I am from Luoyang, the most famous peony flower in Luoyang. But many people don't know that Luoyang is the city with the largest number of soups and soup houses in China. Beef soup, mutton soup, bean curd soup, meatball soup, chicken soup, donkey broth, beef offal soup, mutton offal soup, non-turning soup and so on.

It is not complicated to make mutton soup white and fragrant. Let me say it briefly. Think about it, you need real materials. According to the situation of opening a shop, I need to buy a large soup pot burning natural gas, which is generally about 1.5 to 2 meters in diameter. Basic operation

1 ~ 50 kg of leg bones and spine of lamb and 50 kg of mutton, soaked in clear water the night before.

2-20 Jin of sheep oil is chopped and set aside.

3- onion ginger each 10 kg, onion ginger mashed.

4- In the evening, add 1/3 water into the soup pot, add the sheep bones, boil over high fire, and skim off the blood foam. Add sheep oil, onion, ginger and mutton, and continue to cook until the mutton is cooked. Stick it with chopsticks until it can penetrate. Don't overcook it, or the meat will not cook well. Take it out, let it cool, put it in the refrigerator for a few hours, then take it out and cut it.

5- Continue to cook on high fire for about half an hour. The soup at this time is white and fragrant. Add water to the eighth floor of the soup pot. Continue to simmer and keep the soup rolling.

6- At this time, the bone marrow and nutrients in the soup have basically come out. The soup is thick and white, and the sheep oil is basically boiled and floats on the noodle soup. When scooping soup, bring some sheep oil and add seasonings such as chopped green onion, coriander, aniseed powder and salt.

A bowl of white and fragrant mutton soup is enough, accompanied by secret Chili oil and an oil steamed stuffed bun, especially if you drink a bowl in the winter morning and feel warm all over, it's called pep talk.