White like milk, water and fat mingling, fresh and not fishy, fragrant and not greasy.

The detailed practice and ingredients of this dish are not exchanged with each other on the Internet, but by the Shanxian people, chef extraordinaire, the current chef de cuisine of Shandong Qilu International Hotel Chef Li Ming provides, with absolute authoritative accuracy and practical value.

Related to this Shanxian mutton soup special bubble cake --- fruit wood charcoal stove baked cake production method can be seen in the previous recipe introduction.

Ingredients:

15 dry grams of Shanxian boned green goat meat, 12.5 dry grams of fresh goat bones, 500 grams of charcoal baked cake (per portion).

Seasonings: (see Taian Food Network "Wang Cuisine Secrets" in the whole detailed introduction)

Self Note:

1, clove noodles, cinnamon noodles according to the ratio of 1:l made into dinggui noodles.

2, the spice water method: (see Taian food network "wang cuisine secrets" in the whole detailed introduction)

Production method:

(1) fresh sheep bone chopping weighing about 500 grams of block, leg bone with the back of the knife smashed, soak in water for 2 hours, into the 6090 ° C pot of warm water on high heat to boil, and repeatedly beat the foam and fish out of the rinse with water.

(2) pot into the water 25 dry grams, burned to 90 ℃ under the lamb bones to the bottom, on the lamb yards of Qi, high-fire boil, skimming the blood foam, and then add 1000 grams of water high-fire boil, and then skimming the blood foam, and then lay the sheep's oil in the mutton, high-fire boil and remove the floating foam, high-fire burn 50 minutes to the soup is thick and white, the meat to eight ripe, the people of Angelica dahurica, fructus herbaeus, Gui Pi, ginger with cooking (about 20 minutes before the lamb soup) Put in 20 minutes before the pot, and then under the pat loose onion, ginger, salt, while constantly turning the pot of mutton, so that it is evenly cooked.

(3) fish out the cooked lamb to cool, cut 3 cm long, 1.5 cm wide, 1.5 mm thick slices, loaded into a bowl, and were sprinkled with cinnamon noodles, cilantro, green garlic mustard, monosodium glutamate to be used. Cooked soup in the pot before adding spice water and stir, and then were loaded into 60 bowls, drizzled with sesame oil, with the fruit wood charcoal stove burrito on the table (note that the soup should be used in the soup with a bamboo funnel will be the soup within the crumbs of the filtration off).

The key to production:

1, burning in addition to the pot of mutton soup to keep boiling, there are two extremely critical: First, Angelica dahurica, cinnamon, grass jelly, Chenpi, ginger and other spices to be used to have a strict ratio. More then the medicine out of the head, less then the fishy flavor is not removed; Secondly, the fire is urgent only to make the sheep's oil melted and the water hit each other, to achieve the water and milk, in order to become milky. If the fire can not reach, the water is water, oil is oil, water and oil.

2, wind boiled lamb soup, spoon in the pot to make a flower, down a scoop, a drop towards the desktop that is congealed into a block of oil. Mutton soup while hot to eat, "day" made of mutton soup is the best, because this time the green mountain goat fat and tender, stewed mutton soup has a special flavor.

3, the production of Shanxian mutton soup must be selected Shanxian production of green goat and the use of Shanxian sweet water wells in order to simmer the pure flavor.