Ingredients?

Juxian lamb 15 dry grams, fresh lamb bones 12.5 dry grams. ?

Seasoning

Cinnamon noodles, spice water.

1, clove noodles and cinnamon noodles are made into clove and cinnamon noodles in the ratio of 1:1.

2, the method of making spice water

(1) fresh goat bone chopping weighing about 500 grams of block, leg bone with the back of the knife smashed, soaked in water for 2 hours, into the 90 ℃ pot of warm water in a large fire, repeatedly hit the foam and then fished out and rinsed with clean water.

(2) pot into the water 25 dry grams, burned to 90 ℃ under the lamb bones to the bottom, on the lamb yards of Qi, high-fire boil, skimming the blood foam, and then add 1000 grams of water high-fire boil, and then skimming the blood foam, and then the sheep's oil spread in the lamb, high-fire boil and remove the floating foam, high-fire burn 50 minutes to the soup is thick and white, the meat to the eight ripe, the people of Angelica dahurica, fructus herbaeus, cinnamon, ginger with the boil (about 20 minutes before the sheep's broth) Put in 20 minutes before the pot, and then under the pat loose onion, ginger, salt, and at the same time to constantly turn the pot of mutton, so that it is evenly cooked.

(3) fish out the cooked lamb to cool, cut 3 cm long, 1.5 cm wide, 1.5 mm thick slices, loaded into a bowl, and were sprinkled with cinnamon noodles, cilantro, green garlic mustard, monosodium glutamate to be used. Cooked soup in the pot before adding spice water and stir well, and then were loaded into 60 bowls, drizzled with sesame oil.

The key to production

1, burning in addition to the pot of mutton soup to keep boiling, there are two extremely critical: First, Angelica dahurica, cinnamon, grass jelly, Chenpi, ginger and other spices to be used to have a strict ratio. More then the medicine out of the head, less then the fishy flavor is not removed; Secondly, the fire is urgent only to make the sheep's oil melted and the water hit each other, to achieve the water and milk, in order to become milky. If the fire can not reach, the water is water, oil is oil, water and oil.

2, wind boiled lamb soup, spoon in the pot to make a flower, down a scoop, a drop towards the desktop that is congealed into a block of oil. Mutton soup while hot to eat, "the day" made of mutton soup is the best, because this time of the green mountain goat fat meat tender, stewed mutton soup has a special flavor.

3. To make Juxian mutton soup, you must use sheep from Juxian and water from Juxian to produce a pure flavor.

Juxian Mutton Historical Story: With the long history of Jugu, and bearing the rich cultural heritage of the "Gumu", the Juxian mutton soup is as if it had penetrated into the ancient civilization of the Shang Dynasty, the Qin Dynasty, and the Han Dynasty, and the modern humanities in harmony with the vitality of the people. The fragrant "jade liquid," which is so refreshing to smell and soothing to drink, can't help but inspire the sentiment, "The delicacies of heaven and earth are found in Juxian's whole goat soup. People often say, "I'll risk my life to eat puffer fish," which is a great way of describing the deliciousness of puffer fish. But I thought, "Just drink a bowl of Juxian whole sheep soup, comparable to the blowfish feast?"