500 grams of mutton, 250 grams of ginger, 150 grams of angelica, two grams of pepper, 50 grams of green onions, 20 grams of cooking wine, 3 grams of salt.

Practice

1, angelica, ginger washed with water, cut into large pieces;

2, mutton boneless, pick off the sinews, into the boiling water blanch to remove the blood, fished out and cooled, cut into 5 centimeters long, 2 centimeters wide,

1 centimeter thick strips;

3, casserole mixing into the right amount of water, cut mutton, angelica, ginger into the pot, the high-fire After boiling,

Beat away the floating foam, switch to braised fire stew for 1 hour, mutton cooked through that is to become.

Other:

"Warm tonic whole sheep soup".

Main ingredients: 500 grams of mutton, 250 grams of lamb belly, 200 grams of lamb blood

Applications: 1200 grams of radish, Angelica sinensis, Codonopsis pilosula, Salvia miltiorrhiza 25 grams of lard 200 grams of green pepper and sesame oil, a number of spice pack

Practice: 1, first of all, the lamb, lamb belly in addition to the water to wash clean. Put 200 grams of lard in the pot, until the oil burned, the mutton, lamb belly into the stir-fry, and then add fresh soup. To be soup boiling, put angelica, ginseng, ginseng stew with high heat. When the soup boils again, put in the spice bag (which has star anise, peppercorns, dried sea peppercorns, ginger, scallions and a number of other things). 2, during the stewing of the lamb soup, cut the green pepper into granules, put them into a small dish with sesame oil, and the sesame oil drowned over the granules. One oil dish per person. 3, when the lamb stew to 1 hour, put the radish, and add the appropriate amount of salt. Then continue to stew, until the mutton, lamb belly cooked, and then put sheep blood, monosodium glutamate, a little stirring can be served, take out the oil dish can be eaten.

Features: soup flavorful, mutton cooked through the mouth can be melted, is a refreshing meat dish that will make you savor.

Lamb soup practice introduction, winter nourishing food introduction

Nourishing effect: lamb soup is hot, can warm the stomach and cold, but drink too much easy to fire.

Features: bright color, milky white; beautiful soup, rich in nutrients; not stinky, not fishy, the taste is delicious.

Method: first of all, the mutton, sheep skeleton wash, haggis do something to deal with, the mutton, haggis put a pot to cook, you can put some onions and ginger, etc., (should not amplify the material, skewer), such as mutton, haggis cooked, fish out and cut into slices, standby.

Put the sheep skeleton in the pot, filled with water, well, open fire, simmer it, simmer for an hour or so, to float on top of some of the impurities scooped out, this time the soup is relatively pure, put some onion and ginger, and continue to simmer it, when the simmering soup into a milky white color, like milk, it can be. The first thing you need to do is to spend some time on the soup.

The cut lamb, mutton in a bowl, put green onions, parsley, garlic and other vegetables, add the right amount of salt, the simmering lamb soup while hot into the bowl.

Northwest lamb soup

Raw materials: lamb hind leg meat, lamb blood tofu, white tofu, vegetables, fans, sheep bone, red dates, wolfberry.

Making process: sheep bone cooking 7 to 8 hours, sheep hind leg meat into the cook together, when the soup is thick white, fish out the mutton, cut into thin slices. Then the sheep blood tofu, white tofu, fans, greens, respectively, over water, pad in the bottom of the casserole, yard cut slices of lamb, pouring thick soup, seasoned with salt, monosodium glutamate, at the same time put goji berries, jujubes, put on the alcohol stove on the fire boil can be eaten.

Shanxian mutton soup

In the meat, cooking, ingredients, processing, utensils and other aspects are very careful.

The meat used in Shanxian southeast of the Dasha River on both sides of the "Whack Capricorn", "Meng Yang" and other green goat meat.

Boiling method:

First 50 pounds of water added to the pot, to be burned into the pot of 30 pounds of fresh meat, haggis and skeleton of a pair, with a large fire (wood fire is good), top bleeding foam, then the spices in the pot, plus onions, ginger half a catty and the right amount of each, and then simmer for 40 minutes that is. Spices are mainly angelica dahurica, cinnamon, fruits, peel, almonds, etc., according to a proportion of the right amount of pot, more than the medicine out of the head, less than the fishy in addition to the net. When consumed, take the soup pot of cooked lamb and mutton and mutton chopped into a bowl, and then sheng on the lamb soup, plus garlic mustard, spicy oil can be.