Raw materials: 30 grams of angelica, 1500 grams of mutton. Seasonings: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 20 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3,000 grams of white soup. [1]
Methods
(1) Ginger and garlic sliced, green onion cut into "horse ear" shape, angelica cut into 4 mm thick slices.
(2) lamb washed, cut into 3 cm square block, into the soup pot blanch.
(3) frying pan on the fire, under the oil heating, put ginger and garlic slices, onions, sautéed, mixed with white broth, put lamb, monosodium glutamate (MSG), chicken essence, pepper, cooking wine, angelica, boiling, remove the foam, poured into the high-pressure cooker, pressure for 10 minutes and then pots, on the stage can be.
Big bone soup generally refers to pork bone soup, that is, with large bones, old hen after a long period of simmering and become a class of soup with a strong fresh flavor, specific production methods are two:
1, the traditional way: the soup selection of chicken, duck and pork bones, pig claws, pork elbows, pork belly and other easy to make the soup color white raw materials, stewing soup, the water should be over the inside of the material. Rolling water first scalded, and then put cold water on high heat to boil, defoaming, into the onion ginger wine, large fire slowly rolled until the soup is thick milky white can be
2. Accessories: 500 grams of cabbage, 200 grams of vermicelli, 100 grams of water-whipped fungus, 50 grams of asparagus, 20 grams of ginger.
3. Seasoning: 2000 grams of lamb broth, 50 grams of cooking wine and green onions.
4. Flavor plate: garlic, refined salt, cold boiled water each moderate. Can be prepared according to personal taste, one dish per person.
Hot pot practice editor
1. Wash the mutton, put it into the pot, add cooking wine, green onions and ginger, boil it over high heat and then turn to low heat until it is cooked, fish out and cut it into large pieces.
2. Cabbage washed and cut into pieces (hand-torn is best), washed and soaked in soft vermicelli and cut into sections about 18 centimeters long, asparagus washed and cut into slices.
3. hot pot into the cabbage, fungus, vermicelli, bamboo shoots and mutton broth, cut the mutton slices neatly yards on top, continue to pour broth, until just submerged in raw materials.
4. When serving, light the hot pot, burn until the vegetables are cooked, you can clip the vegetables dipped in flavorful sauce to eat. You can add cilantro when serving, the flavor will be more fragrant.
1. Cut the lamb into mahjong-sized pieces and blanch it to remove the blood.
2. Deglove the asparagus, take the bamboo shoot meat and cut the corner pieces, wash the green onion, tie the knot, and pat the ginger to crack.
3. Mutton into the boiling water blanch, fished out and drained water with a straight tile pot boil, under the asparagus, scallions, ginger and wine, cover, high-flame fire for about 20 minutes;
4. Before eating the burned mutton and lamb and small fat sheep hot pot seasoning were put into the pot, sprinkle into the onion, etc. to increase the aroma, and according to the soup taste of the amount of salt added.
5. Add fresh vegetables (is eaten with hot) open to eat.