Scorpion half root
200g mutton
condiments
fans
100g
condiment
salt
3 grams
vinegar
2 ml
verdant
3 grams
energy
3 grams
Sichuan pepper
1?o'clock
cinnamon
Proper amount
coriander
4 grams
capsicol
3 ml
white pepper
3 grams
Nutmeg
1?o'clock
Dried orange peel
Proper amount
fennel
1?o'clock
Jiang Sha
3 grams
Practice of Shanxian Mutton Soup
1. When buying meat, please ask the store to chop up the sheep scorpion, cut the mutton into large pieces, add enough cold water to the mutton and sheep scorpion, and bring to a boil.
2. Prepare seasoning when boiling water, cut the onion into sections, pat the ginger loose, and put the rest into the seasoning box.
3. After the water is boiled, skim off the floating foam.
4. After boiling until no foam oozes, take out all the meat and bones and wash them with running water.
5. Add enough cold water to boil.
6. If there is still floating foam after boiling, continue to remove it.
7. Turn the fire down and keep boiling 1 hour or more.
8. Cook until the meat can be easily penetrated with chopsticks, and the soup is milky white. Add all seasonings and a little salt and cook for another 20 minutes.
9. Cut the vermicelli into about 10 cm, soak until soft, and take it out after cooking with boiling water.
10. Put the oil and pepper into a tablespoon, heat until the pepper is fragrant, and pour it on the pepper noodles to become Chili oil.