Speaking of mutton soup, some people say.
People all over the country love sheep! Right? Will eat sheep! Right? Why?
The most important thing is that it takes too long to eat mutton! I started eating mutton more than 2000 years ago. When explaining the word "beauty" in Shuo Wen Jie Zi, I said, "Beauty is sweet and follows sheep." The most beautiful is this mutton!
People all over the country eat sheep. Needless to say, Xinjiang, Inner Mongolia, Qinghai and Ningxia in the northwest are famous all over the country. Sichuan Jianyang Mutton Soup, Suzhou Library Mutton Soup, Hebei Chengde Mutton Soup and Shandong Shanxian Mutton Soup are also famous all over the world. Every place has its own characteristics. For example, in Shandong, besides Shanxian mutton soup, there are Juxian mutton soup, Linqu whole lamb banquet, Qingzhou Miao Zi whole lamb, Zichuan Chesong mutton and so on. Anyway, there must be a brand named after a place near your hometown that features eating sheep! Call it a brand.
Today's cooking is Sichuan Jianyang mutton soup. What is Jianyang mutton soup?
Jianyang Mutton Soup is known as one of the "Four Mutton Soups in China" and one of the "Nine Famous Dishes" in Jianyang. The meat is tender, fat but not greasy, warm but not hot, especially the milky soup, which is rich in flavor and has a long aftertaste, which is incomparable to any dish or soup.
Jianyang mutton soup takes Jianyang's unique big-eared sheep as the raw material and is divided into five kinds of dishes (cold dish, steamed dish, roasted dish, roasted dish and soup), especially soup. Its production process is very particular and can be divided into three steps.
1. First put the instant-boiled mutton, mutton offal, mutton skeleton, etc. Boil them in a pot, then take them out of the pot to dry, and pour the old pot soup into another container for later use.
2. Then put the dried mutton and mutton offal into the pot and stir-fry for about 2 minutes, adding seasonings such as ginger and pepper. When the fragrance overflows and you see oil at the bottom of the pot, pour the broth in proportion to the amount of meat for cooking. This step is the key to cooking. Grasp the time and temperature. If one party is not in place, the color, fragrance and taste of the soup will become dim.
3. Finally, add white radish or white. In this way, a pot of mouthwatering mutton soup appeared in front of us in less than half an hour.
Sitting on the dining table, the mutton soup is full of milk, accompanied by a plate of crispy Chili noodles, and then put the meat in your mouth, which is a good "mutton-flavored Chili"; Take a sip of soup, and warm water will flow into your throat, leaving fragrance on your lips and teeth and warming your whole body.
In this cold winter, it's wonderful to drink a milky mutton soup and eat a vigorous mutton! Whether at home or traveling, Jianyang mutton soup is the most delicious food in the world.