Mutton Wine

Onion Ginger

Pepper Dried Orange Peel

Hawthorn Salt

How to Make Mutton Soup

1. Soak the mutton in cool water for two hours, and then change the water once an hour apart

2. Wash the mutton in water and then cut it into pieces

3. Pour in enough water in a pot. Pour enough water into the pot, put the cut lamb pieces into the pot

4. When the pot boils on medium heat, skim off the foam and pour in the cooking wine

5. Then put in the peppercorns, green onions and ginger, dried tangerine peels and hawthorns

6. Cover the pot with a lid, and then turn the heat to slow simmering for 1-1.5 hours

7. Fish the tangerine peels and hawthorns out, and sprinkle in the right amount of table salt

8. Turn to medium heat and continue to stew 15-20 minutes after the fire can be eaten

Tips

★Soak to dank method: first soak in cold water for about 2 hours, every hour to change the water, so that the ammonia in the mutton plasma protein is fully leached out

★Tangerine Peel to dank method: in the pot put a few dry orange peel, boil for a period of time and then fish out, and then put a few dry orange peel to continue to cook. Cooking, can remove the stink

★ Peppercorns go stink method: in the mutton stewing process into some peppercorns, and then put onion, ginger can make the mutton without stink and more tender

★ Hawthorn to go stink method: in the stewing of mutton, can be put into a few hawthorns, in addition to the effect of stink is very good, and the mutton will also be cooked fast

★ Walnuts to go stink method: choose a few good quality walnuts, will be broken, and into the pot and lamb with cooking, can also go to the stink

★ radish to go to the stink method: the white radish poke a few holes, into the cold water and lamb with cooking, you can remove the stink

Ingredients

lamb 900 grams of ginger 300 grams

Astrazyl 9 grams of Angelica sinensis 9 grams

Water 1200 ml of wine 10 grams

Fusu Lamb Soup

1. Wash the mutton in water, cut into cubes and drain

2. Boil the mutton in boiling water for 5 minutes, then remove the blood foam

3. Remove the mutton from the water and put it into cold water to clean and drain

4. Peel the ginger and cut into slices

5. Add the ginger slices and cook for about 10 minutes

6. Pour the lamb and astragalus into the saucepan and simmer over medium-low heat

7. Add the angelica and simmer for 10 minutes

8. When the angelica is fragrant and the lamb is tender, add the rice wine and mix well to serve