First, the first is the boiling of soup.
Whether mutton soup is good or not depends on the chewiness of mutton tendon, and soup is the key. Therefore, the mutton soup restaurants outside have their own practices in cooking soup, but the main steps are actually similar: buy some pig bones and mutton bonzi bones, put them in the pot together with the bought mutton and mutton offal, add cold water to boil, skim off the floating foam, and then simmer slowly. This ordinary family can do it, nothing more than buying more pig bones and sheep bones, and then having a bigger pot. Some mutton soup kitchens are particularly delicious, mainly because they put their own spice bags in the pot. What should I do at home? This is unnecessary, just put some pepper and ginger slices. Be careful not to put star anise, which is very unsuitable for mutton soup. In addition, you can also add some onion segments, take them out and throw them away after cooking. One more thing to note, don't add salt when cooking soup, otherwise the mutton will be firewood. One more thing, if you want to make the soup milky white, buy a crucian carp, wrap it in gauze and cook it in a pot. The color of the soup will look good.
Second, the post-processing of mutton
Of course, it takes a little longer to cook bones, mutton and mutton offal, at least half an hour, and then it will be processed later. If you want to make it simple, you can just fish out the mutton and slice it or put it into a bowl. Here are some practices of mutton soup houses, which can also be done at home: cut the fished mutton and mutton offal into pieces and cool the oil in a hot pan. Here, you should put sheep oil, which can be refined with the fat in the bought mutton in advance.
Why do you want to put sheep oil? As we all know, the biggest feature of mutton is that it is fresh but not strong. Without a little strong smell, mutton soup has no soul, and sheep oil plays this role here. Stir-fry the ginger, then stir-fry the mutton and mutton offal in sheep oil, then add a proper amount of salt, and there are two seasonings, that is, pepper and fennel powder. Although there are not many seasonings, the flavor of the soup can be immediately mentioned. In fact, there are not many seasonings in many mutton soup houses, but both flavors are necessary. After frying, pour the soup into it, add a little salt and monosodium glutamate to the bowl after boiling.
If you like spicy food, make yourself a little chili pepper with goat oil. The practice is also very simple. Just pour hot goat oil into dried Chili noodles, pour the prepared Chili oil into mutton soup, and a bowl of red and fragrant mutton soup will appear in front of you. If you want to have a snack, stir-fry the chopped mutton offal in the pot with Chili oil, and you can make a delicious snack in a short time.
The above is the family practice of mutton soup introduced to you, which is actually close to the practice of some mutton soup kitchens. The process is not complicated. If you master several important steps, you can also make mutton soup with good color and fragrance at home. If you are interested, you can try to do one.