Ingredients: 3000g leg of lamb, 2 bones, 500g hoof, crucian carp 1, white radish 1, 500g pea tip, 3 ginger, 5 green onions, dried tangerine peel 10g, pepper 10g, 6 star anise, 20g spice.
1. Wash the leg of lamb and cut it twice to taste.
2. Wash the pig bonzi bone and cut it off.
3. Prepare ingredients: cut green onions and mash ginger.
4. Blanch the pig bonzi bone with the sheep's hoof and mutton, then add ginger, onion, dried tangerine peel, star anise, pepper and a proper amount of spices to boil, skim off the floating foam, and finally add cooking wine and a little pepper.
5, 1 half an hour to pick up the mutton (until the chopsticks can be directly inserted into the mutton), the remaining bones continue to simmer slowly, and you can see the white soup in about 4-6 hours.
6. Wash the sheep viscera. Scrape off the surface of the lamb belly after ironing, then wash it repeatedly with sheep intestines, add salt and flour and knead it repeatedly, then turn it over and toss the oil inside, and finally turn it over and knead it a few times.
7. Cook in another pot, add the same seasoning and cook for about two hours, and pour the boiling water directly.
8, a squid, after washing, absorb the water, fry on both sides of the oil pan, add ginger and onion to increase the flavor.
9. After frying until both sides are brown, add water and boil for half an hour.
10, ready to eat mutton soup materials, first chop Xiaomi spicy, green pepper, coriander and onion, then slice the white radish, as long as the peas are sharp, cut two white helmets.
1 1. Slice the cooked leg of lamb.
12. Cut the mutton offal into small pieces.
13, stew mutton soup for 5 or 6 hours, then pour in crucian carp soup and cook together.
14, prepare a lot of homemade ginger, onion and sheep oil, put lard first, then sheep oil, and pour in ginger and onion.
15, then add mutton and mutton offal, continue to stir fry over high fire, and add appropriate amount of salt and pepper.
16. Finally, pour in the stock, skim off the floating foam, cook for a while, and turn off the heat to serve.