Soak the bone-in mutton one night in advance, rinse it with bleeding water, put it in a casserole, add enough cold water, bring it to a boil over high heat, and skim off the dirty blood foam (the casserole is easy to boil after boiling) Be careful with the pot, and turn down the heat when it is not completely boiling. The blood foam may not be wiped off in one go. You need to repeat this step 2-3 times.) In Baofeng County, Henan, locals are used to calling the mutton soup here Asking the mutton to make soup, the 31-year-old Master Kang was making soup for the guests in front of the big pot with boiling soup. He gets up at four or five o'clock every morning to make soup, and then he is busy until closing at two or three o'clock in the afternoon. He can't take a few days off throughout the year.

Add ginger slices, peppercorns, aniseed and a little fennel to the boiled mutton soup. During this procedure, be careful to use less aniseed ingredients. Generally speaking, one aniseed ingredient per kilogram of mutton is enough. Adding too many aniseed ingredients will affect the flavor of the mutton soup. Serve with mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup. Characteristics: The ingredients are carefully prepared, the preparation is fine, the seasoning is rich, the soup is milky white, not fishy or smelly, fragrant and not greasy, delicious, and can tonify deficiency and strengthen yang, and warm the middle and lower parts.

Mutton is warm in nature, nourishes qi and yin, warms the body and replenishes deficiency, whets the appetite and strengthens the body. Whether it is winter or early spring, people eating more mutton at the right time can remove moisture, avoid the cold, and warm the heart and stomach. Let’s learn 8 home-cooked ways to cook mutton. Take it out and put it away. The soup used to cook the mutton is called laotang. Put it in a pot to keep it hot. When it is time to use it, slice the cooked mutton and add coriander. Add an appropriate amount of salt and pour it over the laotang. Pepper can be used to soothe everyone. Add your own taste. A delicious bowl of lamb soup did the trick.

You don’t have to add Sichuan peppercorns if you don’t like it. The peppercorns must be present, and the whole ones don’t need to be powdered. Boil over high heat for 10 minutes, then turn to medium heat for 2 hours. Lamb meat can be cooked for 1 and a half hours at most. Add salt and cook for 20 seconds. Take it out of the pan in a few minutes and eat it directly with garlic and vinegar. If you don’t like it, you can just add salt and pepper, remove the seasoning and ginger from the mutton soup, add garlic sprouts and coriander. Remove the bones and meat and eat and drink. Add salt, coriander, chopped green onion, and chili oil according to your preference. Note: Why use two pots of boiling water? The first pot of boiling water is to quickly remove impurities and blood foam, and the second pot of boiling water is to prevent the temperature of the bones and meat from changing significantly, so as to facilitate the overflow of nutrients.