500 grams of lamb. 5 grams of pepper, 5 grams of cinnamon, 5 grams of peel, 50 grams of coriander, 5 grams of grasshopper, 10 grams of ginger, 5 grams of Angelica dahurica, 10 grams of green onion 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce, 25 grams of sesame oil.

Method

Wash and cut the mutton into long 10 cm, 3.3 cm wide, 3.3 cm thick block, mutton bone smashed laying on the bottom of the pot, above the mutton, add water to more than the meat, high-flame boiling, skimming blood, decanting the soup is not used. Add water, boil with high heat, skim off the foam. Add the right amount of water, boil and then skim the foam, then put the mutton oil into a few moments to cook, and then skim the foam once. Peppercorns, cinnamon, Chenpi, grass nuts, good ginger, white mango, etc. with gauze wrapped up into a spice packet, together with ginger, scallion, fine salt into the pot, continue to cook with high fire until the lamb is eight mature, add red oil. Pepper water, cook for about two hours or so that is. At this time, the soup pot should always keep boiling, fish out the cooked mutton, top wire cut into thin slices, put into a bowl, sprinkled with parsley that is into the broth. Chili oil, scallions can be installed flavor plate, lotus leaf cake in a large plate, and with the lamb soup on the table. When eating, put a little chili oil, lotus leaf cake sandwiched with scallion, can be eaten with mutton soup.

Features

The ingredients are well thought out, finely crafted, richly flavored, creamy soup, not fishy, not stinky, mellow and not greasy, delicious flavor, and has a deficiency of yang, warm and warm down.