The cooking method is as follows: firstly, add 50 kg of clean water into the pot, add 30 kg of fresh meat, one pair of mutton offal and one pair of skeleton when the pot is boiling, use large fire (wood firewood is better) to top the bleeding foam, then put the seasoning into the pot, add half a catty of green onion and ginger and appropriate amount, and cook for 40 minutes.

The main condiments are angelica dahurica, cinnamon, Amomum tsaoko, dried tangerine peel, almonds, etc., which should be put into the pot in a proper proportion. If there is more, the medicine will taste better, and if there is less, the smell will not be clean. When eating, the cooked mutton and mutton offal in the soup pot are chopped and put into a bowl, and then the mutton soup is filled with minced garlic and spicy oil.

--------mutton soup main ingredient: 750g of mutton brisket. Ingredients: coriander.

Seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil. Practice: 1. Wash the mutton brisket and cut it into thick shreds; 2. Set fire in a pan and pour in the base oil. When the oil is hot, add ginger slices and stir-fry until fragrant, then pour in boiling water. Add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add mutton and cook it. Sprinkle with shredded onion and coriander leaves to serve.

The practice of Shanxian mutton soup is 500 grams of raw mutton. 5g of Zanthoxylum bungeanum, 5g of Cinnamomum cassia, 5g of dried tangerine peel, 50g of coriander, 5g of Amomum tsaoko, 5g of Alpinia officinarum10g, 5g of Angelica dahurica, 0g of onion10g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles.

Method: Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm, break the bones of the mutton and spread them on the bottom of the pot, put the mutton on it, add water until it is over-fleshed, bring it to a boil with high fire, skim off the blood foam, and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam.

Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 80% ripe, and add red oil.

Boil pepper water for about two hours. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth.

Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.

= = = = = = = = = = = = = = = = = = = = = = Jianyang's mutton soup is very famous in Sichuan. Jianyang is not far from here and tastes similar. Here's a method of making Jianyang mutton soup, although the taste is almost the same as that of Jianyang's authentic mutton soup (mainly in boiling soup, the making method is definitely right).

But with your heart, it should be good. 1, soup: This is very important.

(Crucian carp wrapped in gauze, pig's bonzi bone, sheep's bonzi bone, and mutton are cooked together) 2. After the mutton is cooked, pick up the slices, and the soup will continue to simmer on a small fire, and it will be white. The longer it is, the better. 3, lard pot, put ginger cocoa copy to golden yellow.

When it comes to mutton, it starts to stir-fry, and after it is fragrant, add a little salt, pepper and fennel powder (this is very important, but not too much, just a little). 4. After the explosion, you can pour the soup and cook it. After boiling, the soup should also be very white.

Put the right amount of salt and monosodium glutamate, and then add a little fennel and pepper, just a little bit (just sprinkle it between your fingers! ) 5, take the pot and put the onions. 6. Make a dried sea pepper noodle dish or a Qinghai pepper dish! In fact, Jianyang's way of eating is to put onions. Generally, you don't put coriander in the soup. Everyone should remember that if you put coriander, the mutton soup is not authentic in one pot, which will cover up the smell of mutton soup.

For crucian carp, depending on whether the soup is a big pot or a small pot, just buy one or two. Well, the above is the way of authentic mutton soup in Jianyang, and the taste is absolutely bus.

Besides, the soup tastes fresh and the mutton is delicious. Komatsu's blog is collected and sorted out. Please indicate---------------if you reprint it.

How to make mutton soup at home

Radish mutton soup raw materials: white radish, leg of lamb, ginger, chives, coriander and green garlic.

Seasoning: salt, cooking wine. Practice: 1, mutton cut into pieces, blanched and washed.

2. White radish is divided into two parts, one is cut into large pieces, and the other is cut into hob blocks of the same size as mutton; Pat ginger loosely, tie onions, wash coriander and green garlic and chop them. 3. Take a casserole, add mutton, ginger, onion, and enough water, and cut large pieces of radish in the method (2).

4. After the fire is boiled, remove the foam, add cooking wine, simmer for an hour, and take out the radish pieces. 5. Put the radish cut into hob blocks in the method (2), add salt, and stew for 30-40 minutes until the radish is crisp and rotten. Sprinkle coriander and chopped green garlic when taking out the pot.

Tip: Divide radish into two parts. One part is stewed with mutton at the beginning, and then taken out in the middle, which can effectively remove the odor of mutton.

How to make mutton soup

raw material

500 grams of mutton. 5g of Zanthoxylum bungeanum, 5g of Cinnamomum cassia, 5g of dried tangerine peel, 50g of coriander, 5g of Amomum tsaoko, 5g of Alpinia officinarum10g, 5g of Angelica dahurica, 0g of onion10g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles.

preparation

Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm, break the bones of the mutton and spread them on the bottom of the pot, put the mutton on it, add water until it is over-fleshed, bring it to a boil with high fire, skim off the blood foam, and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 80% ripe, and add red oil. Boil pepper water for about two hours. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.

characteristic

The ingredients are exquisite, the production is exquisite, the seasoning is rich, the soup is milky white, not fishy, mellow and not greasy, delicious, and it has the functions of tonifying deficiency and strengthening yang, and it is warm in the middle and warm in the lower.

How to make mutton soup at home

Radish mutton soup

Ingredients: white radish, leg of lamb, ginger, chives, coriander and green garlic.

Seasoning: salt, cooking wine.

Practice:

1, mutton cut into pieces, blanched and washed.

2. White radish is divided into two parts, one is cut into large pieces, and the other is cut into hob blocks of the same size as mutton; Pat ginger loosely, tie onions, wash coriander and green garlic and chop them.

3. Take a casserole, add mutton, ginger, onion, and enough water, and cut large pieces of radish in the method (2).

4. After the fire is boiled, remove the foam, add cooking wine, simmer for an hour, and take out the radish pieces.

5. Put the radish cut into hob blocks in the method (2), add salt, and stew for 30-40 minutes until the radish is crisp and rotten. Sprinkle coriander and chopped green garlic when taking out the pot.

Tips:

Divide radish into two parts. One part is stewed with mutton at the beginning and taken out halfway, which can effectively remove the odor of mutton.

How to make mutton soup delicious?

How to make mutton soup to drink? Method 1 of mutton soup (Shandong Shanxian mutton soup) Ingredients of soup: 500g mutton, 50g coriander, 25g red oil and sesame oil, 0g galangal and onion10g, refined salt and pepper water15g, pepper, cinnamon, dried tangerine peel, tsaoko, angelica dahurica, clove noodles, clove noodles, etc.

Production method: 1. Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm, break the bones of the mutton and spread them on the bottom of the pot, put the mutton on it, add water until it is not fleshy, bring it to a boil over high heat, skim off the blood foam, and pour out the soup. 2. Add clean water, boil with high fire, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam once; 3. Wrap Zanthoxylum bungeanum, Cortex Cinnamomi Japonici, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, etc. with gauze and Qicheng Bao spice, put them in the pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is eight-ripe, add red oil and pepper water, and cook for about two hours. 4. At this time, the soup pot should always keep boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, sprinkle with coriander powder, and serve the mutton soup in Shanxian County.

Chili oil and scallion can be put into a flavored dish, and lotus leaf cake can be put into a large plate and served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onion, which can be eaten with mutton soup.

The characteristics of the soup: exquisite materials, fine production, rich seasoning, milky white soup, no fishy smell, mellow taste, delicious taste, the efficacy of the soup: 1. It has the function of strengthening the brain and improving eyesight, especially suitable for the elderly and neurasthenia; 2. It has the ability to strengthen the body and replenish blood, and it is most suitable for those who recover from illness to eat regularly; 3. tonify deficiency and strengthen yang, warm in the middle and warm in the middle. Method 2 of mutton soup (mutton radish soup) Ingredients of soup: 750g of mutton brisket, one white radish, coriander, onion, ginger, salt, chicken essence, cooking wine and pepper.

Production method: 1. Wash the mutton brisket, cut it into thick shreds, and wash the white radish and cut it into shreds; 2. Ignition in a pan, pour in the base oil, stir-fry the ginger slices until fragrant, then pour in boiling water, add salt, chicken essence, cooking wine and pepper to taste. After the water boils, first add the mutton and cook it, then add the white radish, turn to low heat and cook until the radish stops growing, sprinkle with shredded onion and coriander leaves, and take out the pot. The mutton and radish soup is served. The characteristics of soup: the soup is fresh and delicious, but it is not dry.

Efficacy of the decoction: 1. tonify the middle energizer, replenish blood and soothe the nerves, warm the stomach and dispel cold, tonify deficiency and benefit the kidney; 2. Radish has the functions of relieving qi, detoxifying, eliminating stagnation, clearing heat and resolving phlegm. Warm tip: mutton brisket, that is, the lower part of sheep's abdomen, is the best stew.

Method 3 of mutton soup (Chengdu Jianyang mutton soup) Ingredients of soup: crucian carp, pig bone, sheep bone, mutton, lard, ginger, onion, salt, monosodium glutamate, pepper and fennel powder. Production method: 1. Soup boiling: crucian carp is wrapped in gauze and cooked with pig's bonzi bone, sheep's bonzi bone and mutton; 2. After the mutton is cooked, pick up the slices, and the soup will continue to simmer on a small fire, and it will turn white. The longer it lasts, the better; 3. Put the lard in the pot, stir-fry the ginger until golden brown, pour in the mutton, and start to explode. After the fragrance is exploded, add a little salt, pepper and fennel powder (this is very important, but don't put too much, just a little); 4. After the explosion, you can pour the soup and cook it. After boiling, the soup should also be very white. Put the right amount of salt and monosodium glutamate, and then add a little fennel and pepper, just a little; 5. Take the pot, put the onion, and make Jianyang mutton soup. Make a dried sea pepper noodle dish or Qinghai pepper dish.

[Eating Zone] Tips: 1. Jianyang's way of eating is to put onions. Generally, you don't put coriander in the soup. Everyone should remember that if you put coriander, the mutton soup is not authentic, which will cover the smell of mutton soup. 2. crucian carp can buy one or two depending on whether the soup is a big pot or a small pot. Features of soup: the soup tastes delicious, and the mutton is delicious.

Method 4 of Mutton Soup (Danggui Ginger Mutton Soup) Ingredients: 500g mutton, 0/5g angelica/kloc, 0g ginger15g salt, 6g cooking wine15g monosodium glutamate. Production method: 1. Wash Angelica sinensis and ginger with water, cut into long pieces, remove fascia from mutton, drain blood in boiling water pot, take out and cut into strips 5 cm long and 2 cm wide for later use; 2. Take a clean pot (preferably a casserole), add a proper amount of water, then put the sliced mutton into the pot, add angelica and ginger, boil over high fire, skim the floating foam, add seasoning, and simmer for about one and a half hours on low fire until the mutton is cooked and rotten, and the angelica mutton soup is served.

Efficacy of the soup: 1. Angelica sinensis is a blood tonic commonly used in traditional Chinese medicine, which is mild in nature and has the effect of promoting blood circulation, nourishing blood and enriching blood; Ginger can warm the middle and dispel cold, sweat and relieve exterior syndrome; Mutton is warm in nature and can warm the middle and tonify the deficiency. Together, the three have the functions of warming the middle warmer, enriching blood, dispelling cold and relieving pain.

2. It can be used to treat cold hernia, abdominal pain, hypochondriac pain and other diseases, and can also be used for postpartum conditioning, and is suitable for cold abdominal pain, blood deficiency and scanty milk, lochia and the like caused by women's deficiency of qi and blood and loss of temperature due to yang deficiency. Secondly, it is also a medicated diet with unique flavor, which is especially suitable for people with deficiency and cold constitution to eat daily.

For anemia patients who are afraid of cold, chronic bronchitis patients who are physically weak in the elderly, and malnutrition caused by chronic diarrhea, this prescription can also be taken as an auxiliary conditioning. Tips: 1. People who are often tired, weak, afraid of cold, dizzy and insomnia, prone to catching a cold and pale face can try this diet therapy.

2. Because the efficacy and taste of soup are closely related to the proportion of materials used. According to the dosage of the original prescription in the book, it is about 45 grams of angelica, 45 grams of ginger and 500 grams of mutton. The mutton soup made in this way has obvious effect and is most suitable for treating cold hernia, abdominal pain, fear of cold, blood deficiency and lack of milk.

It is suggested that 2 grams of Angelica sinensis, 30 grams of ginger and 500 grams of mutton are more suitable for people with deficiency and cold constitution. 3. Patients suffering from dermatosis, allergic asthma and some tumors, people who are usually afraid of heat, easily get angry, have oral ulcers, have hot hands and feet, and those who feel exogenous wind-heat and have fever and sore throat should not take this soup.

Method 5 of mutton soup (mutton and winter melon soup) Ingredients of soup: mutton150g, clean winter melon150g, refined salt, monosodium glutamate, pepper water, Shaoxing wine, pepper, shredded onion, shredded ginger, coriander, pig clear oil and internal soup. Production method: 1. Wash the mutton and cut it into small slices, peel the wax gourd and cut it into rectangular slices, blanch it with boiling water, and cut the parsley into eight-minute sections; 2. Put broth and wax gourd into the pot, add refined salt, pepper water, Shaoxing wine, monosodium glutamate and pepper, and cook with high fire; 3. When the soup is boiled, put the mutton, shredded onion, shredded ginger and coriander into the pot, then boil it, add a little pig oil, immediately put it out of the spoon and put it in a bowl, and serve the mutton and winter melon soup.

The characteristics of soup: the soup tastes light, the mutton is tender and the melon is fresh and rotten.