raw materials:

1g black goat, 7g garlic, 2g carrot, 5g millet pepper rings, 15g ginger and 15g coriander.

seasoning:

2g of salt, 1g of flavor powder, 3g of chicken essence, 6g of chicken juice, 5g of oyster sauce, 8g of Xiangbao hot sauce, 5g of Erguotou and 85g of salad oil.

Production:

1. Boned mutton, boiled thoroughly, cut into strips, broken into pieces, and boiled into thick soup for later use;

2. Water the sliced mutton again, put the oil in the pan, stir-fry the mutton until the water is slightly dry, add the old ginger slices, stir-fry until the sheepskin is slightly white, cook it in Erguotou, add the mutton bone soup and season it;

3. Use a colander to wash the flavor of Xiangbao Chili sauce into the soup, and the sauce residue waste is not used, and the fire is washed away, and the mutton is simmered until soft and rotten;

4. Take the simmered mutton soup, simmer carrots and garlic, then make the carrot as the base, heat 2g of the simmered mutton, put it on a plate, and sprinkle with coriander and millet pepper rings.

boiled abalone with oatmeal in fragrant broth.