Pepper oil, the seasoning of Xiaoxian mutton soup, is also unique. The production technology of Chili oil is strict and complicated. First of all, according to the requirements of green food, choose the origin and variety of pepper. Secondly, we should choose the first red pepper. Third, wash the pepper with clear water, dry it to make it into slurry, put it in a special vat for exposure, stir it regularly by a special person, and cover it in time in rainy days and at night to prevent it from being soaked by rain or dew. After exposure in dog days and regular drying and stirring, it can be used as a raw material for preparing pepper oil by the end of the year. This dried pepper oil has bright color, moderate spicy taste and pleasant smell. Fourth, sheep oil (raw meat oil) for making Chili oil should use block oil or suet oil with sheep kidney peeled. The prickly ash oil thus extracted is delicious, mellow and bright in color. Fifth, the time to prepare pepper oil should be timely. Generally, oil refining and blending start around 10 in the morning, so pay attention to the temperature, and don't be immature. Make it crystal clear in carmine, smell mellow and spicy, taste appetizing, and saliva will be produced on teeth and cheeks. The soup is white, oily red and green with coriander, accompanied by crisp and soft oil cakes or crispy steamed bread, which is unforgettable.
Especially in dog days, diners in Xuzhou, Jiangsu Province and counties and cities around Xiaoxian County often come to Xiaoxian County to taste mutton soup, and the diners in the mutton restaurant are crowded. Even if they make an appointment in advance, they often have to wait in line for the table to eat.