Soak the mutton in water for 20 minutes to remove the blood and then wash it. After washing the radish, poke some small holes with a toothpick and cut it into hob pieces for later use
2. Add the poked radish to the pot. Boil the radish cubes, mutton and cold water covering the mutton over high heat for 5 minutes. Remove the mutton and wash it with warm water
3. Take another pot, add enough warm water, add the mutton and Bring two slices of ginger to a boil over high heat and skim off the foam
4. Remove the ginger and add two tablespoons of cooking wine and a fragrant leaf. After boiling, reduce the heat and simmer for about 90 minutes (until the mutton is soft and falls off the bones)
5. Before drinking the soup, add radish slices and boil, sprinkle with salt to taste
500g mutton (lean)
Accessories: 200g white radish
Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of pepper, 15 grams of salt, 2 grams of MSG
Steps:
1. Rinse the mutton repeatedly. Bloody water, blanch it in boiling water and then wash;
2. Change the radish to a smaller size;
3. Put the mutton into a washed pot, add water, and set the pot on high Bring to a boil over high heat;
4. Remove the foam, add ginger, cooking wine, and Sichuan peppercorns, and simmer over low heat until cooked;
5. Remove the meat Change to medium one, then put it into the pot, and add the radish and stew until the meat is soft;
6. Remove the ginger and pepper, add salt and MSG, take it out of the pot, and put it into a container.
1. Soak the mutton in water for 20 minutes to remove the blood and wash it. Poke some small holes with a toothpick after washing the radish, cut into hob pieces and set aside
2. Add the poked radish to the pot Boil the radish cubes, mutton and cold water covering the mutton over high heat for 5 minutes. Remove the mutton and wash it with warm water
3. Take another pot, add enough warm water, and add Bring mutton and two slices of ginger to a boil over high heat and skim off the foam
4. Remove the ginger and add two tablespoons of cooking wine and a bay leaf. Bring to a boil, then reduce to simmer and simmer for about 90 minutes (until the mutton is tender and tender) Bones)
5. Add radish slices to boil before drinking the soup, sprinkle with salt to taste
Ingredients: 1500g bone-in mutton
Accessories: green onions , appropriate amount of ginger, salt, vinegar, 1 coriander, 2 star anise
Steps:
1. Soak the bone-in mutton for a while;
2 , remove the blood and wash, separate the bones from the meat of the bone-in mutton;
3. Cut the green onions into long sections and slice the ginger;
4. Mince the green onions and mince the coriander;
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5. Fill the pot with water and cook the cut mutton bones for half an hour;
6. Skim off the foam;
7. Pour in the mutton;
8. Add star anise, scallion segments, and ginger slices;
9. After boiling, skim the foam and add salt to taste. When drinking, sprinkle with chopped green onions, minced coriander, and vinegar. .
Tips: Soak the mutton in cold water for a while, and change the water every once in a while, which can effectively remove the smell.
Editing of Production Tips
1. The blood of the mutton should be rinsed away, and the stew should not be stewed over high heat, otherwise the color of the soup will be different;
2. Water should be added at once. Enough, do not add water in the middle;
3. Do not add radish too early, otherwise the soup will taste bad.
1500g bone-in mutton
Accessories: appropriate amount of onion, ginger, salt, vinegar, 1 coriander, 2 star anise
Steps:
< p>1. Soak the bone-in mutton for a while;2. Remove the blood and wash it, separate the bones from the meat of the bone-in mutton;
3. Cut the green onions into long sections , slice ginger;
4. Chop green onions and mince coriander;
5. Fill the pot with water and cook the cut lamb bones for half an hour;
6. Skim off the foam;
7. Pour in the mutton;
8. Add star anise, scallions and ginger slices;
9. Boil and skim Add salt to the foam to taste, and sprinkle with chopped green onions, coriander, and vinegar when drinking.
Tips: Soak the mutton in cold water for a while, and change the water every once in a while to effectively remove the smell.
Editing of Production Tips
1. The blood of the mutton should be rinsed away, and the stew should not be stewed over high heat, otherwise the color of the soup will be poor;
2. Water should be added at once. Enough, do not add water in the middle;
3. Do not add radish too early, otherwise the soup will taste bad.