Clear soup lamb, with what spices good? In my work experience, the spices can not be too complex to do mutton soup, the amount can not be more, more will affect the flavor of mutton soup. Commonly used spices are roughly five or six: Angelica dahurica, grass berries, mountain naiad, white pepper, Chen Pi, and so on. If you do clear soup lamb, I think only put dahurica, pepper two spices can be. Why these two flavors? Let's first understand the characteristics of lamb in clear soup.

Comprehensive clear soup mutton soup clear characteristics, I think the spices not only to be less, and contains melanin spices also try not to use. See here may have partners to say, clear soup lamb what spices do not have to put, is to eat mutton that light stink, put the spices on the destruction of the original flavor of mutton, in fact, I do not think so, put dahurica, pepper, the reason is not only in order to go to the fishy, the most important is the role of aroma. We can look at the role of the two spices in the clear soup lamb.

Dahurica: a good partner for lamb, both medicinal herbs and spices seasoning. Taste fragrant, slightly bitter, with the role of removing odors, increasing flavor, adjusting taste, and enhancing appetite. In the production of lamb dishes, you can play a role in removing the role of fishy and dry, but at the same time will not destroy the unique flavor of lamb, and maintain the original flavor of lamb, for the lamb to increase the aroma, fusion of all flavors.

Pepper: do mutton generally use white pepper, pepper in the production of mutton fishy, aroma, appetizing and other effects. White pepper grinding called pepper, widely used in salty, sour and spicy flavored dishes or soup, especially lamb soup, both appetizing and refreshing.

So I think to do clear soup lamb, with dahurica and pepper these two spices good, both to ensure its soup color, but also to increase the aroma of stink effect.

In our hotel there is also a clear soup mutton, is the use of the leg of mutton production, the production of the bone meat separation, the use of small fire simmering, the finished soup color clear, fragrant, especially in winter, very popular with diners. The following to my share time, together to see the specific method of this dish, the back I also summarized some of the production of small tips, I hope the subject reference.

~ clear soup mutton ~

Raw materials and seasonings:

Sheep hind legs, Angelica dahurica, soaked crystal vermicelli, white radish, dried bean skins, white pepper, ginger, small bok choy and so on.

Start cooking:

First step: the leg of lamb to change the knife.

Buy two fresh whole legs of lamb (about five pounds) and clean them slightly. Put on the cutting board, with the tip of the knife according to the bone walk cut, pick off the bone, so that the bone meat separation, mutton changed into the same portion of large pieces. Then soak the lamb bones and meat in water for about an hour or so to remove the blood and water, and control the water.

Step 2: Blanch the mutton. Put cool water in a clean pot, add the bones and lamb, boil over high heat, skim off the top layer of floating foam, blanch for about two minutes, remove from the pot and rinse again, smash the lamb bones in the center and set aside.

Step 3: Prepare the seasoning. Chuan dahurica smashed open 15 grams, white pepper grains with a knife to flatten 10 grams, white radish peeled and cut into 300 grams of hobnail block, ginger pat 100 grams together into the package.

The fourth step: formal cooking. Stainless steel bucket add 20 pounds of water, pour the blanched bones and meat, large fire boil, put the package, skimming out the upper layer of foam, turn the fire burn about forty minutes, this time to fish out the mutton, mutton bones to continue to keep a small fire boil for about an hour off the fire. After the lamb cooled down into the refrigerator.

The fifth step: go vegetable preparation. Prepare 50 grams of soaked crystal noodles, 40 grams of dried tofu skin, 40 grams of baby bok choy, 400 grams of sliced lamb in the refrigerator.

Step 6: Formal preparation. Pot into the water to boil, put small green vegetables, dry tofu skin shredded, crystal noodles, slightly blanched into a stainless steel pot to hit the bottom. Add 1000 grams of lamb broth in the pot, put the right amount of salt, monosodium glutamate 10 grams, pepper 5 grams of seasoning, pour the lamb boil, together with the pot, sprinkle 10 grams of parsley, with a dish of mutton oil chili can go dishes.

I think it is still very simple to do clear soup mutton, can highlight the flavor of mutton, and do not add too complex spices, only dahurica and pepper is best. As long as the partners follow my operating procedures and summarize the tips, but also sure to be able to make a clear soup flavorful clear soup mutton.