Jianyang mutton soup is a local delicacy in Jianyang, Sichuan! Basically, there are Jianyang mutton restaurants in most areas of Sichuan and Chongqing. However, due to the quality of the mutton, the tastes in these stores are also very different!
Authentic Jianyang mutton requires the leg meat of big-eared goats. This kind of meat tastes tender and the processed mutton is fragrant but not fishy. Especially in winter, eating a bowl of Jianyang mutton soup will make your whole body feel delicious. It’s warm from top to bottom!
Let’s talk about how to make Jianyang mutton soup!
Material preparation:
Main ingredients: One leg of lamb.
Accessories: ginger, green onions, garlic sprouts, tangerine peel, a little amomum villosum
Seasoning: mutton fat, salt, monosodium glutamate, fennel powder, pepper.
Production steps:
1: Separate the bones and flesh of the purchased lamb legs! You can ask the chef to help you pick out the bones when you buy meat. Bones smashed.
2: Soak the bones and meat in water to remove the blood.
3: Pour cold water into the pot and blanch. Then cool down.
4: Put ginger, tangerine peel, amomum villosum, mutton and mutton bones into the pot in order, and pour more boiling water. The fire comes to a boil.
5: Boil over high heat. Remove the meat pieces when the mutton is about 8 years old, and continue to cook over high heat for about 8-12 hours! Simmer until the soup is thick and white.
6: Slice the cooked mutton, slice the ginger, and cut the green onions into horse ear shapes.
7: Put mutton oil in the pot, heat it to about 50% heat, add ginger and green onion and stir-fry, then add mutton and stir-fry for about 3 minutes, then add fennel powder. Then add the boiled mutton soup and simmer over high heat for about 3-5 minutes. High heat can quickly boil the soup.
8: Add salt, monosodium glutamate, and pepper, put the pot into a bowl, and sprinkle garlic sprouts on the bowl. You can add coriander or chopped green onion according to your personal preference
What should I do if the soup is not white?
1: Normally cooked lamb bone soup is not easy to boil. You can buy a crucian carp, fry it until both sides are golden, wrap it with gauze, and put it into the soup to cook together.
2: It is not recommended for families to cook haggis in mutton soup. The smell of haggis is very strong! It is easy to bring odor into the soup. If you want to eat haggis, it is recommended to cook it in a separate pot, blanch it, add ginger, green onion, cooking wine, dried chili knots, and peppercorns, and stew together.
Four key points for making Jianyang mutton soup!
1: Boil the mutton soup over high heat for a long time, at least 10 hours!
2: Choose big-eared goat leg meat, try to choose goats about 1 year old.
3: Stir-fried mutton! Be sure to stir fry until fragrant!
4: Bones and meat should be separated! It is easier to release the flavor if you cook it separately! Especially haggis, it is not recommended to cook it in mutton soup!