Lamb (fat and lean) 15,000g.

Seasoning: ginger 250g cinnamon 50g cinnamon bark 50g cloves 40g strawberries 100g red currant 10g salt 40g sesame oil 25g cooking wine 50g each.

Making Methods Editor

1. Take a small pot, add a small amount of water, put the red currant rice into a small pot, with a small fire, until the red currant rice dissolved, turn off the fire and let it cool;

2. Chop the mutton into cubes, scrape it clean, and drain it;

3. Boil the water of red currant and rub it on the meat;

4. (to not over the meat as appropriate), refined salt, cooking wine, ginger (pat loose), spices (grass berries, cinnamon, cinnamon, peppercorns, cloves wrapped in a cloth), with a strong fire after boiling to a small fire simmering;

5. To be rotten meat, fishing, draining the water, draw off the bones, in the skin of the meat smeared with sesame oil, drying;

6. Cooled, change the knife on the plate, can be on the table. After boiling over high heat, it should be simmered over low heat so as not to cook the meat apart.

Main ingredient: lamb (lean) 500 grams

Auxiliary ingredients: 200 grams of white radish

Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of peppercorns, 15 grams of salt, 2 grams of monosodium glutamate (MSG)

Steps:

1, mutton rinsed repeatedly bleached out of the blood water, blanched in boiling water and then cleaned;

2, radish changed into small a word strip;

3, the mutton repeatedly bleached out of the blood water, blanching in boiling water, then cleaned;

2, radish changed into a small one character strips;

3, the mutton into the cleaned pot mixed with water, the pot set on high heat to boil;

4, beat the foam, put ginger, cooking wine, pepper, moved to a small fire stewed to seven mature;

5, the meat into the word in the strip, and then into the pot, and at the same time, put the radish stewed until the meat is soft;

6, beat the ginger, pepper, salt and monosodium glutamate to the pot, loaded into the container.

Method 2

Main ingredient: 1500g of lamb with bones

Accessories: green onion, ginger, salt, vinegar, 1 coriander, anise 2

Steps:

1, will be soaked in a little bit of lamb with bones;

2, remove the blood water and wash, will be the bones of lamb with bones with the meat separate;

3, green onion cut long section, ginger sliced;

3, green onion cut long section, ginger sliced;

3, green onion cut long section, ginger sliced.

3, cut the long section of green onion, ginger slices;

4, chopped green onion, coriander minced;

5, pot of water, cut the sheep bones to cook for half an hour;

6, skimmed foam;

7, pour into the lamb;

8, put anise, green onion, ginger slices;

9, boiled skimming salt to taste, drink sprinkled with chopped green onions, cilantro minced, Vinegar can be.

Tips: Mutton with cold water to soak for a while, every once in a while to change the water, can effectively remove the stink.

Making Tips Editor

1, the blood of mutton should be bleached, stewing can not be used with high heat, otherwise the soup color is poor;

2, the water should be mixed with enough at one time, in the middle of the water can not be added;

3, the radish can not be put in too early, otherwise the soup flavor is poor. 1. mutton soak for 20 minutes to remove the blood after washing, wash the radish washed, use a toothpick to poke some holes, cut the knife block standby!

2. In the pot add poked holes in the radish pieces, lamb and not more than the lamb of cold water, high heat to boil and then boil for 5 minutes, lamb fishing with warm water to wash

3. Another pot, add enough warm water, add lamb and two slices of ginger, high heat to boil and skimmed froth

4. Fish off the ginger to add two tablespoons of cooking wine, a piece of fragrant leaves, boil and then turn to simmer for 90 minutes (until tender and soft). The lamb will be cooked for about 90 minutes (until the lamb is soft and falling off the bone)

5. Add the radish slices and boil them before drinking the soup, sprinkle salt to taste and you are ready to go