Jianyang mutton soup is a local delicacy in Jianyang, Sichuan! Basically, there are Jianyang mutton shops in most areas of Chongqing, Sichuan, but due to the quality of mutton, the tastes of these shops are also very different!

authentic Jianyang mutton needs the leg meat of big-eared goat. This kind of meat tastes tender, and the processed mutton is fragrant but not fishy, especially when you eat a bowl of Jianyang mutton soup in winter, your whole body is warm!

Let's talk about the method of Jianyang mutton soup!

material preparation:

main ingredient: one leg of lamb.

Accessories: old ginger, green onion, garlic sprout, dried tangerine peel and a little Amomum villosum

Seasoning: sheep oil, salt, monosodium glutamate, fennel powder and pepper.

production steps:

1: buy back the leg of lamb and separate the flesh and blood! You can ask the master to help you pick out the bones when you buy meat. The bone is broken.

2: soak bones and meat in water to remove blood.

3: Cook in cold water and blanch. After that, it is cold.

4: put ginger, dried tangerine peel, Amomum villosum, mutton and sheep bones into the pot in turn, and pour more boiling water. The fire boiled.

5: Cook over high fire. When the mutton is about 8% ripe, take out the meat pieces and continue to cook the bones over high fire for about 8-12 hours! Cook until the soup is thick and white.

6: Slice the cooked mutton, slice the ginger, and cut the green onion into horse ears.

7: put sheep oil in the pot, heat it to about 5%, stir-fry ginger and onion, stir-fry mutton for about 3 minutes, and then add fennel powder. Then add the boiled mutton soup and cook for about 3-5 minutes. Fire can quickly boil the soup white.

8: add salt, monosodium glutamate and pepper, put them into a bowl, and sprinkle garlic sprouts on the bowl. You can add coriander or chopped green onion according to your personal preference. What if the soup is not white?

1: Normal boiled mutton bone soup is not easy to boil white. You can buy a crucian carp, fry it until both sides are golden, wrap it in gauze, and put it in the soup to boil together.

2: it is not recommended for families to cook mutton offal in mutton soup, because the mutton offal has a strong odor! It is easy to bring odor into the soup. If you want to eat mutton offal, it is suggested to start another pot, blanch it, add ginger and onion cooking wine, dried Chili festival and pepper granules, and stew together.

Four main points of making Jianyang mutton soup!

1: the mutton soup is boiled for a long time, at least 1 hours!

2: choose the leg meat of big-eared goats, and try to choose goats about 1 year old.

3: stir-fry mutton! Be careful to stir-fry incense!

4: separate the bones from the meat! It's easier to taste when cooked separately! Especially mutton offal, it is not recommended to cook it in mutton soup!