It’s the dog days of summer recently, and it’s good to drink some sheep soup to make you sweat. Next, Yizhou Jun will contribute a wave of “ancestral sheep soup secrets”.
Mutton is quite versatile, and there are many types of mutton soup that can be made. Let’s start with the basic radish and mutton soup. When making radish and mutton soup, Yi Zhoujun likes to use mutton belly, which is the meat under the belly of the sheep. This part of the meat is very suitable for stew. In addition to meat and white radish, you also need to prepare onions, ginger, coriander, and condiments such as salt, monosodium glutamate, cooking wine, and pepper.
Cut the lamb belly into thick shreds or small pieces, slice the white radish and set aside. First heat the pan, add oil and stir-fry the shredded ginger. After the aroma is released, you can pour boiling water. Then add the above-mentioned condiments such as MSG, cooking wine, etc. Beginners are advised to take a small spoon to taste at any time.
When Yi Zhoujun makes mutton soup, he always adds salt at the end, which can preserve the delicious taste of the mutton soup. In addition, I would like to remind you that no matter what part of the sheep it is, it must be soaked in blood in advance, so that the finished product will be stewed It's fresh and not fishy.
After the seasonings are put in, wait for the water to boil for a while before adding the lamb belly. When it is cooked, add the radish and cook over low heat until cooked through. Sprinkle green onion leaves and coriander before serving.
Mutton has many benefits for women, especially in terms of replenishing qi and blood, so making a pot of mutton and red date soup is also excellent. Lamb belly is also the main ingredient, and the ingredients include red dates, wolfberries, green onions, ginger and coriander. The steps for making red date and mutton soup are similar to the previous ones, except that at first, Yi Zhoujun will not stir-fry the shredded ginger with oil. Instead, he will blanch the mutton and shredded ginger together, then drain them, so that there will be less grease. Red dates and wolfberry are more suitable.
After blanching, add the ingredients first and then stew the mutton. Because red dates are more resistant to stewing than radish, you can add the red dates after the mutton is cooked for a while, then add the wolfberries, and finally add the green onions and other ingredients.
By the way, many fat friends are afraid that mutton has a strong smell, so it is particularly important to blanch it in advance. In addition, bay leaves and fennel are powerful tools for removing the smell. Adding these spices when stewing is absolutely awesome. .
Steps for making mutton soup:
1. Wash the fresh mutton rack and large pieces of mutton with clean water. Squeeze the mutton during cleaning to remove the blood. Blanch for another 2-3 minutes. Remove the foam during the process, then take out the mutton and mutton rack, then take them out and wash them with warm water;
2. Add an appropriate amount of water to the soup pot to cover the mutton rack. Add the mutton and the mutton rack and blanch the mutton, add 2 green onions, 4-6 pieces of ginger and the ingredients package (3 cloves, 3-5 peppercorns, 1 piece of Angelica dahurica, 2 pieces of bay leaves, 1 small piece of cinnamon, 4 pieces of aniseed, 5 small strips of tangerine peel, 1 piece of cinnamon, 7-9 pieces of cumin), it is not easy to add too much spices. (You can add white radish and a little celery leaves to remove the mutton smell) After the fire is boiled, turn to medium heat and cook for 2 hours. Remove the mutton and other ingredients. Leave only the lamb rack in the soup pot and cook for about 3 hours. The soup will be thicker and whiter;
3. When drinking, add three minced meats (onions, ginger, coriander) into the bowl, slice the mutton, add the boiling mutton soup and add a little salt , pepper, sesame oil and MSG.
Note: When making haggis soup, you need to add a little cooking wine. You can add an appropriate amount of spices to the ingredients package and add an extra licorice. Be sure to clean the haggis when handling it. You can wash it repeatedly with salt and vinegar and blanch it. Time must be short and action must be quick.
One of the four major mutton soups in China is Sichuan’s Jianyang mutton soup. In fact, in Sichuan, besides Jianyang mutton soup, mutton soup is also famous in Longchang, Weiyuan, Huangjia and other places in Sichuan. Taking Longchang County of Neijiang City as an example, mutton soup is sold here all year round. Mutton soup and all kinds of mutton delicacies are available. Even in the dog days of summer, the famous shop is still doing a prosperous business.
I have sold mutton soup in specialty stores and supermarkets for several years. Here are two ways to make mutton soup.
1. How to make mutton soup with fresh mutton.
The fresh mutton sold in the market is roughly divided into three parts: front legs, hind legs, and lamb chops. No matter which part you choose to make the mutton soup, try to choose fresh ones that are large and small. Moderate, mutton has a lighter mutton smell.
After buying fresh mutton, you can ask the mutton seller to chop it into appropriate-sized mutton pieces for you, so you don’t have to go home and chop it yourself.
Before stewing mutton, soak the mutton pieces in water and bleach them until the surface of the meat turns white. This can remove most of the mutton smell.
It is best to stew mutton in cold water. Put 6 to 7 pounds of water for one pound of mutton (it needs to be simmered for about 2 hours before the mutton becomes soft). No spices are needed, just an appropriate amount of old ginger slices. Green onion segments and Sichuan peppercorns (about 25 grams each of mutton, ginger and green onion per kilogram of mutton, and about 2 grams of Sichuan peppercorns, it is best to wash and wrap them in gauze).
To stew the mutton soup, first bring it to a boil over high heat, then reduce the heat to a low boil, remove the floating residue, and continue to stew over low heat until the mutton is rake soft. Do not cover the stew when the mutton is rake soft. , can be stewed with an appropriate amount of white radish (to increase freshness and remove fishy smell). The stewed mutton soup does not need to add salt, chicken essence, MSG, etc. The original soup has the best flavor (you can also add a little salt and white pepper to enhance the flavor).
When eating this kind of mutton soup, dipping sauces are essential, such as dried chili sauce, watercress dish, fresh pepper dish, red oil dish, etc. You need to choose according to personal preference.
2. How to fry mutton soup
In addition to fresh mutton, you can also make your own or buy cooked mutton soup to make mutton soup.
The available haggis (subject to those found in the market) include sheep head, sheep intestines, sheep tripe, sheep heart, sheep lungs, sheep liver, blood nourishing, lamb chops, etc. According to personal preference, when buying haggis, you need to buy some suet (preferably refined by the haggis seller) to prepare the fried mutton soup.
For the fried mutton soup, you can buy the mutton bones and boil them yourself, or you can ask the stall owner who sells haggis to give them to you. Generally, the soup is given to you when selling haggis, but the quality of the soup varies from store to store. If you are not worried, it is better to endure it on your own.
Take 500 grams of mutton offal as an example. Heat a clean pot, add 75 grams of refined mutton oil and heat until 50% hot. Add ginger slices, diced green onions, and peppercorns (15 grams each of ginger and green onion, 2 grams of Sichuan peppercorns) and saute until fragrant, add mutton offal into the pot and stir-fry until fragrant, add 1000-1500 grams of mutton soup, bring to a boil over high heat, then reduce to low heat, remove the floating powder, add an appropriate amount of salt, 2 grams of white pepper, and cumin 3 grams of powder, appropriate amount of chicken powder, MSG to adjust the flavor, then take it out of the pot and put it into a basin.
When eating, you can eat the haggis first, then light the fire and cook the side dishes (the side dishes are the same as ordinary soup pots) and eat them together. The dipping sauce used is the same as the aforementioned fresh mutton soup.
Add seasonings
At home, I add ginger, green onions and carrots and stew them vigorously. The taste is always good and there is never any smell
Fresh mutton with bones chopped into pieces , wash it and put it directly into the pot. After the pot is boiled, remove the foam, add salt and cook until the mutton is crispy and falls off the bone. Finally, add salt to taste! Only put mutton and salt in the whole process!
I have talked with a master chef who sells mutton soup before. Good mutton soup is made freshly. Just skim the foam. Salt and seasoning are the key points. The mutton soup is boiled until it is milky white.
Basically, the first wave of mutton soup is the best, because the second wave of soup is not so fresh. Authentic mutton soup does not have lungs, but contains mutton. Some people say that it tastes better with some lungs. Of course, it is cheaper to add lungs.
Make your own mutton soup, which is made from sheep and scorpion bones, add some mutton, or just buy two mutton chops. The soup will be very thick. Add some coriander, white pepper, and some people like to add chili pepper. Mutton soup is a warming tonic for the human body and is suitable for most people. It is especially suitable for people who are infirm, and mutton is relatively soft, unlike those who have bad teeth like beef or whose beef is not very good and will not be able to bite.
Add some fresh cabbage yourself to clear away heat and detoxify, and break some steamed buns. It's mutton steamed buns. It tastes good too.