Raw materials:

Shanxian boneless Qingshan mutton 15 kg, fresh sheep bone 12.5 kg, and roasted sesame seeds covered with fruit charcoal 500 g (each serving).

Seasoning:

2 kg of goat oil, 0/25g of angelica dahurica/kloc-,50g of tsaoko, 50g of cinnamon/kloc-,50g of galangal, 25g of scallion, 50g of ginger/kloc-,50g of salt, 30g of diced cinnamon, 60g of minced coriander and garlic, 60g of sesame oil and 60g of monosodium glutamate.

Making:

1. Cut the fresh sheep bone into pieces weighing about 500g, mash the leg bone with the back of a knife, soak it in clear water for 2 hours, boil it in a warm water pot at 60℃, remove it repeatedly, and rinse it with clear water.

2. Put 25 kilograms of clear water into the pot, heat it to 90℃, then spread the bottom of the sheep bone, put the mutton, boil it with high fire, skim off the bleeding foam, add clear water 1000 g, boil it with high fire, skim off the bleeding foam, then smear sheep oil on the mutton, boil it with high fire, skim off the floating foam, add Radix Angelicae Dahuricae and grass, and cook for 50 minutes.

3. Take the cooked mutton out to dry. Cut into slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put them in a bowl and sprinkle with cinnamon noodles, coriander powder, green garlic sprout powder and monosodium glutamate for later use. Add perfume water before the cooked soup is taken out of the pot and stir well. Then put it into 60 bowls and drizzle with sesame oil. Cover the oven with fruit charcoal and serve it (pay attention to filter out the broken oil in the soup with a bamboo colander). Features: white as milk, blended with water and fat, fresh but not smelly, fragrant but not greasy.

Remarks:

1, clove noodles and cinnamon noodles were made into dinggui noodles according to the ratio of 2: 1.

2. Method of making perfume: 25g of Zanthoxylum bungeanum, 25g of cardamom, 25g of nutmeg, 25g of Amomum villosum, 25g of fennel, 25g of Kaempferol and 25g of dried tangerine peel are washed and soaked in boiling water 1 kg for 2 hours for seasoning.

Production key:

1. In addition to keeping the mutton soup boiling in the pot, there are two key points: First, the use of spices such as angelica dahurica, cinnamon, tsaoko, dried tangerine peel and galangal should be strictly proportional. If there is more, the taste of the medicine will be better, and if there is less, the fishy smell will not be removed; Second, it is necessary to fire to melt the sheep oil and collide with the water, so that it can become milky white. If the temperature can't reach, water is water, oil is oil, and water is above oil.

2. Where the mutton soup is cooked, the spoon will make a flower in the pot, and the next drop will condense into oil. When mutton soup is eaten hot, it is best to make mutton soup with "Futian", because the fat of Qingshan sheep is tender at this time, and the stewed mutton soup is particularly tasty.

3. To make mutton soup in a single county, you must choose the green goat produced in a single county and the water in a sweet well in a single county to make a pure taste.

Guo charcoal calcium furnace sesame seed cake

Raw materials:

Tian Min brand medium gluten flour 500g, warm water (300g in winter and 250g in summer), 5g baking powder, each of baking powder and maltose water15g, peeled white sesame seeds10g. Seasoning: 20g sesame oil, 5g pepper powder, 5g fennel powder, 5g star anise powder, 3g salt 10g chicken powder, 5g cooked sesame seeds and 5g chopped green onion.

Making:

1, seasoning together, and stirring evenly to form stuffing for later use.

2. Add 40℃ warm water (50℃ in winter) to the flour bowl, mix the baking powder and baking powder evenly, and cover it with a wet rag for 30 minutes (be sure to put it in a warm place in winter).

3. Knead the dough into long strips and divide it into flour agents weighing about 55g. Knead the dough into a long strip with a wide end and a sharp end, flatten it by hand, then stick the stuffing evenly on the wide end of the dough with your fingers, pinch 5g of dough from the tip, flatten it on the dough covered with stuffing, spread the stuffing, pinch 5g of dough from the tip, flatten the loose dough, spread the stuffing, and then wrap the overlapping dough covered with stuffing and put it on the panel.

4. Flatten the wrapped dough with a knife to make a round cake with a diameter of 9 cm and a thickness of 1.5cm. Cut a knife with a depth of 0.5 cm and a slope of 30 degrees along the cake. Brush the cut side with maltose water with a brush, put the flower side down in the disc, pinch the edge along the circumference, and wipe the non-flower side with your fingers.

5. When the surface of sesame seed cake is golden yellow, and the finished product is 9 cm in diameter and 2 cm in thickness, take it off with spatula and cake tray. Features: golden color, crisp outside and tender inside, crisp and delicious.