How to make mutton soup How to make mutton soup (1)

Ingredients

500 grams of mutton, 250 grams of ginger, 150 grams of angelica, 2 grams of pepper noodles, green onions 50g, 20g cooking wine, 3g salt.

Method

1. Wash the angelica and ginger with water and cut into large pieces;

2. Debone the mutton, remove the fascia, and boil it in boiling water. Remove the bloody water, take it out and let it cool, then cut it into strips 5 cm long, 2 cm wide and 1 cm thick;

3. Add an appropriate amount of water to the casserole and cut it into pieces. Put the mutton, angelica root, and ginger into the pot, bring to a boil over high heat,

beat off the foam, and simmer over a simmering fire for 1 hour until the mutton is cooked through.

Features

Sichuan cuisine, the mutton is roasted, the soup is fresh, and it has a good effect on deficiencies and colds after illness, and the yellow face can only be quenched

"Warming" Complementing the mutton soup”.

Ingredients: 500 grams of mutton, 250 grams of sheep tripe, 200 grams of sheep blood

Ingredients: 1200 grams of radish, 25 grams each of angelica root, dangshen and adenophora, 200 grams of pork oil grams, some green pepper sesame oil, and a spice bag

Method: 1. First remove the water and wash the mutton and sheep tripe. Put 200 grams of lard oil in the pot. When the oil melts, stir-fry the mutton and sheep tripe, then add fresh soup. When the soup boils, add angelica root, dangshen and adenophora and simmer over high heat. When the soup boils again, add the spice bag (which contains star anise, Sichuan peppercorns, dried sea pepper, ginger, green onions, etc.). 2. While the mutton soup is simmering, cut the green pepper into particles and put them in a small dish filled with sesame oil. The sesame oil covers the particles. One oil dish per person. 3. After the mutton has been stewed for 1 hour, add the radish and add an appropriate amount of salt. Then continue to stew until the mutton and sheep tripe are cooked, then add sheep blood and MSG, stir slightly and serve. Remove the oil dish and serve.

Features: The soup is delicious and the mutton is cooked through and melts in your mouth. It is a fresh meat dish that will leave you with endless aftertaste.

Introduction to how to make mutton soup, and introduction to nutritious delicacies in winter

Nourishment effect: Mutton soup is hot and can warm the stomach and keep out the cold, but drinking too much can easily lead to internal heat.

Features: Bright and milky white; beautiful soup quality, rich in nutrients; neither smelly nor fishy, ??and extremely delicious.

Preparation method: First wash the mutton and mutton skeleton, do some processing of the haggis, put the mutton and haggis in a pot and cook, you can add some green onions, ginger, etc. (it is not suitable to use too many ingredients to skew the flavor) , wait until the mutton and haggis are cooked, remove and cut into slices, set aside.

Put the lamb skeleton in the pot, fill it with water, then turn on the heat and simmer for about an hour, scoop out some impurities floating on it, and the soup will be relatively pure at this time. Put some green onion and ginger and continue to simmer. When the soup becomes milky white, it will be like milk. You must be willing to spend time making soup.

Put the chopped mutton and haggis in a bowl, add some green onions, coriander, garlic and other vegetables, add an appropriate amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. Now, a bowl of mutton soup

How to make mutton soup (2)

Mutton soup is made by mixing fresh mutton with mutton heart, liver, lungs, intestines, etc., cut into strips, and mixed with mutton. The bones are boiled together in water and then served with various condiments. It tastes delicious and delicious. The mutton is sweet, warm and non-toxic. It is good for replenishing qi, warming the middle and lower parts, tonifying the kidneys and strengthening yang, strengthening the muscles internally and protecting against wind and cold externally. The sheep bones also contain calcium phosphate, calcium carbonate, sodium, potassium, bone and bone. Collagen, neutral fat, phospholipids and other nutrients, drinking the whole soup can dispel wind and cold, greatly strengthen the body, and has the effects of calcium supplementation, aphrodisiac, kidney tonifying and essence replenishing.

Ingredients: 500 grams of mutton, 250 grams of sheep tripe, 200 grams of sheep blood

Ingredients: 1200 grams of radish, 25 grams each of angelica root, dangshen and adenophora, 200 grams of pork oil grams, some green pepper sesame oil, and a spice bag

Method: 1. First remove the water and wash the mutton and sheep tripe. Put 200 grams of lard oil in the pot. When the oil melts, add mutton and sheep tripe and stir-fry, then add fresh soup. When the soup boils, add angelica root, dangshen and adenophora and simmer over high heat. When the soup boils again, add the spice bag (which contains star anise, Sichuan peppercorns, dried sea pepper, ginger, green onions, etc.).

2. While the mutton soup is simmering, cut the green pepper into particles and put them in a small dish filled with sesame oil. The sesame oil covers the particles. One oil dish per person. 3. After the mutton has been stewed for 1 hour, add the radish and add an appropriate amount of salt. Then continue to stew until the mutton and sheep tripe are cooked, then add sheep blood and MSG, stir slightly and serve. Remove the oil dish and serve.

Features: The soup is delicious and the mutton is cooked through and melts in your mouth. It is a fresh meat dish that will leave you with endless aftertaste.