Spices are mainly Angelica dahurica, cinnamon, grass berries, tangerine peel, almonds and so on, to be in a proportion.

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1, cook lamb soup put what seasoning?

1, the first 50 pounds of water added to the pot, until the pot burns put into the fresh meat 30 pounds, mutton and bones of a pair, with a large fire (to wood fire is good), top bleeding foam, and then will be under the pot of spices.

2, at the same time plus onions, ginger half a catty and the right amount, and then simmer for 40 minutes that is. Spices are mainly dahurica, cinnamon, fruits, Chenpi, almonds, etc., according to a proportion of the right amount of pot, more than the medicinal flavor out of the head, less than the fishy in addition to the net. When consumed, take the pot of cooked lamb and mutton and mutton chopped into a bowl, and then the sheep soup, plus garlic cloves, spicy oil can be.

Two, mutton soup

1, mutton soup Chinese traditional classic food, in all parts of the country have different characteristics of the local famous food. Mainly sheep bones together into a pot of soup, and then cut into the weight of fresh lamb and cleaned mutton together into the soup pot to cook. Cooked and drained, and then cut into thin slices into boiling water blanch, and then poured into the soup bowl, rushed into the hot snow-white sweet sheep soup water, sprinkled with green onions, a bowl of steaming, fragrant lamb soup is made. With a by chili oil, pepper, salt, monosodium glutamate and other seasoning into mutton soup. Mutton soup in the mouth, the flavor into your whole body.

2, mixed cut, a local snack for Shanxi. According to legend, Shanxi people eat mixed cuts began in the Yuan Dynasty, mixed cuts or Kublai's mother gave. Yuan Shizu Kublai from Jin into the Central Plains, passing through Quwo County, his mother Zhuang Sheng Empress contracted a disease, Quwo famous doctor Xu Guozhen for its diagnosis and treatment of recovery, become Kublai's mother's favorite imperial physician. Xu's mother, Han, was a good cook and served Empress Zhuang Sheng with her son. Han saw the Mongols eat mutton, discarded the water is a pity, will be back to wash the water, boiled, with onions, chili to eat, the taste is very beautiful. The Empress Dowager tasted, praised more than, that gave the name "haggis cut". Since then, it has gradually spread and become a folkloric snack.