White as milk, water and oil blend, fresh but not fishy, fragrant but not greasy.

The detailed recipe and ingredients of this dish are not communicated with each other online, but provided by chef Li Ming, a native of Shanxian County and now the head chef of Shandong Qilu International Hotel, which has absolute authoritative accuracy and practical value.

Related to this, the production method of instant bread special for mutton soup in Shanxian county-fruit charcoal covered sesame seed cake, can be seen in the introduction of the previous recipe.

Raw materials:

Shanxian boneless Qingshan mutton15g, fresh sheep bone12.5g, and fruit charcoal covered sesame seed cake 500g (each serving).

Seasoning: (See the whole process of "Wang Cai's Secret" on Taian Food Network for details)

note:

1, clove noodles and cinnamon noodles are made into dinggui noodles according to the ratio of1:L.

2. Preparation method of perfume water: (See the whole process of "Wang Cai's Secret" in Taian Food Network for details)

Production method:

(1) Chop 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 6090℃, repeatedly remove the floating foam, and then take it out and wash it with clear water.

(2) put 25 grams of clear water in the pot, heat it to 90℃, then spread the bottom of sheep bone, put mutton on it, boil it with strong fire, skim the bleeding foam, add clear water 1000 grams, boil it with strong fire, skim the bleeding foam, then spread sheep oil on the mutton, boil it with strong fire, remove the floating foam, and burn it with strong fire for 50 minutes until the soup is thick and white.

(3) Take out the cooked mutton, air-cool, cut into thin slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put them in a human bowl, and sprinkle with diced cinnamon, coriander powder, green garlic sprout powder and monosodium glutamate respectively. Add spice water to the cooked soup before taking it out of the pot and stir it evenly, then put it into 60 bowls respectively, pour sesame oil on it, and cover the stove with charcoal (pay attention to filter out the broken powder in the soup with a bamboo colander when serving).

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, the fire is urgent. Only when sheep oil melts and collides with water can it be emulsified. If the temperature can't reach, water is water, oil is oil, and water is above oil.

2, mutton soup made of wind, the spoon hits a flower in the pot, squats down, and condenses a drop into oil on the table. 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.