Ingredients: 25kg goat skeleton, 8kg girder bone and 8kg calf bone, or 3kg * *
Spices: 15g angelica dahurica, 1g Alpinia officinarum, 2 Amomum tsaoko, 15g cardamom, 1g fennel, and 2 fresh ginger roots in Shan county. Pay attention to the colorless and fragrant spices. It doesn't taste at all. It's not called mutton soup!
seasoning: that is, the spices sprinkled after the bowl is filled. Just buy the seasoning from Lanzhou Lamian Noodles in the condiment store directly.
Seasoning: salt, monosodium glutamate, pepper, scallion, ginger, and sheep oil pepper.
Production: 1. Brew the sheep skeleton in clear water for 3 hours, then blanch it with water or hot water, remove the blood, break it, and crush it if possible, and the effect is better. Cut the mutton into large pieces, and do the same treatment, remove blood stains, or wash it without scalding. Spices are scalded in hot water and put into the bag for later use!
2. Take a aluminum pot or stainless steel bucket, put clean water into it and bring it to a boil. The water is about 5 kg. After boiling, put all the sheep bones, mutton, spice bags and onion ginger into it and bring it to a boil. If it is broken sheep bones, keep it on medium fire for about an hour, and the soup will turn white. Pay attention to the meat's maturity, not overcooked, just ripe, not too raw, too hard to cut and too raw. If the bones are not broken and are lumpy, don't cook the meat too early. First, boil it with high fire for 2 hours, then cook the meat, and then simmer it with high fire for 1 hour, so that the soup can be milky and delicious. Pay attention to the adjustment of the fire, and the ratio of ingredients to soup is very important. This principle is to make water and oil reach an oil-in-water and water-in-oil emulsion under the physical boiling state of fire. I don't tell him about ordinary people. The more ingredients, the more delicious it is. This is the reason why the more busy the mutton soup hall is, the more delicious the soup is. The soup with more ingredients is new soup!
3. After the soup is boiled, add the chopped cooked mutton, add the white soup for scalding, pour it out, then pour it in, sprinkle with spice powder, add salty pepper, and serve coriander. Guests can add Chili oil at their discretion.