500g mutton
500 grams of sheep bone
300 grams of tofu
A few slices of ginger.
A onion
Angelica dahurica tablets
A handful of green peppers
20g cooking wine
A handful of coriander
3 grams of salt
2 grams of pepper
Methods/steps
1 First, we prepare 500 grams of mutton, preferably lean mutton or leg of lamb, so that the stewed soup is fragrant but not greasy, and 500 grams of sheep bones are cut into sections.
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2. Cut a slice of ginger into ginger slices, cut a green onion into sections, put it together with ginger, and add a few slices of angelica dahurica and a pinch of green pepper for later use.
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3. Boil the water in the pot, pour in the prepared mutton and sheep bones, add 20g cooking wine to remove the fishy smell, and slowly boil the water to remove the floating foam in the pot. After the mutton turns white, remove it and control the water. The main purpose of blanching is to remove blood from mutton and reduce the fishy smell, and the boiled soup will not be turbid.
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4. Boil the water in another pot, pour the cooked mutton and sheep bones, pour the prepared spices into the pot, cover the pot and simmer slowly. Halfway through the stew, our rice cooker broke down, so we continued to stew in the pot. We put the mutton and bones back into the pot and simmer them slowly 1 hour.
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5. 1 hour later, the soup in the pot has been stewed into white, which is very delicious and the mutton is soft and rotten. You can gently pierce it with chopsticks, take out the mutton, cover the pot and continue stewing for 30 minutes to fully stew the sheep bones.
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6. Then cut the cold mutton into small pieces, an old tofu, and cut it into evenly thick pieces. Cut a few shallots into chopped green onions, cut a handful of washed parsley into small pieces, put them in a soup basin, and add 3 grams of salt and 2 grams of pepper for later use.
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7. Boil water in the pot and add a little salt to the bottom. After the water boils, pour the tofu into the pot, blanch for about 1 minute, and then pour out the water. The purpose of this step is to cook the smell of tofu.
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8. Boil the water in the pot again. After the water is boiled, pour the cooked tofu into the pot, add the freshly cooked mutton soup, and pour the chopped mutton. You can also stew tofu directly with mutton soup, which is more fragrant.
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9. Bring the soup to a boil over high heat, turn to medium heat for 2 minutes, and clean the floating foam in the pot, so that the boiled soup has no fishy smell. It's time to cook. Put the mutton soup in the soup basin.
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10, and finally a close-up.
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