The use of mutton to cook soup, the flavor is very good, but there are many friends in the mutton mishandling of the stink of mutton, it will easily lead to the impact on the taste and flavor. Mutton contains protein is also very rich, at the same time, the body will also have a certain effect of nourishment, so occasionally stewed some mutton soup to drink, the body is also very good.

Practice a

Instruments to prepare

fat lamb (5 pounds or so) 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper, a small amount of starch for the street.

Lamb soup pot

1, the sheep rib meat wash, cut into large pieces, into the pot of boiling water (plus white radish) to cook for about 20 minutes, to remove the stink, and then washed with water; sheep bones washed with water; persimmon peppers branch tip and seeds, wash, cut into small pieces, put in a pot, add part of the salt and cool boiled water and marinate into brine peppers; cilantro choose to wash, cut into segments;

2, will be set up in the pot on the Fire, first put the bottom of the pad, and then the mutton blocks, sheep intestine, sheep belly on, and then into the wine, shallots, ginger, boiling not rolling, pour the right amount of water (to be no more than the meat), and then with a high fire, skimming the foam, rolling 0.5-1 hours, soup color white, switch to a small fire stew 1-1.5 hours, stew until the mutton, lamb intestines, sheep belly, soft and rotten and ripe, fish out, let it cool and then torn into small pieces respectively;

3, when serving, take out part of the lamb, lamb intestines, lamb belly block into the hot soup pot scalding hot, sheng in a bowl, ladle into the hot lamb broth, add the right amount of salt, monosodium glutamate to adjust the taste, sprinkled with parsley segments, and then take out part of the brine peppers loaded into a small bowl, at the same time on the table, with the food.

Practice two

Instrument preparation

Raw materials: fat fat mutton (5 pounds or so)

Instruments: 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper, a small amount of starch

Steps to make

1, wash the mutton slices;

2, marinate the mutton with salt for half an hour;

3, will break the egg plus starch stirred into a paste, add ginger, green onion and other seasonings, mix thoroughly, and then the modulated egg mixture evenly coated in mutton;

4, the old oil (cooked oil) frying and pouring on the mutton can be.

Precautions

The key to this dish is the knife skills, cut lamb must be in accordance with the meridian of lamb under the knife, lamb should be cut thin only easy to cook easy to taste.