Main Ingredients3000 grams of lamb shanks 2 bones of lamb hooves 500 grams of crucian carp 1 white radish 1 pea tip 500 grams

Supplementary Ingredients3 ginger shallots 5 Chenpi 10 grams of pepper 10 grams of star anise 6 spices 20 grams of wine 20 grams of pepper 10 grams of millet chili 100 grams of green peppers 100 grams of cilantro 250 grams of chopped scallions 250 grams of white pots of helmets 2

Mutton soup home cooking method

1.

Wash the leg of mutton, cut two cuts in order to taste.

2.

Wash and chop the pork stick bones.

3.

Prepare the ingredients: cut the scallions into pieces and crush the ginger.

4.

Blanch the pork stick bones with the lamb hooves and lamb, then add ginger, green onion knots, orange peel, star anise, peppercorns, and appropriate amount of spices on high heat, skimming off the froth, and finally add cooking wine and a little pepper.

5.

1 ? hours or so on the mutton fish up (cook until the chopsticks can be inserted directly into the mutton can be), the rest of the bones continue to simmer on low heat, about 4-6 hours you can see the white soup.

6.

Cleaning haggis. Sheep belly after scalding scrape the surface layer, and then and sheep intestines repeated cleaning, sheep intestines with salt and flour repeatedly rubbed, and then turned over to the inside of the oil pulled to shake (refers to the kind of unclean oil ha), and finally turned over and rubbed a few times on it.

7.

Another pot to cook, add the same spices and cook for two hours almost, the cooking water will be directly poured.

8.

Carp a fish, wash and dry the water, under the frying pan on both sides of the frying pan, at the same time into the ginger, green onion to increase the flavor.

9.

Fry until brown on both sides, then add water and boil for half an hour.

10.

Prepare to eat lamb soup materials, first chop millet chili, green pepper, cilantro, scallions, and then the white radish slices, pea tips as long as the tip, cut two white pots helmet.

11.

Slice the cooked leg of lamb.

12.

Cut the haggis into small pieces.

13.

After the mutton broth has been simmered for 5 or 6 hours, pour the carp broth in together and simmer.

14.

Prepare a lot of ginger, green onions, and their own simmering mutton oil, first add lard, then add mutton oil, pour ginger, green onion explosion incense.

15.

Then the mutton and haggis continue to stir-fry on high heat, add the right amount of salt, pepper.

16.

Finally pour in the soup, beat off the foam, cook for a while, turn off the fire, serve.

17.

Finally a dipping dish: bowl add curd, green pepper, millet chili, cilantro, scoop a spoonful of soup can be.