Mutton soup is simply as Xinjiang people winter and spring essential food! Cooking is very simple, the home is filled with the warm smell of meat, on a piece of freshly beaten naan, simply happy to fly up! Of course, the premise is to have a piece of delicious and not stinky lamb. The sheep in Xinjiang pastures are selected from the Australian fine-wool sheep breed, because the land has a large amount of alkali, so the lamb is fragrant and no stink.

Ingredients

Lamb 500g

White radish one

Carrot three

Onion one

Ginger a small piece

Whole pepper 10 grains

Salt/vinegar/pepper in moderation

Methods to make Xinjiang clear mutton soup

Mutton melted and washed clean. Rinse off the blood on it. (I am stewed with lamb chops, leg of lamb and ordinary pieces of meat can be the same, small leg of lamb stewed out of the best flavor)

Put the lamb into the casserole, add cold water (with other pots and pans can also be), high heat to boil, add slices of ginger and pepper grains (there is no pepper grains can be out of the pot sprinkled with pepper instead of), if the lamb stink is heavier, you can add a few peppercorns. Bring to a boil and hitch a froth, keep scooping out the cooked blood froth until the boiling soup is completely clear.

Turn the heat down to low and simmer for about an hour (or longer if it's a leg bone or a lot of meat).

Slice the white radish, carrots, but only one of the two is best (it seems to have been read somewhere that carrots and white radish will cancel each other out, believe it or not), slice the onion and add it to the soup after an hour of simmering, or put the radish in first if you want a crunchy onion texture.

Radish simmer for about ten minutes, plus a moderate amount of salt and turn off the heat. Out of the pot can add pepper and vinegar according to their own taste, add vinegar taste better oh