As a traditional food in China, mutton soup has many genres and different practices in different regions, but from the origin, it basically has the advantages of local ingredients, thus having a basis for bringing out delicious food, such as Qingshan sheep in Shan county and big-eared sheep in Jianyang.

if we don't talk about those schools, just from the basic methods of mutton soup, the general processes are to remove impurities, smell, flavor, taste and so on.

after several procedures, a bowl of fragrant mutton soup is in hand, which is enough for people to enjoy themselves. However, many snack bars, such as mutton soup restaurant, mutton soup noodle restaurant and noodle restaurant, which are mainly made of mutton soup, have spread all over the country, and there are several restaurants that people talk about in almost every city, which are prosperous all the year round.

when it comes to the practice of mutton soup, it is not uniform according to the tastes of different places. In fact, if the ingredients are good, the original fragrant mutton soup can be prepared by using some basic accessories such as onion, ginger and garlic.

However, at this stage, good ingredients are hard to find after all, so it is almost a luxury to pursue the original flavor wholeheartedly. For feed ingredients in the market, it is necessary to find a way to balance the weak fragrance and the strong odor, which has led to many seasoning uses and methods.

When we talk about mutton soup today, we must start from the public's point of view. After all, for many ordinary people, they are faced with the ingredients in the market, so it is a necessary prerequisite to remove the differences and enhance the fragrance.

The three tips I mentioned are all in the process. Today, we don't mainly discuss the spice package. I just share the three spice ratios I have at hand for my friends' reference. These are also the spice ratios of several well-known mutton soup, with different styles. You can choose according to your own preferences, with about 5 kg of ingredients as a reference.

First, 9 grams of Alpinia officinarum, 6 grams of dried tangerine peel, 4 grams of cinnamon, 3 grams of Amomum tsaoko (seeded) and 5 grams of Angelica dahurica

Second, 12 grams of white pepper, 6 grams of dried tangerine peel, 9 grams of fennel, 2 grams of cinnamon, two cloves, 2 grams of kaempferia kaempferia, 4 pieces of fragrant leaves and 3 pieces of Amomum cardamom;

thirdly: 12g cumin, 7g pepper, 6g dried tangerine peel, 6g cumin, 5g angelica dahurica, 3g cardamom, 3g fragrant sand and 8g white pepper.

You can choose three different styles of spice packages according to your needs.

Let's talk about three tips for stewing mutton soup:

1. To remove the smell of mutton, walnuts should be used according to the approximate ratio of two ingredients per 5 kg, and a few holes should be punched on the surface to be used together with the spice bag, which has an excellent effect of removing the smell.

2. To enhance freshness and fragrance, fresh crucian carp, with viscera removed, should be wrapped in cloth bags, used as fresh-keeping materials, and stewed together with mutton, sheep bones and other ingredients, with 3-4 taels for every 5 kg of ingredients.

3. Speaking of the third point, here is a short story. I remember telling a story about a mutton soup restaurant near my home. Because I have always been in the habit of doing morning exercises, I once got up early and went out for morning exercises just after 5 o'clock. When I passed by the mutton soup restaurant, I happened to see the boss pouring something into the soup bucket and stopped to take a closer look. What was it? It was white. Pretending not to pass by, I carefully looked at it. It was milk powder. Later, with this question, I tried it when I made my own mutton soup. A proper amount of milk powder can play a role in adding color and fragrance. This is the third trick.

Actually, when it comes to these tips, it's easy to share them, but for me, many of them are the results of years of accumulation. If I save one today and remember one tomorrow, I will gradually form a complete method. Perhaps this is the value of hobbies and research.

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