Prepare the materials

Ingredients: one lamb and one white radish.

Accessories: 4g of salt, 2g of chicken essence monosodium glutamate, 2g of pepper, a handful of garlic, appropriate amount of ginger and onion, 20g of cooking wine.

-Steps to clear mutton soup-

1. First clean the mutton and cut it into fist-sized pieces (don't cut it too small, because the mutton will shrink when cooked later), and then cut the white radish into hob pieces, preferably with two thumbs.

2. Add water to the pot, add raw ginger onion, cooking wine and mutton, and take out after blanching for one minute (the blanching time is a little longer, if you see more dirty things on the surface, you can put some salt and white vinegar, so that the mutton will be cleaner out of the pot).

3. Next, prepare a stainless steel barrel, put in mutton, ginger and onion and clear water (more water is needed, because you should try not to add water twice in the future cooking), cover it and cook it for one and a half hours on low heat (you can open the cover several times in the middle and poke it gently with chopsticks, which means it is cooked).

4. Take a bath on the cooked mutton, then tear it into strips by hand (a little evenly, so it will make people have an appetite when serving, and this step may take some patience, so don't hurry), and then pour the mutton soup into the pot (not too much, just enough to fill the prepared container).

5. Finally, add white radish (whatever accessories you like to eat, you can put it in at this time), cook for two minutes on low heat, then add mutton and start to adjust the mouth, add salt, chicken essence monosodium glutamate, pepper and so on. Stir well, pan and plate, sprinkle garlic flowers prepared in advance on the surface, and you're done.

-Clear mutton soup, you ask me and I answer-

Q: Are there any requirements for the selection of clear soup mutton?

A: There must be requirements. The biggest difference between this dish and braised mutton is that this clear soup mutton has no bones, and it is all lean meat, without a trace of fat, and even the skin of mutton is very small, so the selection of materials should be relatively strict.

Q: If you don't like garlic, can you skip it?

A: Many people may underestimate the role of garlic flowers. In fact, garlic flower plays a very important role in mutton broth. If some people don't like it, they can not throw it away, but they should also use strong ingredients instead, such as coriander foam and chopped green onion.

Q: Why does mutton shrink when cooked? Did you buy a fake one?

Answer: it's not that you bought fake mutton, but that the mutton itself contains water and will shrink after cooking. Generally, a catty of mutton will be about eight taels after it is cooked. If it is specially processed, it may only be five or six taels, so snacks should also be served in the selection of materials.

-Clear soup mutton summary-

Summary 1. The so-called broth spicy mutton is not simply spicy, but spicy to the throat. After drinking mutton soup, you will know that you will sweat when you take a bite at the tip of your nose, and your energy will be improved many times in an instant, which makes people feel particularly comfortable.

Summary 2. After the broth mutton is cooked, you must not cut it with a knife, but tear it by hand. Maybe this dish is about the soul. Cutting with a knife will never smell, and the soup will be easier to blend into the mutton when it is cooked later.

Summary 3. Boiled mutton, whether cooked in the early stage or processed in the later stage, should not be seasoned, as long as it is seasoned when it is about to be cooked, because if the mouth is adjusted too early, the mutton will not taste fresh, and at the same time, salt will lock some water in the mutton and it will taste more fishy.