1 Mutton soak in water for 20 minutes to remove blood, wash, wash the radish with a toothpick and poke some holes, cut a hobnail piece of spare

2. In a pot, add the poked holes of the radish pieces, mutton and not more than the mutton of the cold water, boiled over high heat and then cook for 5 minutes, the mutton washed with lukewarm water after fishing out

3. In a separate pot, add a sufficient amount of lukewarm water, add the mutton and two slices of ginger, boiled over high heat and skimmed off the floating foam

4. Fishing off the ginger add two tablespoons of cooking wine, a piece of incense leaves, boiled and then turned to mild heat. Boil and skim off the foam

4. Fish off the ginger and add two tablespoons of cooking wine, a piece of fragrant leaves, boil and then turn to simmer for about 90 minutes (until the lamb is soft and fall off the bone)

5. Add sliced radish and boil before drinking the soup, and sprinkle with salt to taste

Mutton (lean) 500 grams

Accessories: 200 grams of carrots

Seasoning: 15 grams of wine, 15 grams of ginger, 2 grams of pepper, 15 grams of ginger, 2 grams of pepper, 1 gram of wine, 2 grams of pepper, 2 grams of pepper, 2 grams of wine, 15 grams of ginger, pepper 2 grams, 15 grams of salt, 2 grams of monosodium glutamate

Steps:

1, mutton repeatedly rinsed out the blood, put into boiling water blanch and then washed;

2, radish changed into a small one-word strips;

3, the mutton into the cleaned pot laced with water, the pot placed on a pot of hot water and boiled;

4, knocked off the froth, put ginger, cooking wine and pepper, and then moved to a small fire to simmer until seven. Move to a small fire stew to seven mature;

5, the meat fish up into a word in the strip, and then into the pot, while putting the radish stew until the meat is soft;

6, hit the ginger, peppercorns, under the salt and monosodium glutamate from the pot, loaded into the container.

1. soak the lamb in water for 20 minutes to remove the blood and wash, wash the radish and poke some holes with a toothpick, cut a hobnail block for spare

2. add the poked holes of the radish block, lamb and cold water that does not go over the lamb in the pot, bring to a boil over high heat and then cook for 5 minutes, fish out the mutton and then rinse it with lukewarm water

3. in a separate pot, add enough lukewarm water to cover the mutton and two slices of ginger, and then cook over high heat and then skim off the ginger. Boil over high heat and skim off the foam

4. Remove the ginger and add two tablespoons of cooking wine and a leaf, then boil and simmer for about 90 minutes (until the lamb is soft and falling off the bone)

5. Add the sliced radish before drinking the soup and boil, then sprinkle with salt to taste

Main Ingredients: 1500g of boned mutton

Supplementary Ingredients: green onion, ginger, salt, vinegar, 1 cilantro, anise 2

6, skim the foam;

7, pour the lamb;

8, put anise, scallion, ginger;

9, boil after skimming and salt to taste, drink sprinkled with chopped minced green onion, cilantro, vinegar can be.

Tips: lamb with cold water to soak a little more, every once in a while to change the water, can effectively remove the stink.

Making Tips Editor

1, the blood of mutton should be bleached out, stewing can not be used with high fire, otherwise the soup color is poor;

2, the water should be mixed with enough at one time, in the middle of the water can not be added;

3, the radish can not be put in too soon, otherwise the soup taste is poor.

Bone-in lamb 1500g

Accessories: green onion, ginger, salt, vinegar in moderation, 1 coriander, anise 2

Steps:

1, soak the bone-in lamb for a while more;

2, remove the blood water and wash the bone-in lamb, the bone with the meat separate;

3, green onion cut long, ginger slices;

4, chopped green onion, coriander slices;

4, chopped green onion, coriander, coriander, coriander, coriander, coriander and so on, the bone is not the best.

5, pot of water, under the cut sheep bones boiled for half an hour;

6, skimming foam;

7, pour into the mutton;

8, into the star anise, scallion, ginger;

9, boiled skimming salt to taste, drink sprinkled with chopped minced scallions, cilantro, vinegar can be.

Tips: lamb with cold water to soak a little more, every once in a while to change the water, can effectively remove the stink.

Making Tips Editor

1, the blood of mutton should be bleached out, stewing can not be used with high fire, otherwise the soup color is poor;

2, the water should be mixed with enough at one time, can not be added in the middle of the water;

3, the radish can not be put in too soon, otherwise the soup taste is poor.