Mutton and cabbage stew is a classic northern dish. Northerners eat far more mutton than southerners, and cabbage is their favorite. There are many ways to make mutton stewed with cabbage, but I don’t want to talk about it this time. I must strongly recommend here the “Shanxian Mutton Soup” that our family makes many times every year (my husband, Zongzong, is from Shanxian County and has been away from home for decades. We A must do every winter).

Let’s popularize "Shanxian mutton soup" first. Shanxian mutton soup was created in the twelfth year of Jiaqing in the Qing Dynasty (1807). It is a traditional Han nationality delicacy in Heze City, Shandong, southwest Shandong. Milk, water and fat blend, pure texture, fresh but not sour, fragrant but not greasy, rotten but not sticky" unique style, recorded in famous Chinese recipes, only Shanxian mutton soup is included in the recipe, and it is called "Chinese" by the Chinese First Soup”. There is a folk saying that "when you come to Heze Peony City, if you don't taste Shanxian mutton soup, it is like visiting Heze for nothing."

The most important reason why Shanxian mutton soup is special and delicious is that it comes from the most important ingredient of this dish-mutton. The mutton in Shanxian Mutton Soup must be made from local green goats. The green goats located in southwestern Shandong are bred through genetic screening and molecular genetic breeding on the basis of the original green goat population in Shandong Province to be used for both meat and skin. Goat breeds. ?This kind of goat has the characteristics of "four greens and one black" all over the body, that is, the back, lips, horns, and hooves are green, and the two front knees are black, so it is called green goat. Unfortunately, ingredients are rare, and it is difficult for me to transport fresh green goat meat from my hometown, so every winter I use goat meat from Xinjiang instead. If you search online, you can find frozen goat meat from Xinjiang for sale. You must use goat meat from the north to stew the soup, so that the mutton will not smell bad. In order to stew the soup, I buy a whole goat every year and put it in the refrigerator.

As for the recipe of this dish, here is a brief introduction:

Main ingredients: 200 grams each of mutton and mutton bones (three-year-old green goat), 100 ml spice water;

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Ingredients: galangal, grass fruit, cinnamon, angelica dahurica, dried ginger, diced cinnamon powder, ginger slices, garlic sprouts, minced green onion, minced coriander, green onion segments, salt, monosodium glutamate, cooking wine and edible oil.

First, introduce enough water into the pot, blanch the mutton with water, and when the water reaches about 60 degrees, add the mutton and take it out;

Secondly, blanch the mutton. , mutton bones and other ingredients are added to the pot, and an appropriate amount of spices are also added at this time, cover the lid, and bring to a boil over high heat. Be sure to cook the iron pot over high heat for about 70 minutes;

Again, remove it after the time is up Remove the mutton, cut the cooked mutton into slices and set aside. Pour the previously prepared spice water into the pot and stir evenly. Then cover and cook over medium heat for about 3 minutes, then remove the mutton bones inside.

Finally, to put the soup base, place the mutton slices you just cut and some ingredients you want to put at the bottom of the soup bowl. Some people like to eat haggis, so you can put a little; then Put some minced coriander, minced green onion and minced garlic in the bowl (adjust according to your own preference), then boil the mutton soup you just made and pour it evenly into the bowl.

Here comes the key piece of cabbage. If you like to eat cabbage, you can cook the cabbage including the vermicelli for 2-3 minutes, and then sprinkle with minced coriander and green onion to make the food richer. Of course, we can also boil mutton fat ourselves, so in addition to white soup, we have another way to make red soup.

As a southerner, I have failed many times in the process of making this best soup in the world, so I must remind you of a few key elements: 1. Put the mutton bones into the big pot to make the soup. The more mutton bones, the better, so that you can make a milky white soup without adding additional milk (I personally don’t like to add milk); 2. You must add enough water at one time. Adding water midway will affect the quality of the soup. If you have a large iron pot at home, you can always open the lid and cook. This is the most authentic way; 3. When making soup, be sure to keep it boiling.