Wash the mutton and cut it 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, bring to a boil over high heat and skim. To purify 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 and skim off the foam after it boils. 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.

Jianyang’s mutton soup is very famous in Sichuan. Jianyang is not far from here and the taste is similar. The following introduces a method of making Jianyang mutton soup. Although the taste is not as good as the authentic Jianyang mutton soup (the main difference is in making the soup, the making method must be correct). But if you use your heart, it should be good.

1. Make soup: This is very important. (Wrap the crucian carp in gauze, cook the pig's bones, the sheep's bones, and the mutton together)

2. After the mutton is done, pick it up and slice it into pieces. Continue to simmer the soup over low heat until it turns white. The longer the better.

3. Add lard to the pot, add ginger and cocoa until golden brown. Go to the mutton and start to fry it. After it is fragrant, add a little salt, pepper, and fennel powder (this is very important, but don’t put too much, a little will be fine).

4. After popping, you can pour the soup in and cook. After boiling, the soup should also be very white. Add an appropriate amount of salt and MSG, and then add a little fennel and pepper, just a little bit (just take a little bit between your fingers and sprinkle it on top!)

5. Heat the pot and add the green onions.

6. Make a plate of dried sea pepper noodles or a plate of Qinghai pepper!

In fact, the way to eat Jianyang is to add green onions, and generally do not put coriander in the soup. Everyone should remember that if coriander is added, the mutton soup will not be authentic, and it will cover up the fragrance of the mutton soup. For crucian carp, you can buy one or two depending on whether the soup is in a large pot or a small pot.

Okay, the above is the recipe for Jianyang’s authentic mutton soup, and it tastes absolutely terrible. Moreover, the soup tastes fresh and the mutton is also delicious