Inputs prepared in cooking:

1000g of sheep nan, 5g of pepper, 2 cinnamon, 3 grass nuts, 5 cardamom, 10g of cumin, 40g of ginger, 2 scallions, moderate amount of vermicelli, moderate amount of coriander, 2 star anise, moderate amount of cooking wine, a little salt

How to make step:

1, deal with sheep nan: Rinse the pre-bought sheep nan with water, and then keep rubbing it with your hands for a while. Then use a knife to cut the goat's nan into pieces, put it in a pot, add water as well as cooking wine, and blanch the goat's nan with boiling water after boiling over high heat.

2, boiling water basin mutton: blanched sheep nan fish out, wash with water to clean the foam dirty, and then put in the cooking pot. Prepared ingredients are all wrapped into the gauze, the seasoning packet is also placed in the pot, pour in water, boil with high heat.

3. Wait until the soup in the pot comes to a boil, then turn the heat to low and simmer for 2 hours. At the same time in another pot add fans, chopped green onions and parsley, and then pour the lamb broth, boil for 2-3 minutes, you can add salt to adjust the flavor, the water basin lamb is ready.

Tips in cooking:

You can also choose sheep bones and lamb instead of sheep nan for stewing soup, so that the simmering out of the lamb soup flavor is more mellow and rich oh.