Shanxian mutton soup was first popularized. Shanxian mutton soup was founded in the 12th year of Jiaqing in Qing Dynasty (1807). Belongs to the traditional Han nationality famous food Heze City, Shandong Province, southwest of Shandong Province. With its unique style of "white as milk, blending water and oil, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky", it was recorded as soup in China. There is a folk saying that "coming to Heze Peony City without tasting Shanxian mutton soup is equal to coming to Heze for nothing".
The most important reason why Shanxian mutton soup is particularly delicious is that it comes from mutton, the most important ingredient of this dish. The mutton in Shanxian mutton soup must use local Qingshan sheep. The Qingshan sheep in the southwest of Shandong Province is a kind of goat variety with both meat and skin, which is cultivated by genetic screening and molecular genetic breeding on the basis of the original Shandong Qingshan sheep population. ? This goat has the characteristics of "four green and one black", that is, the back, lips, horns and hooves are blue, and the two front knees are black, so it is called Qingshan goat. Unfortunately, the ingredients are scarce, and it is difficult for me to transport fresh goat meat from my hometown, so I use Xinjiang goat meat instead every winter. I can find frozen goat meat for sale in Xinjiang by searching online. You must stew the soup with goats from the north, so that the mutton won't stink. In order to stew soup, I buy a whole sheep and put it in the refrigerator every year.
As for the practice of this dish, here is a brief introduction:
Ingredients: 200 grams of mutton bone (three-year-old green goat), perfume water 100 ml;
Ingredients: Alpinia officinarum, Amomum tsaoko, Cinnamomum cassia, Angelica dahurica, ginger, cinnamon powder, ginger slices, garlic sprouts, chopped green onion, coriander powder, chopped green onion, salt, monosodium glutamate, cooking wine and edible oil.
First, put enough water into the pot, blanch the mutton with water, and add the mutton when the water reaches about 60 degrees.
Secondly, put mutton, sheep bones and other ingredients into the pot. At this time, add the right amount of spices, cover it, and boil it over high heat. Be sure to cook in an iron pan for about 70 minutes.
Third, take out the mutton, cut the cooked mutton into pieces for later use, then pour the prepared spice water into the pot and stir it evenly, then cover it and cook it for about 3 minutes on medium heat, and then take out the sheep bones inside.
Finally, to set the soup base, you should put the cut mutton and some ingredients you want at the bottom of the soup bowl. Some people like to eat mutton offal, or you can put a little. Then put some chopped coriander, chopped green onion and minced garlic (according to your own preferences) in the bowl, then boil the mutton soup just cooked and pour it into the bowl evenly.
Here comes the key cabbage. People who like to eat cabbage can finally cook cabbage including vermicelli for 2-3 minutes, and then sprinkle with chopped parsley and chopped green onion to enrich the food. Of course, we will cook sheep oil ourselves, so there is another way to make red soup besides white soup.
As a southerner, I have failed many times in the process of making the best soup in the world, so I must remind you of the following key elements: 1, put the sheep bones together in a large pot to cook the soup, and the more sheep bones, the better, so as to cook the milk soup without milk (personally, I don't like adding milk); Be sure to add enough water at a time, not adding water halfway will affect the quality of the soup. If there is a big iron pot at home, you can open the lid and cook at any time, which is the most authentic practice; When cooking soup, be sure to keep boiling.