How to make Qinghai hand-caught mutton without adding any ingredients:

Ingredients: 500 grams of lamb ribs, 250 grams of onions, 70 grams of coriander, 200 grams of carrots, and 50 grams of ginger.

Seasoning: 50 grams of salt, 30 grams of pepper, 20 grams of MSG.

Preparation method: (1) Chop the lamb ribs into 5x3 cm strips; cut the carrots into diamond-shaped pieces; cut the onions into cubes; cut the coriander into small, segmented and minced pieces.

(2) Add 2 kilograms of water to the pot, put in the mutton, bring to a boil over high heat, remove the foam, add salt, monosodium glutamate, pepper, onion cubes, and carrot cubes, and cook over low heat. Can.

(3) Arrange the mutton neatly on the plate, garnish with carrots, and sprinkle with shredded onions and coriander segments on top. Pour the original mutton soup into the soup basin, sprinkle with chopped coriander and chopped green onions and serve.

Key points: 1. When using raw materials, the ribs of Korla sheep must be used. The meat is delicate and has little mutton smell. Other mutton has a bigger mutton smell, thick meat and bad taste.

2. When cooking mutton, be sure to remove the foam before adding seasonings, otherwise the soup will not be white enough and refreshing enough.

A few additional points:

1. Before cooking the mutton ribs, you should first immerse the mutton ribs in boiling water to remove the blood. Otherwise, cooking the mutton ribs directly will affect the soup. color, making the soup muddy.

2. The lamb ribs should be cooked first, and then add carrots when the lamb ribs are 80% cooked. Add onion cubes when they are 90% cooked, and the effect will be better.

3. MSG is added to the pot too early. After high temperature, MSG becomes harmful to the human body and loses its freshness effect.