Region: Shaanxi snacks

Technology: boiling boil stew braised stew method

Water basin lamb production materials: boned lamb 50 kg, 20 kg of sheep bone, 400 grams of pepper, 240 grams of cinnamon, cumin 750 grams, 150 grams of fruits, 1500 grams of salt, cardamom, monosodium glutamate each appropriate amount.

Characteristics of the water basin mutton:

The soup is yellowish, the meat is fresh, fat and tender, not greasy and not fishy, with baked cakes, pot helmet to eat, Xi'an for the summer unique famous food.

Teach you how to do water basin mutton, how to do water basin mutton

1. Sheep bones washed and smashed, put into a pot of water to boil, pepper, cinnamon, cumin, fruits of grass wrapped in gauze, put into the pot, and then cut the mutton into a chunk of about 2000 grams, all together under the pot with a strong fire, switch to a small fire to cook for about 3 hours, and then add refined salt, seal the fire cover the pot to simmer for 12 hours, fished out and put on the meat plate. The first step is to put the meat on the plate.

2. Boil meat soup with the right amount of water to add "water basin" inside, boil and add cardamom, eat cooked meat cut into fish-shaped pieces (100-150 grams per bowl), placed in a bowl, poured into the broth, add monosodium glutamate seasoning is complete.

The production of lamb in the water basin: keep the water in the pot slightly boiling when cooking, and keep the broth bubbling when simmering.

Note "water basin" is a unique Shaanxi aluminum and tin pot, big on the bottom of the small, caliber of about 80 cm, the bottom of the pot to the copper is good. Free