The recipe for Suzhou Zangshu Mutton Soup is as follows:

Zangshu Mutton is a traditional flavorful snack in Suzhou, Jiangsu Province. It has a long history, with its unique cooking techniques, cooked into a variety of mutton dishes. Boiled and made of white roast to soup color milky white, rich aroma, meat crispy but not rotten, taste fresh and not greasy.

Hidden book white soup lamb famous, known to all. That's much better than the shabu-shabu lamb in the hot pot. The lamb is cooked tenderly, with little or no stink, and the broth is clear and fresh. And it's so simple that it's cooked with just salt and no other condiments, which makes people curious.

Generally speaking, it is best to pick a ram that is about 2 years old. Because lamb contains a lot of fatty acids, in order to avoid sour taste, it must be placed in the refrigerator for a few moments to solve the problem with low-temperature acid removal.

First use a rapid fire, wait for the soup to boil and skim off the surface foam, and then switch to a moderate fire stew burn . (You will see that they cook the mutton in a dark-colored wooden bucket. ) This is the key to the authentic flavor of the mutton. Put the freshly bought mutton into a large wooden barrel and simmer it for 2 hours until the meat is crispy.

Also, pay attention to where you place the different cuts of lamb during the cooking process. The lamb is placed at the bottom, the tripe at the top and the fresh lamb liver at the top. Once it boils over a rapid fire, you can fish out the liver and soak it in lightly salted water so that it doesn't change color and taste.

Making secret

Summarized is the Tibetan book of mutton flavorful and delicious, there is a secret. First of all, the selection of sheep to two-year-old sheep for the best, the meat is not old and not tender; and then a hundred years of wooden barrel steaming for one and a half hours, the fire is exquisite, cooked out of the meat is not hard and not rotten, and finally add the right amount of special seasoning at the right time, a bowl of steaming sheep soup fresh and moist heat, the aroma is overflowing, the lamb is tender and slippery mouth, and then with personal preferences of onion, garlic, salt, vinegar, hot sauce and other condiments.