Ingredients: 500 grams of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of galangal, 5 grams of angelica, 10 grams of green onions, 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 clove noodles grams, 5 grams of cinnamon noodles, 5 grams of soy sauce, and 25 grams of sesame oil.

Preparation method: Wash and cut the mutton into pieces 10 cm long, 3.3 cm wide, and 3.3 cm thick. Break the mutton bones and lay them on the bottom of the pot. Put the mutton on top, add water until the meat is covered, and bring to a boil over high heat. , skim off the blood foam, decant the soup and do not use. Add additional water, bring to a boil over high heat, and skim off the foam. Add an appropriate amount of water, boil and then skim off the foam, then add the mutton oil and cook for a while, then skim off the foam again. Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, galangal, white mango, etc. with gauze to form a spice bag. Put them into the pot together with the ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eight times ripe, then add Red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top into thin slices, put it in a bowl, sprinkle with minced coriander to make the broth. You can put the chili oil and scallions on a sauce plate, put the lotus leaf cake on a large plate, and serve it together with the mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup. Characteristics: The ingredients are carefully prepared, the preparation is fine, the seasoning is rich, the soup is milky white, not fishy or smelly, fragrant and not greasy, delicious, and can tonify deficiency and strengthen yang, and warm the middle and lower parts. How to make Xinjiang mutton soup

The preparation method of Xinjiang mutton soup is simple and uses few ingredients. The mutton is fresh and tender, and the soup is clear and tonic.

Method:

1. Chop the bone-in lamb rib meat into 3 cm wide sections. (Xinjiang ethnic comrades do not wash the mutton when cooking it, and it will not taste good after washing)

2. Cut the coriander into sections and set aside.

3. Put cold water in a large pot and put it on the fire. Immediately put the chopped meat into a pot of cold water. Bring to a boil.

4. Use a spoon to scoop out the dirty foam on the surface of the soup. Fish more times.

5. After removing the foam, reduce the heat to simmer.

6. After about 1 hour (can be longer), the mutton is cooked.

7. Sprinkle enough salt and pepper at a time and put it into a large basin after 1 minute. Arrange coriander segments on the surface of the soup in a basin and serve.

Key points: Salt must be added last, mainly to give the soup a flavor. You cannot use hot water at the beginning, you must use cold water to cook the meat.

How to eat: Each person prepares two plates, one for salt and one for cumin. Tear the mutton with your hands and dip it in salt to eat. You can modify the seasoning formula on the plate according to your personal preferences. Drink soup from a bowl.