Ingredients: mutton, sheep bone, sheep blood, yam, salt.
Specific practices
1, cut fresh mutton into large pieces, wash them with sheep bones, rinse them in a pot with cold water, and blanch them first to remove fishy smell.
When the fire boils, there will be a lot of floating foam on the water. At this time, skim the floating foam with a spoon, continue to cook for 2~3 minutes, and take it out. If there is floating foam in the cooking process, it should be skimmed off in time to prevent the floating foam from being sucked back by mutton during the cooking process, and the effect of removing fishy smell cannot be achieved. Rinse the mutton with clear water again.
3. Add water to the pot, bring it to a boil over high fire, add the washed mutton and sheep bones, cook over high fire for 20 minutes, and then turn to medium fire for 20 minutes. Cooking with strong fire can make mutton soup whiter. If you have sheep oil, you can add some sheep oil and cook it together, which will make the mutton soup whiter and thicker.
4. Cook for about 40 minutes, and the mutton can be easily punctured with chopsticks, indicating that the mutton is cooked. At this time, take out the mutton and put it aside to cool. Don't boil the sheep bones, cook them for another half an hour.
5. If there is little soup in the middle, you can add boiled water to supplement it. Mutton soup is stewed at home, and the bones of sheep don't need to be stewed for several hours, which is time-consuming and gas-consuming. I feel that the concentration of the soup is almost the same, and finally it can be seasoned. I cut some yam here, so I cooked it for about ten minutes. The yam is cooked and seasoned with salt, pepper and chicken essence.
6, cut the cooked mutton into pieces, cut the sheep blood into pieces, and have any thickness.
7. Put the mutton and sheep blood into the colander, then put it into the hot mutton soup for a few seconds, then pour it into the bowl and hold the mutton soup. The delicious mutton soup is ready.
8, according to your own preferences, you can also add some Chili oil and chopped parsley, which tastes better. Chili oil is best fried by sheep. Adding it to mutton soup can blend better and taste better.
Tips for making mutton soup
1, stewed mutton soup, it is best to stew with fresh sheep bones and sheep oil, and the stewed soup will be thick and white. I have less sheep bones and no sheep oil here, so the soup will look lighter.
2, stewed mutton soup, it is best not to add any seasoning, so as not to cover up the umami flavor of mutton itself. After stewing, add salt, pepper and chicken essence to taste, and other seasonings can be left alone.
3, if you need to add water in the process of stewing soup, be sure to add boiling water, otherwise the mutton soup will be lost, it is difficult to stew white soup, and the umami taste will also be affected.
4. I use boiled sheep blood here, just put it in boiling soup for a few seconds. If it is raw, it can be boiled in soup for about half a minute. Don't cook it for a long time, it will taste rough.