Pure mutton soup is very simple to make. It is made of the meat from the lower abdomen of sheep, which is fat and thin. Slice with a top knife, blanch, remove and wash. Boil in water, not the lid. Oil foam floats up at any time and is thrown away at any time. It will be ready in ten minutes. Add a little salt and sprinkle with pepper noodles and coriander.
Besides meat, sheep will go into the water. Except liver, gallbladder and kidney, all water can be used as soup. Better add a big sheep neck. Wash the sheep with painstaking care and throw them directly into the cold water pot. After the sheep lungs are filled with water from the trachea, they are beaten with their fists. Squeeze out the water, then flush and squeeze again, and repeat several times. Throw it in the pot. It's a bit extravagant to make soup with lamb tripe, so clean it up. Turn it over. Rinse repeatedly. Put chopsticks against one end, turn it out and rinse it repeatedly. Put the washed intestines in a large pot, sprinkle with little Suda, knead well, and pour vinegar. There will be a lot of bubbles. Keep rubbing. All parts should rub. Then rinse with water. The intestines are directly placed in the pot, rolled or bundled. Sheep blood is wrapped in iron. Take out, wash away the floating foam and let it cool. Change the knife. Slice the heart, lungs and abdomen, and cut the intestines into inches. Drain the water in the pot, throw the sheep's neck in and burn it for about an hour. Skim the foam at any time. Pour all the internal organs into the pot. Continue to cook for half an hour. Cut the sheep's blood into small pieces or thin slices, and throw them into the pot without cover. Pay attention to the color change of blood. When the color darkens, stop the ignition. Skim off the surface oil and throw it away. Add ginger and cooking wine when cooking. However, authentic grassland mutton offal is nothing. The soup is milky white and tastes like sheep. You'd better put some Chili oil in the mutton offal soup. You can sweat while chewing. You can get half a catty of wine before you know it.
Sometimes, instead of killing sheep, mutton has to be picked and sold separately. Then you can only make soup with sheep bones. A white skeleton is littered with pieces of meat that you don't want to separate. There is a saying that boiling oil in bones, I guess it can be used to make soup. Take the bone apart and cut the ribs of the leg from the middle. Chop the spine into several sections, blanch and rinse, drain the water in the pot, put the bones in the pot and simmer with fire. Cooking takes an hour. It takes a few minutes to skim at the beginning. The small oil star that appears behind does not need to be skimmed. This oil belongs to sheep bone marrow oil, which has no special taste and is very nutritious. It is said that cattle and sheep bone marrow oil can strengthen the body and bones. Prepare some tender celery, remove the leaves, wash and cut into inches, and put it on the table. Cook directly. Add some salt to the soup and you can serve it. You don't want the bones, the essence is in the soup. But if there is a lot of meat, you'd better chew it clean and don't waste it. Cut the flesh and blood and dip it in pickled leeks. It tastes first-class. Pure sheep bone soup is rare because it seems countless. Restaurants are reluctant to do it for fear that customers will find it less. In fact, it is more nutritious than mutton. The soup is clear.
Sheepskin soup is the rarest at present. You can hardly see it, because sheepskin is sold directly. This was invented by the Han people after they entered the grassland. After slaughter, scald the sheep's body with boiling water and scrape off the surface hair with a knife. Be careful. Scrape off all the edges and corners. Then wash it. Peel the whole skin. Scrape off the fat on the inner surface. Cut into large pieces. Cook in a pot. Take it out and rinse it with water. Shave both sides again. Then put it in a clean water pot and cook it with high fire. Put the star anise pepper and ginger together in the pot. Boil for half an hour (the sheep in those years took half an hour. It takes two years for sheep to extend their time. Take it out to cool. Cut it into silk. The finer the better. Take a lamb chop vermicelli, chop it, blanch it and put it in the soup pot. Cook for 40 minutes. Add salt, add salt.
Besides these samples, there are many local mutton soup. Those can be found in many places on the internet, so I won't list them one by one.
The most important thing about mutton soup is freshness. According to my experience, if a sheep takes more than 24 hours from slaughter to pot, it will lose its flavor.
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