Methods/steps
Wash the sheep bones and mutton. Sheep bones need sawing. Generally, where you buy bones, you can ask the store to saw or chop them into pieces for you, so you don't have to knock at home. Mutton is cut into small cubes.
Water the sheep bones and mutton first: boil a pot of boiling water first, put the bones and mung beans in and cook for about 10 minutes, (seeing the bones means that the rest of the meat is cooked or there is no blood), and take it out. Wash off the blood residue indicated by the bones with cold water, but be careful not to wash off the bone marrow inside the sheep bones.
Put 5g mung beans into every 65,438+0,000g mutton, cook for 65,438+00 minutes, then pour out the water and mung beans, and the mutton will stink.
Boil a large pot of boiling water again. When the water boils, add chopped ginger, garlic and onion, cook for a few minutes, and then add the bones. After the bones are put in, boil, cover the pot (a small gap can be left), and then cook for 2-3 hours on medium heat. Add proper amount of medlar.
If you want to boil white, keep the pot hot. Avoid always looking at the lid and let the heat dissipate.
Don't worry about the boiling water in the pot, keep adding water. You really want to add. In addition, add boiled water, not cold water directly. If you think the fire is too strong, you'd rather switch to medium fire than keep adding water.
Be sure to keep boiling when cooking soup, otherwise the soup will be very weak and will not smell like milk. We usually don't add water to the soup. When the soup was finished, the original pot of water turned into a half pot of milky thick soup. At this time, turn off the fire and clean up the oil slick on the noodle soup first.
When cooking, add a proper amount of sheep fat and boil it, so that the soup will be more fragrant.