Original soup mutton hotpot
Ingredients: 1 lamb (5KG), ginger, sheep bile, Amomum villosum, pepper powder, wild mint, vegetable oil, garlic cloves, coriander, sheep oil, Chili sauce, chopped green onion and monosodium glutamate.
Making:
1. Slaughter lamb, scald it, scrape it clean, gut it, soak it in boiling water for several times, and remove blood until it has no peculiar smell. Burn red with a special soldering iron until the fluff is washed clean;
2. Chop the mutton into two pieces, add water and ginger to the casserole, put it on the fire to boil, drop a few drops of gall bladder, remove foam and slag, stew it with low fire until it is soft and rotten, take it out and drain it, coat it with cooked vegetable oil to make the surface of the mutton shine, and cut it into 3×3×0.5M pieces according to the food intake;
3. Take the cooked mutton out of the original mutton bone soup until the soup is white and thick, put it into a clean casserole, cook it, put it into the cut mutton, add a little ginger, garlic, wild mint, coriander, onion, pepper, Amomum villosum and monosodium glutamate, and eat it with fire.
4. Take a small bowl (one for each person) and put a proper amount of salt, ginger rice, garlic paste, vegetable powder, wild, coriander powder, chopped green onion, pepper powder, monosodium glutamate, stock soup and pepper noodles. Pour in the scalded mutton, mix well and serve. All kinds of meat and vegetable raw materials can be scalded after eating as needed.
Features: the meat color is white and tender, the soup color is clear and not strong, and the taste is delicious and fragrant.
Note: 1. Wild mint is a kind of wild vegetable in Guizhou. Qiandongnan and Qiannan are more edible.
2. When stewing sheep, use low fire to avoid the soup from thickening.