Mutton soup is a necessary food for Xinjiang people in winter and spring! Cooking is very simple, and the house is full of warm meat. Just put a freshly made naan casually, and you will fly happily! Of course, the premise is that there is delicious mutton. The sheep in Xinjiang pasture are Australian fine-wool sheep. Because of the high alkali content in the soil, the mutton is fragrant and has no smell.

material

500 grams of mutton

A white radish

Three carrots

An onion

A small piece of ginger

Whole pepper 10

A moderate amount of salt/vinegar/pepper

Practice of stewed mutton soup in Xinjiang

Wash the mutton and wash the blood off it. I stewed it with lamb chops. Leg of lamb is as delicious as ordinary meat, and leg of lamb is the best.

Put the mutton in a casserole, add cold water (other pots can also be used), bring to a boil over high fire, add ginger slices and pepper (pepper can be sprinkled instead of pepper), and if the mutton tastes heavy, add some pepper. After boiling, take the foam and scoop out the boiled blood foam until the boiling soup is completely clarified.

After the foam is cleaned, turn to low heat and stew for about an hour (if there are a lot of leg bones or meat, the time will be longer).

Slice the white radish and cut the carrot into strips, but it is best to put only one of the two (it seems that I have seen that the nutrition of carrots and white radishes will cancel each other out, so I believe it will work), slice the onion and stew the soup for an hour before adding it. For crispy onion flavor, put radish first.

Boil the radish for about ten minutes, add some salt and turn off the heat. After cooking, you can add pepper and vinegar according to your own taste, and vinegar tastes better.