Main ingredients: 750 grams of lamb brisket white radish a parsley salt, chicken essence, cooking wine, green onions, ginger, pepper

Practice 1, the lamb brisket washed, cut into coarse silk, white radish washed and cut into julienne;

2, sit in a pot on fire into the bottom of the oil, into the ginger slices stir-fried flavor and poured into the boiling water, add salt, chicken essence, cooking wine, pepper, seasoning, water, water, water, water, water, water, water, water. After boiling first into the mutton cooked, and then into the white radish, turn the heat to cook until the radish breaks raw, sprinkled with shredded green onions and coriander leaves can be out of the pot.

Chestnut Mutton Soup

Ingredients 250 grams of mutton, 100 grams of chestnut meat, mutton broth, wet starch, salt, ginger juice, yellow wine, white pepper, ginger, scallions, each appropriate amount.

Practice 1, mutton washed, cut into 1 cm square small dices, plus fine salt, yellow wine, ginger juice mix well marinated.

2, chestnut meat boiled to four mature, cut into small dice.

3, the pot put mutton soup, ginger, scallion, yellow wine, add mutton diced, chestnut diced, boil and then change to medium heat stew until the mutton is cooked, seasoned with salt, pepper, thickened with wet starch is complete.

Single County lamb soup

Materials single county boning green goat meat 15 kg, 12.5 kg of fresh goat bones, fruit wood charcoal covered stove burner (per portion) 500 grams. Seasonings 2 kg of raw goat oil, 125 grams of Angelica dahurica, 50 grams of grass nuts, 150 grams of cinnamon, 50 grams of ginger, 25 grams of net white onion, 100 grams of ginger, 50 grams of salt, 30 grams of dinggui noodles, coriander, green garlic mustard 60 grams of each, 60 grams of sesame oil, 60 grams of monosodium glutamate, spices 150 grams of water.

Practice 1, fresh sheep bone chopping weighing about 500 grams of block, leg bone with the back of the knife smashed, soaked in water for 2 hours, into the 60 ℃ of warm water in a pot of high-flame boiling, repeatedly beat the foam and then fished out with clean water rinse clean.

2, the pot into the water 25 kg, burned to 90 ℃ under the lamb bones to the bottom, on the lamb yards of Qi, high-fire boil, skimming the blood foam, and then add 1000 grams of water high-fire boil, and then skimming the blood foam, and then lay the sheep's oil in the mutton, high-fire boil and remove the floating foam, high-fire burn 50 minutes to the soup is thick and white, the meat to the eight ripe, into the Angelica dahurica, grass berries, Gui Pi, ginger with the cooking (about 20 minutes before the sheep soup into the pot) (about 20 minutes before the pot of sheep soup into), and then under the pat loose onion, ginger, salt, at the same time to constantly turn the pot of mutton, so that it is evenly cooked.

3, fish out the cooked lamb put dry, cut 3 cm long, 1.5 cm wide, 1.5 mm thick slices, into a bowl, and were sprinkled with cinnamon noodles, cilantro, green garlic mustard end, monosodium glutamate to be used. Cooked soup in the pot before adding spice water and stir well, and then were loaded into 60 bowls drizzled with sesame oil, with fruit wood charcoal covered with burner on the table (note that in the soup should be used to use a bamboo funnel to filter out the broken oil in the soup).

Tips: Characteristics

White color like milk, water and fat blend, fresh but not nasty, fragrant but not greasy.

Hungarian lamb soup

Materials 370 grams of lamb, 75 grams of onions, potatoes, lentils 250 grams each, minced garlic, allspice, a little flour Seasoning 75 grams of lard, 50 grams of cream, fennel, paprika, flour, a little salt

Practice 1, lamb washed and cut into small pieces; onion washed and shredded, sautéed with lard until light brown, add lamb, minced garlic, chili powder, sesame leaves, fennel with stir-fry, stir-fry aroma, add water with high heat to boil, turn the fire to cook until the meat is cooked and soft.

2, potatoes washed and diced, lentils washed and cut into strips, respectively, boiled, water control and added to the soup.

3, flour with the right amount of water into a batter and boil, add cream and stir well, add to the soup.

4. Bring the soup back to a boil over high heat and season with salt before serving. Serve with some chili powder on top.

Clean stewed mutton soup

Raw materials: lamb with bones

Ingredients: green onion, ginger, coriander, anise, salt, vinegar

Practice 1: the bones of lamb with bones cleaned, bones and meat separately

2: green onion cut green onion, ginger slices, another piece of green onion cut green onion minced parsley chopped

3: the pot filled with water, under the cut lamb bones boiled half an hour later Skim off the foam

4: then pour in lamb, star anise, scallion, ginger, boil after skimming add salt to taste

drink when sprinkled with chopped finely chopped green onions, cilantro, vinegar can