Water basin mutton is a very famous traditional food in Shaanxi and has a long history. The mutton and seasonings required for water basin mutton are very particular, and the production method is also relatively complicated. The finished water basin mutton soup is delicious and has no odor, the mutton is tender and rotten, and the nutritional value is very high. It is a very good choice in autumn and winter. A good nourishing product. Now I will share with you how to make water basin mutton.

1. Prepare ingredients. The meat of sheep can be divided into eight types. Among them, the most suitable for making water basin mutton are lamb belly and lamb hind legs. These two kinds of meat are just right in fat and lean, and have a soft texture, making them very suitable for stewing. Try to use sweet potato vermicelli for vermicelli. Sweet potato vermicelli is more resistant to cooking and tastes smoother and chewier. It can especially absorb the fat of mutton and taste better. In terms of seasonings, you need to prepare onion, ginger, cinnamon, cumin and peppercorns. You can add coriander appropriately according to your own taste.

2. Production process. First, we soak the sweet potato vermicelli in cold water until soft. Then cut the mutton into the size you are used to and clean it. Pay attention to try to make the fat and lean portion alternate. Put the mutton in cold water into the pot. Bring the water in the pot to boiling over high heat. Then continue to cook for one minute. Then remove the mutton and set aside. After cleaning the pot, add enough water to the pot, and put the blanched mutton back into the pot for cooking. Slice ginger, cinnamon, Sichuan peppercorns and cumin into the bag. Put the bag into the pot. Cover the pot and simmer over low heat for more than an hour. You can adjust the amount appropriately according to your needs for the softness of the mutton. Add time. Take out the mutton and the mutton soup in the pot is finished cooking. Put the soaked vermicelli in a pot of water and cook until soft and transparent. Take it out into a bowl. Add an appropriate amount of salt and pepper to the bowl to season. Then cut the mutton into slices, chop the coriander and spread it on the vermicelli. Heat it up. Pour the mutton soup into a bowl and top with spicy oil according to your own taste. The water basin mutton is finished.

3. Production of spicy oil. Youpo spicy seeds are a very important seasoning in Shaanxi. The preparation method is not complicated, using peppercorns, rapeseed oil, star anise, bay leaves, salt, sugar, green onions, coriander, white sesame seeds and onions. In the next issue, I will share with you how to make spicy oil.