface must exceed the ingredients. Remember that it is best not to add water in the middle to avoid diluting the original flavor of the ingredients. If you must add water, you should also heat it.

4, slow stew, but should not be too long.

Although it takes a long time to cook soup with slow fire, the longer the better. For most soups, 1~2 hours is appropriate, and for meat, 2~3 hours is the best time to cook delicious food. If leafy vegetables are the main food, cooking for too long will be even more unfavorable.

5. The size of the fire is the key.

Usually it is stewed with fire at a certain high temperature, especially when there is meat with bone marrow, the blood and floating foam should be forced out with fire first to avoid soup turbidity. After boiling, you need to turn down the heat and cook slowly near the furnace core. Remember not to burn the fire, which will easily make the ingredients stick to the pot and destroy the delicious soup.

6. Seasoning adds flavor

Like to drink fresh and original, you can add no seasoning. If you want to season, it is recommended to add some salt before cooking. Putting salt too early will release the water contained in meat, accelerate the solidification of protein, and affect the umami taste of soup. If you like heavy taste, you can also add chicken essence or mushroom essence. If you cook fish, you can add ginger slices or rice wine to remove the fishy smell.