The soup is clear and transparent;
The meat is fresh and tender.
Traditionally, lamb in clear soup is made in two steps:
boiling the meat in the soup;
pouring the meat in the hot soup.
There are two basic things to do to make lamb in clear soup:
Simmer the soup to cook the meat without giving any seasoning;
re-season the meat when pouring it in hot soup.
Methods and steps for lamb in clear soup:
First step, prepare the materials: 1000 grams of lamb bones, at least 2 leg bones. 500 grams of lamb, not limited to any part of the lamb, just one piece. Salt, parsley or green onion in moderation.
The second step is to soak the lamb bones and lamb in cold water for 2 hours.
Step 3: Add the lamb bones and lamb to the pot with cold water, covering the water completely. Bring the water to a boil, skim off the foam, and turn the heat to minimum.
Step 4: Simmer the lamb for 50 minutes at minimum heat. The bones continue to simmer.
Step 5: Let the lamb cool, then slice. Add salt and scallions to soup bowls, then put in the lamb and pour over the lamb broth. Like spicy in put chili oil bowl.
Then, this pot of mutton soup can also be renewed water stew 3 times, each time a separate meat stew. Eat the same way.