Lamb Soup Spice Top Secret Recipe Ratio is Spice Ratio: 150g of Huai Shan, 25g of white pepper, 10g of Angelica dahurica, 7.5g of Kaempferia galanga, 5g of Pericarpium Citri Reticulatae, 2.5g of Cumin, 2.5g of Allspice, 1 of Grass Fruit, 1.5g of Angelica Sinensis, 1 of Clove. Vegetable Ingredients: 250g of ginger. Ingredients: 5000g of lamb, 4000g of lamb bones, 250g of lamb brain puree, 250g of lamb oil.

Heze mutton soup is divided into two kinds of a white soup: color milky white, soup mellow, taste rich and drink a mouthful of not feel any grease. The other is clear soup: soup clear, not fishy and greasy, fragrant, red oil to increase the aroma.

Lamb Soup Introduction

Lamb Soup is a dish, the production of raw materials are mainly lamb, chili oil, pepper, salt, etc., soup white, fat and not greasy, no nasty, in all parts of the country have their own distinctive local snacks. Mainly sheep bones together into the pot to simmer soup, and then cut into the weight of fresh lamb and cleaned haggis together into the soup pot to cook.

After cooking, fish up and drain, then cut into thin slices and put into boiling water for a boil, and then poured into the soup bowl, rushed into the boiling white sheep soup water, sprinkled with green onions, a bowl of steaming hot, fragrant mutton soup is made. With a dipping plate made of chili oil, pepper, salt, monosodium glutamate and other seasonings into the mutton soup.

The above is for reference only: Baidu Encyclopedia - Mutton Soup