The mutton used is green goat such as "Qinjie" and "Mengyang" on both sides of Dasha River in the southeast of Shan County.

Cooking method:

First, add 5kg of clean water into the pot, add 3kg of fresh meat, one pair of mutton offal and one pair of skeleton when the pot is boiling, and use large fire (wood firewood is better) to top the bleeding foam, then put the seasoning into the pot, and add half a catty of green onion and ginger and a proper amount, and cook for 4 minutes. The main condiments are angelica dahurica, cinnamon, Amomum tsaoko, dried tangerine peel, almonds, etc., which should be put into the pot in a proper proportion. If there is more, the medicine will taste better, and if there is less, the smell will not be clean. When eating, the cooked mutton and mutton offal in the soup pot are chopped and put into a bowl, and then the mutton soup is filled with minced garlic and spicy oil.

Shanxian mutton soup has good color, flavor and reputation in China. When guests from all over the world come to Shan County, it is a pleasure to taste Shan County mutton soup. Here it is. Hehe

Raw material

5 grams of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of dried tangerine peel, 5 grams of coriander, 5 grams of Amomum tsaoko, 1 grams of Alpinia officinarum, 5 grams of angelica dahurica, 1 grams of onion salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce and 25 grams of sesame oil.

Method

Wash the mutton and cut it into pieces with a length of 1 cm, a width of 3.3 cm and a thickness of 3.3 cm. Break the mutton bones and spread them on the bottom of the pot. Put the mutton on it, add water until it is over-cooked, bring it to a boil, skim off the blood foam, and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 8% ripe, and add red oil. Boil pepper water for about two hours. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.

Features

The ingredients are exquisite, the production is exquisite, the seasoning is rich, the soup is milky white, not fishy or smelly, mellow and not greasy, delicious, and it has the functions of tonifying deficiency and strengthening yang, warming the middle and warming the lower.

The most representative traditional famous food in Shan County has a history of more than 2 years.

Shanxian mutton soup is characterized by its bright color and milky white color; The soup is beautiful and nutritious; It's not fishy and delicious. There are many kinds of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the function of strengthening the brain and improving eyesight, especially suitable for the elderly and neurasthenia. Mouth soup can strengthen the body and replenish blood, and it is most suitable for those who recover from illness to eat it often; Belly silk soup is fat and thin, milk residue soup is crisp and sweet, and there are 72 kinds of soup, such as Mafengwo soup, Sankongqiao soup and mutton offal soup.

northwest mutton soup★ raw materials: sheep hind leg meat, sheep blood tofu, white tofu, rape, vermicelli, sheep bone, red dates and medlar.

★ Production process: the mutton sticks are cooked for 7 to 8 hours, and the hind legs of the sheep are cooked together. When the soup is thick and white, the mutton is taken out and sliced. Then put sheep blood tofu, white tofu, vermicelli and rape in water, lay them on the bottom of the casserole, code the sliced mutton, pour the thick soup, season with salt and monosodium glutamate, put Lycium barbarum and red dates at the same time, and put them on an alcohol stove for ignition and boiling.

★ Nourishing function: it has the functions of warming and tonifying, removing cold, strengthening spleen and enriching blood.

★ taste: there are many ways to eat, which can be eaten according to the above, or you can eat it in a pot with ingredients.

5g raw mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of dried tangerine peel, 5 grams of coriander, 5 grams of Amomum tsaoko, 1 grams of Alpinia officinarum, 5 grams of angelica dahurica, 1 grams of onion salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce and 25 grams of sesame oil.

Method: Wash the mutton and cut it into pieces with a length of 1cm, a width of 3.3cm and a thickness of 3.3cm, break the mutton bones and spread them on the bottom of the pot, put the mutton on it, add water until it is over-cooked, bring it to a boil, skim off the blood foam, and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 8% ripe, and add red oil. Boil pepper water for about two hours. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.

It is characterized by exquisite materials, fine production and rich seasoning. The soup is milky white, not fishy and not greasy, mellow and delicious, and it has the functions of tonifying deficiency and strengthening yang, and it is warm in the middle and warm in the lower.

Xinjiang mutton soup

The mutton soup in Xinjiang has the advantages of simple preparation method, less ingredients, fresh and tender mutton, clear soup and great tonic.

Practice:

1. Chop the rib meat of the boned sheep into 3cm wide sections. (Xinjiang ethnic comrades don't wash mutton when cooking, and it won't taste good after washing)

2. Cut parsley into sections for later use.

3. Put cold water on the fire in the cauldron. Immediately put the chopped meat into the cold water pot. The fire is boiling.

4. Remove the dirty foam from the soup surface with a spoon and skim it off. Make more fish.

5. After cleaning the foam, simmer it on low heat.

6. After about 1 hour (or longer), the mutton is cooked.

7. Sprinkle enough salt and pepper at a time, and put it in a big bowl after 1 minute. Put coriander segments on the surface of the soup in the basin and serve.

point: the salt must be put last, mainly to make the soup taste. You can't use hot water at first, you must use cold water to cook meat.

how to eat: each person prepares two plates, which are filled with salt and cumin respectively, and grabs the mutton by hand, tears it open and dips it in salt. You can improve the seasoning formula in the dish according to your personal preference. Drink soup from a bowl.

angelica mutton soup

raw materials

mutton 2g, angelica 2g, ginger 5g, scallion 1g, vegetable oil 2g, salt, monosodium glutamate and water in proper amounts.

Method

(1) Wash the mutton and slice it; Wash ginger and slice it for later use.

(2) Heat the wok, add oil, after the oil is hot, add mutton, stir-fry for a few times, add water, ginger, scallion and angelica, bring to a boil with strong fire, simmer for half an hour, and then add salt and monosodium glutamate.

features

the soup is fresh and tender. Mutton has the function of supplementing qi and deficiency, while angelica has the function of enriching blood and promoting blood circulation. Together with ginger and onion, they can tonify deficiency and warm the middle warmer, promote blood circulation and dispel cold. Suitable for patients with wind-cold and cold.

Sauerkraut mutton soup

Ingredients:

35-5g sauerkraut, 25g tender mutton, 15g vermicelli, 1g coriander, chopped green onion, salt, monosodium glutamate, soy sauce, sesame oil and pepper.

Practice:

1. After washing the mutton, cut 2 cm square pieces and put them in a bowl, and pour a little salt, soy sauce and monosodium glutamate to simmer.

2. Slice the pickled cabbage into inch-long filaments, boil it in a pot for 2-3 times, and then mix the chopped green onion in the mutton bowl before putting the mutton slices. Immediately after the pot is put, stop the fire and pour sesame oil, and sprinkle with chopped coriander. Sprinkle pepper before serving.

radish mutton soup ingredient: 75g of mutton brisket.

ingredients: one white radish and coriander.

seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper and cooking oil.

Practice:

1. Wash the mutton brisket and cut it into thick shreds, and wash the white radish and cut it into shreds for later use;

2. ignite in a pan and pour in the base oil. When the oil is hot, add ginger slices and stir-fry until fragrant, then pour in boiling water, add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add mutton and boiled, then add white radish, turn to low heat and cook until the radish stops growing. Sprinkle with shredded onion and coriander leaves to serve.