1. Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm; The sheep bones are smashed and spread on the bottom of the pot, and the mutton is put on it. Add water until the meat is not eaten. Bring to a boil, skim off the blood foam, and pour out the soup. Add 70 kilograms of clean water, boil with high fire, skim off the floating foam, add 5 kilograms of clean water, skim off the floating foam after boiling, then let the sheep oil cook for a while, and skim off the floating foam again; Put Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum, Radix Angelicae Dahuricae, etc. into a pot with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 8% mature, add red oil and pepper water, and cook for about 2 hours. Since then, the soup pot should always keep boiling, otherwise the soup will be blue.

Step 2 remove the cooked mutton

50 grams, sliced into thin slices, put into a bowl, slightly add clove noodles, cinnamon noodles, soy sauce and sesame oil, scoop out the original soup from the pot and put it into the bowl, and sprinkle with coriander powder to make mutton soup. If you like spicy food, you can add spicy soy sauce or eat it with lotus leaf cakes and green onions.

classify

Shanxian Mutton Soup can be divided into "smallpox soup", "mouth soup", "tripe soup", "Quyanwo soup", "milk residue soup", "hornet's nest soup" and "three-hole bridge soup" and so on. The taste has its own characteristics, but it remains the same.

matters need attention

There are three keys to burning Shanxian mutton soup. One is to choose sheep raised by farmers in plain areas. Such sheep not only eat grass, farmers often feed leftovers or food, and sheep grow fat and strong. Sheep in mountainous areas can't do it, and the soup is black and not fresh and clean. Second, the choice of condiments should be appropriate. If there are more condiments, the taste of the material will be in the early stage, and if there are less, the smell will not be removed. Third, use more fire to keep the pot boiling all the time. Make sheep oil melt quickly and collide with water to achieve the blending of water and oil, forming an emulsion suspension. If the temperature cannot be reached, the water is water and the oil is oil. Where the mutton soup is cooked, the spoon will make a flower on the surface of the pot, scoop it down, and a drop on the table will be condensed into oil. "Shanxian mutton soup" is a kind of milk soup, and the soup pot is always boiling, otherwise the soup is cold and green, and the flavor is insufficient.