raw material
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
working methods
1, angelica sinensis and ginger are washed with clear water and cut into large pieces;
2. Boning the mutton, removing fascia, boiling water to remove blood, taking it out and cooling it, and cutting it into 5cm long and 2cm wide.
1 cm thick strip;
3. Add a proper amount of water into the casserole, put the chopped mutton, angelica and ginger into the pot, and after the fire boils,
Skim off the foam and simmer 1 hour with slow fire until the mutton is cooked.
trait
Sichuan mutton is rotten and soup is fresh, which has a good effect on deficiency cold and yellowing after illness.
"Warm whole lamb soup".
Ingredients: 500 grams of mutton, 250 grams of sheep belly and 200 grams of sheep blood.
Ingredients: radish1200g, angelica 25g, codonopsis pilosula 25g, adenophora adenophora 200g, swill oil 200g, a little green pepper sesame oil, and one seasoning package.
Practice: 1. First, remove the water from mutton and tripe. Put 200 grams of lard in the pot. When the oil melts, add mutton and tripe and stir fry, then add fresh soup. After the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora, and stew with high fire. When the soup boils again, add the seasoning bag (which contains star anise, pepper, dried sea pepper, ginger, onion, etc.). 2. In the process of mutton soup stew, cut the green pepper into granules and put it in a small dish filled with sesame oil, which will drown the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, take out the oil dish and eat.
Features: the soup is delicious, the mutton is cooked thoroughly, and it melts in the mouth. It's a fresh meat dish that makes you memorable.
Practice of mutton soup in winter and introduction of nourishing food
Nourishing effect: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much.
Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious.
Method: Wash the mutton and mutton skeleton first, and then do some treatment on the mutton offal. Cook the mutton and mutton offal in a pot, add some onions and ginger (not suitable for enlarging the ingredients, cook the mutton and mutton offal, and then take them out and cut them into pieces for later use.
Put the sheep skeleton in a pot, put water, ok, and fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the soup is milky white, it is like milk. You must be willing to spend time cooking soup.
Put the chopped mutton and mutton offal into a bowl, add some chopped green onion, coriander, garlic and other vegetables, add some salt, and pour the cooked mutton soup into the bowl while it is hot. Okay, a bowl.
The Method of Mutton Soup (2)
Mutton soup is made by mixing fresh mutton with parallel imports such as sheep's heart, lungs and intestines, cutting into strips, cooking them with sheep bones in water, and adding various seasonings to eat. It tastes delicious. Mutton is sweet and non-toxic, and has the effects of invigorating qi and deficiency, warming the middle and lower temperature, tonifying kidney and strengthening yang, strengthening tendons inside and keeping out the cold outside. Sheep bone also contains calcium phosphate, calcium carbonate, sodium, potassium, collagen, neutral fatty phospholipids and other nutrients. Drinking whole soup can dispel wind and cold, replenish the body, and have the effects of supplementing calcium, strengthening yang, tonifying kidney and replenishing essence.
Ingredients: 500 grams of mutton, 250 grams of sheep belly and 200 grams of sheep blood.
Ingredients: radish1200g, angelica 25g, codonopsis pilosula 25g, adenophora adenophora 200g, swill oil 200g, a little green pepper sesame oil, and one seasoning package.
Practice: 1. First, remove the water from mutton and tripe. Put 200 grams of lard in the pot. When the oil melts, add mutton and tripe and stir fry, then add fresh soup. After the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora, and stew with high fire. When the soup boils again, add the seasoning bag (which contains star anise, pepper, dried sea pepper, ginger, onion, etc.). 2. In the process of mutton soup stew, cut the green pepper into granules and put it in a small dish filled with sesame oil, which will drown the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, take out the oil dish and eat.
Features: the soup is delicious, the mutton is cooked thoroughly, and it melts in the mouth. It's a fresh meat dish that makes you memorable.