The business of mutton soup kitchen is really booming in winter. When I first arrived in Dalian, I always stubbornly believed that people here preferred seafood. But when I got here, I found that the most popular place here is the mutton soup kitchen. Especially in winter, the business of mutton soup kitchen is booming. This makes me a little confused. Asked the local people, I only said that mutton soup is a big supplement, which is probably explained by the phrase "things are rare." After winter, we pay more attention to drinking mutton soup here. With the footsteps of the local people, I also walked into the mutton soup kitchen, and I became familiar with it. There will be a chance to talk to the chef of mutton soup. The master said that as long as these three steps are done, the mutton soup will be delicious.

Sheep bone soup:

800g of sheep bone, onion, ginger, pepper, star anise, coriander and pepper.

Production method:

Step 1.

Clean the sheep bones first and soak them in water one night in advance. Soak the blood in the sheep bones until the water soaked in the sheep bones becomes clear.

Step two.

Pour the water into the pot, add the prepared sheep bones, and then add the onion, ginger, pepper and star anise. After the fire boils, skim off the floating foam on it and turn to low heat for stewing.

Step three.

Stew over low heat until the soup turns milky white. But don't turn off the fire, just keep the soup open. Take a large bowl, add the prepared chopped green onion, coriander and pepper, then pour the boiled mutton bone soup on these seasonings, and rinse the seasonings with hot soup.

So a delicious mutton bone soup is ready. As long as you use a bowl of such thick sheep bone soup in winter, you can resist the cold of the day. It tastes delicious and has no unpleasant taste.

Three ways to make sheep bone soup taste better;

1. Soak sheep bones to remove fishy smell: When boiling sheep bone soup, first completely soak the blood in the sheep bones to make the color of the sheep bones white and the water soaked in the sheep bones clear. This can effectively remove the fishy smell source "sheep blood" from sheep bones.

2. It is best to open the lid when cooking mutton: when cooking mutton bones, the whole process is stewed, and the soup pot can be opened. In this way, the irritating substances in the soup can be evaporated under the action of high temperature, and the sheep bone soup without irritating taste will be more delicious.

3. Mutton bone soup should be kept boiling all the time when it is full: after it is boiled to milky white, it should be kept on a small fire, so that it can better stimulate the seasoning in the soup bowl and make the mutton bone soup more delicious.