Tools/Materials: Mutton, Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Amomum Tsaoko, Alpinia officinarum, White Mang, Ginger Slices, Onion, Salt, Red Oil, Pepper Water and Coriander Powder.
1. Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 0.7cm.. Break the bones of mutton and spread them on the bottom of the pot, put the mutton on it, add water until the meat is rotten, boil it, and skim off the blood foam.
2, add water, boil the fire, skim off the floating foam. Add a proper amount of water, boil, then skim the foam, then put the mutton in a small pot and cook for a while, then skim the foam again.
3. Wrap pepper, cinnamon, dried tangerine peel, tsaoko, Alpinia, etc. Use gauze and 70% packets of spices, put them in the pot with ginger slices, onion segments and salt, continue to cook the mutton with high fire until it is 80% cooked, add red oil and pepper water and cook for about two hours.
4. At this time, the soup pot should be boiled all the time. Take out the cooked mutton, cut the silk on it into thin slices, put it in a bowl, and sprinkle with coriander powder, and it will become soup stock.
Characteristics of Shuipen mutton:
Shuipen mutton is a traditional famous meal in Shaanxi Province, which belongs to Shaanxi cuisine. This dish originated from Chaoyi Town, Dali County, Weinan City, Shaanxi Province (formerly Chaoyi County was under the jurisdiction of Tongzhou Government). The basin mutton in Dali, Pucheng and Chengcheng counties in Weinan City, Shaanxi Province is the most famous, and the basin mutton in Chengcheng is the most authentic and has the longest history.
When people in Shaanxi eat mutton, they often eat it with crescent-shaped sesame cakes, accompanied by fresh garlic and spicy oil. First, mutton and side dishes are added to the crescent-shaped sesame cake. The second method is to soak the crescent-shaped sesame seed cake in a bowl of soup and eat and drink it. You can also have a bite of soup. The most authentic mutton in a basin in Dali County, Shaanxi Province, eats crescent-shaped biscuits, and a bowl of mutton is matched with two biscuits.
Shuipen mutton is called mutton paomo in Dali, Pucheng and Chengxian, which is equivalent to the hometown of the state capital. Xi 'an mutton paomo is called boiled bun. Dali "Shuipen mutton" is characterized by "tangxiang, crispy meat and brown cake". Cooking cakes are basically round and crescent-shaped, and they are all made of winter wheat flour in Weibei. Because the growing period is long, it is white and strong, and the baked cake is crisp and delicious.