Bottom of the pot:

1, cut the mutton into mahjong-sized pieces, after flying water to remove odor, blood foam, impurities, washed.

2, green onions, ginger, garlic, pepper, anise and other condiments, green onions cleaned and cut into onion segments, ginger peeled and cut into chunks, the condiments cleaned into the pot. Add 5-6 times clean cool water.

3, the bottom of the clear soup pot is best to put a few more lobsters, which can be refreshing. Also, in order to increase the flavor of the bottom of the pot, you can process your own meat to save the meatballs into the pot, meatballs will be fully absorbed by the bottom of the pot to increase the flavor of the bottom of the pot.

4, high heat heating, when the water boils into a small fire stew about two hours, add the right amount of salt to seasoning can be. Do not add its seasoning will affect the fresh taste of sheep soup.

Sheep soup ingredients: sliced lamb, vermicelli, white radish, tofu and so on.

Drinking soup sprinkled with chopped green onion, parsley, etc. to add flavor. After eating hot pot pot bottom do not waste, can be used to cook noodles, homemade pot bottom clean, hygiene, delicious and nutritious.

Eating method:

Because it is clear soup hot pot base is basically no flavor, taste is mainly to make up for the dipping material, such as the northern people love to eat sesame sauce, Sichuan hot pot dipping material can play such a role.

Homemade clear soup hot pot base

The main step is the preparation of the old soup. After the old soup is ready, it is easy to match the clear soup hot pot base on the basis of the old soup. Stewing stock steps:

1, home stewing stock is generally used chicken, duck, pig big bone, cattle big bone is also good.

2, stewing soup, the choice of cold water in order to slowly put the food nutrients and flavor stew out, cold water to cover the surface of the meat, add some wine to remove the fishy taste. (Just stew can not put onion ginger and other seasonings to ensure that the old soup flavor mellow).

3, the water boiled, skimmed off the greasy froth, it changed to a small fire stew, until the bone crisp meat rotten, Fang can, when the aroma of the nose.

4, stewed, the soup out of the water, and then filtered through the impurities with a cloth, cooled after scraping off the upper layer of frozen oil.

5, bring the soup back to a boil, add the beaten egg whites, and when pouring in the egg whites, stir the soup as you pour it in so that it blends well together. The purpose of this step is to make the soup thicker and creamier, and to achieve a fragrant, white and thick soup.

After the old soup is finished, the clear soup hot pot base configuration is simple. Take out a part of the old soup juice spare, choose the right amount of pepper, dashi, pepper, cinnamon, cinnamon, cloves, Chenpi, grass nuts, cumin, mountain nai, white blue, cinnamon, fresh ginger, salt, sugar and other seasonings wrapped in gauze, put into the old broth, and then add onion, ginger, garlic and other seasonings boil, homemade soup hot pot base is OK. As soon as the soup opens, you can scald the dishes.