Mutton soup pot in winter

Sichuan cuisine

It belongs to the type of Chinese food.

The basic characteristics are bright yellow, crispy skin and tender meat, spicy and delicious.

The basic materials are fat mutton (about 5 kg), 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper and a little starch.

manufacturing process

1, mutton washed and sliced;

2. Marinate mutton with salt for half an hour;

3. Break the eggs, add starch and stir into paste, add ginger, onion and other seasonings, stir thoroughly, and then spread the prepared egg liquid evenly on the mutton;

4. Boil the old oil (cooked clear oil) and pour it on the mutton.

The chef's finishing touch

The key to this dish lies in the knife method. When cutting mutton, you must cut it according to the meridians of mutton. Mutton should be cut very thin for cooking and tasting.

Delicious secret

After eating mutton, add some vegetables to the remaining soup, which is absolutely fragrant and refreshing.

Teach you a trick

Eating mutton helps to keep healthy. Mutton is an ideal source of carnitine, which is similar to amino acids and can help cells "burn" off excess fat in the body.

The cold wind blows, and the "mutton soup pot" is very popular with diners. "Mutton soup pot" tastes delicious, the soup is milky white and the meat is rich. People describe "mutton soup pot" as "looking for fragrance from far away, but unwilling to wait for recent news;" From a distance, my appetite is wide open, and when I look closely, my mouth is watering. "Recently, the author created a mutton soup pot different from the traditional method. After eating the mutton and mutton offal in the pot, you can also rinse fresh vegetables in season. In addition, millet pepper and green pepper oil are skillfully used in the taste plate, which embodies the essence of Sichuan cuisine to make good use of spicy, spicy but not dry, hemp but not cold. I'm here to teach you how to do it.

Raw materials: scalded sheep 1(20k g or so) pig bone 10kg Yunnan millet pepper 100g green pepper oil 1 bottle of fermented bean curd 1 bottle of yellow rice wine, 2 bottles of milk powder 10g celery leaves 50g melted lard1.

Method:

1. Preliminary treatment: ① Burn the wool of the scalded sheep with fire, then shave it with warm water, then cut open the belly of the sheep, take out the internal organs and cut off four feet. (2) Cut the mutton into pieces of about 2.5 kg, soak it in clear water for about 4 hours, and drain the blood. (3) Pour the edible alkali into the belly of the sheep, knead it evenly, and let it stand for 10 minute. When the surface is thin, scrape off the black film on the surface with a knife and then clean it; Wash sheep lungs with clear water to remove blood; Wash the sheep intestines; Burn the wool on the sheep's hoof and scrape it clean; Decongest sheep heart and wash it; Blanch the sheep tongue in a boiling water pot and scrape off the white film; Sheep liver, kidney and blood were sliced. (4) Blanch the pork bones twice, break them with a knife, put them in a clear water pot, add ginger, and cook them over high fire until the soup is milky white. ⑤ Mince the millet pepper.

2. Deep processing: ① Boil the mutton slices soaked in blood in a boiling water pot for three times to remove the blood and fishy smell, then put them in the boiling water pot with spices, ginger and yellow wine and simmer them with low fire. After softening, take it out and let it cool, remove the bones of the sheep, and cut the mutton into pieces 5 cm long and 2 cm wide. (2) Put the removed sheep bones into the boiled mutton soup until the soup is milky white. (3) Put the washed sheep lungs, intestines, heart, tongue and feet into a boiling water pot for three times to remove the smell of blood, then put them into an autoclave for cooking, take them out and let them cool, then shred the stomach and intestines, remove the bones from the feet and cut into pieces, and cut the lungs, tongue and heart into pieces.

3. Cooking (taking the amount of one pot as an example): ① Making the base soup: according to the size of the hot pot basin, add the sheep bone soup and the pig bone soup (if the guest doesn't like mutton soup, all the pig bone soup will be added), and then add the refined salt, chicken essence, pepper, milk powder and melted lard to make the base soup. (3) Cooking: Put a quarter piece of tofu into a small bowl, and then add a proper amount of monosodium glutamate, chopped green onion and coriander powder. As for millet spicy and green pepper oil, it can be added according to the degree that diners love spicy and hemp. (4) Serving hot food: Bring the prepared "mutton soup pot" pot bottom and flavor dishes to the table, boil them with strong fire, skim off the floating foam, scoop the bottom soup into the flavor dishes bowl, and serve. After eating the raw materials in the pot, you can also add sheep liver slices, sheep kidney slices, sheep blood slices and seasonal vegetables.

Production key:

1. Spices should not be too much, too much will suppress the taste. Taking 20 kg mutton as an example, the formula of spice package is: star anise 100 g, mulberry 50 g, cinnamon 50 g, fennel 50 g, Amomum tsaoko 25 g, fragrant leaves 10 g, clove 5 g and vanilla 10 g.

2. Mutton pieces and offal can't be blanched or cooked together, but they can be scalded together.

3. Whether it is mutton soup or pig bone soup, it is necessary to boil the soup until it is milky white. If you can't use it up that day, you need to keep it properly and cook it twice a day to prevent deterioration.

4. When preparing the base soup, the dosage of milk powder should not be too much, which can make the soup whiter and have a faint milk flavor. If the blanching time-base soup is reduced, you can add a proper amount of Bonzi Bone Soup.

5. Use fresh Yunnan millet pepper, not dry. If you can't buy fresh food, you can use bagged fresh-keeping millet peppers made in Yunnan. Chopped green onion, coriander powder, millet pepper powder and green pepper oil can be served, and guests can add them themselves. The amount of tofu in the dish should not be too much, otherwise it will suppress the flavor of mutton.

6. If the mutton slices and mutton offal can't be used up on the same day, they can be bagged and put into the freezer for quick freezing and storage, and can be taken at any time.