Shuipen mutton

Shuipen mutton is a snack that Xi people often eat in summer. ? Mutton is a warm tonic food in autumn and winter, but Shaanxi people who are good at cooking beef and mutton have created a pot of mutton suitable for summer, which is called "June Fresh". When eating mutton, it is often served with Baiji steamed buns or sesame cakes, and with fresh garlic, hot sauce or sugar garlic, which is fragrant and mellow.

material

500g of fresh mutton, sheep hind leg bone 1 root, small pieces of vermicelli 1 root, 3 dried auricularia, 50g of tofu, 5g of fennel, 3g of cinnamon, 2 tsaoko, 0/root of coriander/kloc, 2 teaspoons of salt (1 0g).

working methods

Soak mutton in cold water 1 hour, remove blood, scrape dirt, rinse with running water and cut into large pieces. The sheep's hind leg bone is broken.

Soak the vermicelli in warm water until it becomes soft. Soak dried auricularia auricula in cold water, remove the roots, wash the sediment and divide it into small flowers. Cut the tofu into pieces of moderate size. Zanthoxylum bungeanum, Cinnamomum cassia, fennel and Amomum tsaoko are wrapped in gauze and made into seasoning packages. Wash shallots and coriander, and cut them into chopped green onion and coriander respectively.

Add 1500ml cold water to the boiling pot. After the fire boils, add the broken sheep bones and cook for 30 minutes, then add the mutton pieces and seasoning packets. After the fire boils, continue to cook for 2 hours on medium heat. Skim the foam and oil with a spoon from time to time. Then add salt and continue to cook 1 hour to make mutton soup.

Add chopped tofu, fungus and soaked vermicelli before taking out the pot, and continue to cook for 5 minutes.

Take out the big meat pieces, cut them into thin slices, put them in a big bowl, take out the vermicelli, fungus and tofu pieces, pour them into the cooked mutton soup, and sprinkle with chopped green onion and coriander.