Ingredients: Qingshan mutton, dried red pepper, pepper, fennel, angelica dahurica, galangal, cinnamon and tsaoko.
1. Boned mutton, washed and cut into pieces. Wash the dried peppers. Boil water in a pot.
When the water is about to boil, put the meat in. Add pepper and seasoning. Cook it. Take out Zanthoxylum bungeanum and Aries oil, mash them together, then boil them in a pot, and take out Zanthoxylum bungeanum peel and seasoning with a colander. The longer the cooking time, the better, usually three or four hours.
3. Take out the meat, cut it into strips, and then cook it in the pot. Chaos is white soup. You can drink it if you don't like spicy food.
4. If you like spicy food, put red sheep oil. If you like vegetables, put cabbage leaves and cook them.
Shanxian mutton soup was founded in the 12th year of Jiaqing in Qing Dynasty (1807). After more than 200 years of development, mutton soup has been continuously innovated in its production technology, which has enabled mutton soup to be carried forward and continued in many aspects. Shanxian mutton soup is white and milky, fresh and fragrant, not greasy, and there are many varieties, each with its own miraculous effect;
Fat and oily overflow, thin, white and red, smallpox soup is brain-nourishing and eye-nourishing, Kouzi soup is body-strengthening and blood-nourishing, Belly silk soup is stomach-strengthening and body-nourishing, eye socket soup is fire-clearing and eye-improving, and milk residue soup is crisp and sweet, nourishing yin and strengthening the body. There are 72 flavors such as wasp soup, three-hole bridge soup and kidney flower soup.
It tastes fresh but not spicy, fragrant but not greasy. It is not only a refreshing food, but also has the function of medicated diet, which has the effects of warming the middle warmer to dispel cold, invigorating the spleen and regulating the stomach, nourishing yin and strengthening yang, helping digestion and improving human disease resistance.