5g of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of dried tangerine peel, 5 grams of coriander, 5 grams of Amomum tsaoko, 1 grams of Alpinia officinarum, 5 grams of angelica dahurica, 1 grams of onion salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce and 25 grams of sesame oil.
Method
Wash the mutton and cut it into pieces with a length of 1 cm, a width of 3.3 cm and a thickness of 3.3 cm. Break the mutton bones and spread them on the bottom of the pot. Put the mutton on it, add water until it is over-cooked, bring it to a boil, 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 8% 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.
Features
The ingredients are exquisite, the production is exquisite, the seasoning is rich, the soup is milky white, not fishy, not smelly, mellow and not greasy, delicious, and it can tonify the deficiency and strengthen the yang, warm in the middle and warm in the lower part.
Boil the mutton in clear water! Skim off the foam after boiling! Get the meat out!
Soup is boiled with sheep's spine, but it must be boiled continuously for at least 3 days before it becomes broth!
Then slice the meat and add some coriander and seasoning!
I'm sure you'll be satisfied if you try!
hehe! Because I am from Kaifeng!
Sichuan practice:
Zhongjing mutton soup features rotten mutton, fresh soup, and good curative effect on deficiency cold and yellow and haggard face after illness.
ingredients of Zhongjing mutton soup: 5g mutton. 25g of ginger, 15g of angelica, 2g of pepper noodles, 5g of onion, 2g of cooking wine and 3g of salt.
production method of Zhongjing mutton soup: Angelica sinensis and ginger are washed with clear water and cut into large pieces. Boning mutton, removing fascia, blanching in boiling water to remove blood, taking out and cooling, and cutting into strips 5 cm long, 2 cm wide and 1 cm thick. Add a proper amount of water into the casserole, put the chopped mutton, angelica and ginger into the pot, boil over high heat, remove the floating foam, and stew over simmer for 1 hour until the mutton is cooked.
wash the mutton and cut it into small slices; Peel the wax gourd, remove the pulp, cut it into 6 cm square pieces, blanch it with boiling water, and take out the purified water; Wash coriander and cut it into powder.
2. add 8g of clear soup to a stir-fry spoon, add mutton slices, onion and ginger pieces, salt and allspice powder to boil, skim the floating foam, stew until the meat slices are eight-ripe, add wax gourd pieces, stew until cooked, pick the onion and ginger pieces, add sesame oil and monosodium glutamate, sprinkle with coriander powder, and take out the spoon.
Method of stuffing mutton dumplings
1. The stuffing needs onion, ginger, thirteen spices of Wang Shouyi (appropriate amount), cooking wine, soy sauce, sesame oil, salt and chicken essence.
2. Adding water to the stuffing is the most important. Add water while filling. Chop the onion and ginger as finely as possible, add them to the meat stuffing, add the seasonings one by one, and beat for a while. The more sticky the stuffing, the more delicious the jiaozi will be.
3. Introduce your fennel for side dishes. It tastes delicious without mutton smell at all. If you don't like it, you can use white gourd, Xungua and mutton to make stuffing, which tastes very fresh.
4. In addition, the stuffing of mutton jiaozi should not be too thin. You can add more vegetables, but you must not use all-lean mutton. The flavor characteristics of jiaozi
dumplings with mutton stuffing are mainly reflected in the stuffing center. Therefore, the quality and taste of dumplings will be directly affected by the preparation of stuffing. To make dumplings with different flavors, the key is to master the preparation methods of various fillings.
mutton stuffing
raw materials: 5g clean mutton, 25g leek, 5g Jiang Mo, 5g chopped green onion, 5g pepper, 2 eggs, 5g salt, 3g pepper, 15g cooking wine, 2g soy sauce, 25g sesame oil and 25g peanut oil.
Method:
1. Wash the mutton and chop it into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into pepper water.
2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add minced chives and mix well.
Note:
1. Mutton has a strong smell, so it is necessary to add pepper water to remove the smell, and at the same time, the dosage of Jiang Mo should be increased.
2. chive powder should be added last. If there is no leek, celery and coriander can also be used instead.
How to make mutton meatball soup
1. Shred the cabbage, wash the mutton, chop it into fine powder, put it into a large bowl, add ginger, chopped green onion and a little water, add water while stirring, and add egg white, starch, salt, cooking wine and sesame oil to make mutton meatball stuffing for later use.
2. put 75g of water in the pot to boil, put shredded Chinese cabbage, then squeeze the mutton stuffing into balls the size of dates by hand, put them in the pot, and when the soup is boiled again, skim off the floating foam, add the remaining salt and cook the wine.
The method of the melon and mutton meatball soup:
1. Chop the hind leg of the sheep into minced meat, add egg white, chopped green onion, Jiang Mo, pepper, salt and monosodium glutamate, and stir well. Peel wax gourd, remove pulp, wash and slice.
2. add 5g of fresh soup and wax gourd to the pot to boil, squeeze the mixed mutton stuffing into balls, cook in the pot, add refined salt, monosodium glutamate and sesame oil to make it salty and delicious, order sesame oil and sprinkle with coriander powder.
The method of Poria cocos and mutton pill soup:
1. Chop the mutton into minced meat, add chopped green onion, Jiang Mo, cooking wine, salt and clear water, and stir until it is sinewed.
2. Put enough water in the pot, add Poria and boil;
3. Maintain the fire power, and enter the mutton balls;
4. Add Chinese cabbage and tofu and cook until all meatballs float;
5. Change to slow fire and continue to cook for 15 minutes;
6. finally, add salt and pepper to taste, and you can do it.
The method of mutton balls and tomato soup:
1. Wash the mutton, chop it into minced meat, knead it into balls and cook it;
2. Wash tomatoes and cut them into orange petals;
3. Add mutton soup to the pot, add mutton slices and salt and cook for a while;
4. Add tomatoes, bring to a boil, and skim off the froth;
5. Add monosodium glutamate, pour sesame oil and serve.
Method of radish and mutton ball soup:
1. Chop the mutton into minced meat, add salt, monosodium glutamate, a little cooking wine, a little starch, chopped green onion and Jiang Mo, and stir to make it tasty.
2. Slice the white radish.
3. add water, white radish and a little salt to the pot. after boiling, squeeze the mutton stuffing into small meatballs and put them in the pot. after cooking, turn off the heat. finally, add some coriander.
................................................................................................... I don't know which one you like, you have a try .............