Mutton 400

9 grams of fresh ginger slices

Pepper 0.06 g

6.5 g salt

Dried ginger 1 gram phase

Recipe practice:

1. Cut the mutton into pieces and put it in water to wash away the blood stains and sheep oil attached to the surface.

2. Then put the meat in a big soup pot, add cold water, the water will overflow the mutton, and cook it without any seasoning.

When the water boils, there will be a lot of floating foam on the surface of the soup. Be sure to remove all the floating foam with a spoon, otherwise the cooked mutton soup will not only be gray in color, but also taste much worse.

4. At the same time, prepare a non-woven bag, put fresh ginger slices, pepper and dried ginger in it, and add salt.

5. Put the steamed stuffed bun into the boiled mutton soup and simmer for 90 minutes.

6. Finally, the soup is white and the mutton is soft, rotten and tender. Open the lid and collect the soup. After 3 minutes of fire, you can turn off the fire and eat it immediately.