Ingredients ?

Bone-in lamb (preferably rib bone plus large beam bone) 2-3 pounds (the number does not have to be very rigid, how much depends on the number of people eating at will)

ginger

a head

Angelica dahurica (very important) 1-2 slices

late seasoning (step by step instructions) in moderation

?

How to make goat soup ?

Bone-in lamb soaked on one night in advance, soak the blood wash, put into a casserole, add enough cold water, boil over high heat, skimming out the dirty blood foam (casserole boiling is very easy to pounce on the pot, be careful, in the absence of a complete boil when you have to twist the fire is small, the blood foam may be skimmed once is not clean, you need to repeat this step 2-3 times)

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After the blood foam is removed cleanly, one head of ginger is patted loose and cut into pieces, put into the pot, put in two slices of Angelica dahurica, after the fire rolls, turn the fire into a medium-low fire, and simmer for 1 ?-2 hours until the meat is soft and rotten. (Angelica dahurica in the drugstore are sold, generally 2-3 pounds of lamb with bone put two slices of Angelica dahurica is enough, meat can be more than put a piece, Angelica dahurica is simmering lamb soup is very important a flavor of spices, it is not only very effective in removing the stink of mutton, but also with mutton with the role of warmth and dispersal of the role of the cold, is simmering mutton soup indispensable materials)

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Do not extinguish the fire, fish out the sheep bones, pick off the sheep bones with meat, tear the meat into small pieces, meat picking after the sheep bones into the casserole again, the meat does not need to be put in, open the fire rolled for a minute or two and then adjusted to the medium-small fire and then simmer for 1-2 hours, the soup pot since the beginning does not need to put salt.

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To the mutton soup flavor completely emitted, the soup presents a natural white, mutton soup is basically good, began to configure the mutton soup. Cleaned and chopped coriander, green onion shredded, take a clean soup bowl, put on the bottom of the bowl before the torn mutton, how much arbitrary, put salt, cumin, white pepper, chicken essence (do not like can not put), sprinkle some coriander, green onion shredded (do not like can not put), poured two or three tablespoons of boiling hot mutton broth, a bowl of hot and fragrant mutton broth on the ready. Seasoning can be added to their own preferences, not too much to add at first, so as not to soup salty, taste salty and then adjusted according to their own tastes

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Sheep soup standard is the baklava, crispy baklava, baklava, hemp juice baklava and the like, all can be, on the sheep soup to drink is very fragrant, you can also be torn into small pieces of the soaked sheep soup, of course, you if you want to eat with steamed bread or rice. If you have to eat with steamed bread or rice is not impossible Oh ^_^

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Generally speaking, the soup and mutton is not eaten at once, the rest of the soup do not have to be sung out to eat and then add the amount of water to the boil on high heat to boil for half an hour or so, and then can eat a meal, generally this amount to do 3 times is not a problem, be sure to simmer through the bones of the mutton so that it does not go to waste. If the sheep soup drink still left a lot of mutton, you can add onions, garlic, cooking wine, salt, and leftover rice with fried to eat, like mutton scratch rice, very fragrant