First of all, let's prepare the materials needed to make this Jianyang mutton soup. We need to prepare 15kg of sheep bones, that is, fish 1kg, sheep oil 150g, 20kg of mutton, 4kg of sheep intestines, 2kg of sheep heart, liver, lungs and scalp, 20g of dried tangerine peel and 65438 of white pepper. Here, the material I give is the cooking standard of a restaurant, and everyone can prepare according to this ratio. With all these materials ready, you can start preparing this mutton soup.

First, we break the bones of the sheep, then cut the prepared mutton into six pieces, soak it in clear water for an hour, then take it out and blanch it in water to remove blood stains and other dirty things. Then we rub the sheep's stomach with flour a few times, and the sausage can be rubbed with white vinegar and salt to remove its odor. We cut other mutton offal into large pieces, soak them in clear water for an hour, and then drain them for later use. Then we take out the internal organs of crucian carp and clean them. We heat the mutton oil in the pot to 50% heat, then turn the heat down and fry the crucian carp. When both sides are yellow, put it in the pot.

Next, we clean the barrel used to stew mutton, then put the sheep bones at the bottom, put the wrapped crucian carp, lamb tripe, lamb intestines, mutton and seasonings in, then add about 80 kg of water and cook for an hour. Then we take out the mutton first, let it cool, cut it into pieces, and take out the lamb intestines and lamb tripe half an hour later and cut it into pieces, during which time we will put it on it. Then, we put other mutton offal into the pot and began to cook. After about 15 minutes, we picked up the sheep liver and cut it into pieces. Then we fished out the heart and lungs in half an hour and cut them into pieces. After ten minutes, we also fished out the sheep scalp and cut it into pieces. Until this step, the processing of ingredients is basically completed. We continued to use it and cooked the sheep bones and crucian carp for about three hours until the mutton soup was finished.

Finally, after cleaning the pot, we turn on the fire, add a spoonful of sheep oil, then add onion, ginger and garlic, stir-fry over high fire, and then add 1.5 kg of mutton offal and 1.5 kg of mutton. After the color of the lamb belly turns pale yellow, we add 1.5 Jin of boiled mutton soup and cook for about two minutes. When the color of the soup turns pale yellow, we add mutton soup, about four times.

We can add some salt, coriander or monosodium glutamate when eating, and adjust it according to our own taste. If you cook at home, you can make the process simpler, but the production of seasoning and soup is essential. If you are interested, you can try to make this mutton soup at home. Drinking a bowl to warm up in cold weather is very good for your health.