Practice of fish and mutton fresh mutton soup pot

1, a leg of lamb (this is the fat mutton I brought back from Aba Prefecture last time, and I have been reluctant to eat it because it is frozen in the refrigerator. This is the front leg)

Steps of mutton fresh mutton soup 1

2. Cut it in the middle, then put it in a pot with cold water and boil it over high fire (add more water to the pot where mutton is stewed).

No.2 mutton fresh mutton soup

3. Knock off the foam before the soup boils (note: the foam must be removed at this time, and if the foam will be integrated into the soup after the water is completely boiled, then your soup is not perfect)

Mutton fresh mutton soup No.3 step

4. Take out the cooked mutton after cooking for one hour (don't cook for too long, too soft meat will not taste good).

No.4 bu mutton fresh mutton soup

5. Cooked mutton is naturally cooled after being fished out.

Step 5 mutton fresh mutton soup

6. boneless leg of lamb after air cooling (mutton soup shops outside are usually boneless raw meat, but not everyone knows how to cook cattle, so I will introduce cooked meat here, which is quite simple. After removing the meat, put the sheep bones into the soup and continue to stew)

No.6 bu mutton fresh mutton soup

7. Slice the mutton and put it on a plate for later use.

No.7 bu mutton fresh mutton soup

8. Put lard in the wok (I don't like sheep oil commonly used in mutton soup shops outside, because it tastes too strong)