Ingredients: 2-3 kg of mutton with bone.

Accessories: one piece of ginger and two pieces of angelica dahurica.

Steps of mutton soup

Step 1: soak the mutton with bones in water for one night, then soak it in blood water and clean it (the purpose of soaking in blood water is to remove the fishy smell and make it more fragrant after cooking).

Step 2: After that, put it into the casserole, then pour enough water, skim off the blood after the fire boils, and repeat this step for two or three times without skimming once (it is concluded that the blood can't be left, otherwise the taste will be greatly affected).

Step 3: After skimming all the blood, put in a slice of ginger loosely sliced with the back of the knife, and then put in two slices of Angelica dahurica. Boil it with strong fire first, and then turn to low heat for about two hours (the purpose of adding ginger is to remove fishy smell and enhance flavor).

Step 4: Cook the mutton until it is cooked and rotten (not too rotten, preferably chewy), take it out directly, tear off the meat on it, then put the sheep bones in the casserole and set the meat aside for later use.

Step 5: Cook over high fire for a minute or two, then cook over medium-low fire for an hour or two (remember that mutton soup is cooked in the store before dawn, and you can smell the fragrance when you sleep in bed), then cook until the fragrance is rich and the soup is milky white, and then wash and chop the parsley.

Step 6: Wash and shred the green onions, put the shredded mutton into the bottom of the bowl, add salt, sprinkle some cumin powder, white pepper, chicken essence, and sprinkle some coriander and shredded onion (add more spices to improve the taste and remove the fishy smell).

Step 7: Finally, pour two or three spoonfuls of cooked mutton soup into the cooked mutton soup, and this dish will be perfect. Very delicious, appetizing. It would be beautiful if it was accompanied by a piece of maotai cake.

Mutton soup summary

Summary 1: From the whole step, mutton soup is mainly boiled. As long as the mutton is cooked thoroughly and the essence and fragrance in the sheep bones are cooked thoroughly, then this mutton soup is basically more than half successful.

Summary 2: If the soup and mutton are not finished, you don't need to take out the soup. You can pour boiling water when you can eat it, and cook it for 30 minutes after the fire boils. You can also use the leftover mutton soup with onion and garlic, cooking wine and salt, and stir-fry with leftovers, which is very delicious.

Summary 3: Chicken essence monosodium glutamate should not be too much, just a little fresher, so as not to affect the taste too much, which is a bit overreaching.