Seasoning: 2 kg of raw goat oil, 125 grams of Angelica dahurica, 50 grams of fruits, 150 grams of cinnamon, 50 grams of ginger, 25 grams of white onion, 100 grams of ginger, 50 grams of salt, 30 grams of dinggui noodles, cilantro, green garlic mustard 60 grams of each, 60 grams of sesame oil, 60 grams of monosodium glutamate, spice water 150 grams.
Production: 1, fresh lamb bone chopping weighing about 500 grams of block, leg bone with the back of the knife smashed, soak in water for 2 hours, into the 60 ℃ pot of warm water in high heat, repeatedly beat the foam after fishing with water rinse clean. 2, the pot into the water 25 kg, burned to 90 ℃, under the lamb bone pavement, put on the lamb yards Qi, high heat, skimming the blood froth, and then add 1000 grams of water, high heat, then skimmed! Bleeding foam, and then the sheep oil spread on the lamb, high-fire boil and remove the floating foam, high-fire 50 minutes until the soup thick white, meat to eight mature, into the Angelica dahurica, grass nuts, cinnamon, good ginger with cooking (about 20 minutes before the pot of sheep soup into the), and then under the patting of loose onion segments, ginger, salt, and at the same time, we must constantly turn the pot of lamb, so that it is uniformly cooked. 3, fish out of the boiled mutton put to dry, cut the length of 3 centimeters, width of 1.5 centimeters, thickness of 1.5 centimeters, the thickness of 1.5 cm, the thickness of 1.5 cm, the thickness of 1.5 cm, the thickness of 1.5 cm. 1.5 cm long, 1.5 cm wide, 1.5 mm thick slices, into a bowl, and were sprinkled with cinnamon noodles, cilantro, green garlic mustard, monosodium glutamate to be used. Add the spice water to the cooked soup before removing it from the pot and stir well, then put it into 60 bowls and drizzle it with sesame oil, and serve it with the charcoal-covered pancakes (note that the oil in the soup should be filtered out with a bamboo funnel when serving the soup).
Features: white color like milk, water and fat blend, fresh but not nasty, fragrant but not greasy.
Remarks: 1, clove noodles, cinnamon noodles according to the ratio of 2:1 made of cinnamon noodles. 2, spice water method: 25 grams of peppercorns, 25 grams of nutmeg, nutmeg 25 grams, 25 grams of nutmeg, 25 grams of sand nut, 25 grams of fennel, 25 grams of kelp, 25 grams of Chenpi wash and add boiled water 1 kg of bubbles for 2 hours out of the flavor can be.
The key to production: 1, burning in addition to the pot of mutton soup to keep boiling, there are two extremely critical: one is Angelica dahurica, cinnamon, cao pi, Chenpi, ginger and other spices should be used to have a strict ratio. More then the medicine out of the head, less then the fishy flavor is not removed; Secondly, the fire to make the sheep's oil melted and the water hit each other, to achieve the water and milk, in order to become milky. If the fire can not reach, the water is water, oil is oil, water and oil on. 2, where the simmering lamb soup, spoon in the pot to make a flower, down a scoop, a drop towards the desktop that is congealed into a block of oil. Mutton soup while hot to eat, "day" made of mutton soup is the best, because this time the green goat fat and tender, stewed mutton soup has a distinctive flavor. 3, the production of Shanxian Mutton Soup must be used in Shanxian production of green goat and Shanxian sweet wells with the water in order to simmer out of the pure flavor.