Lamb soup home practices, what are the indispensable ingredients?

Materials: lamb with bones (preferably ribs and spare ribs) 2-3 pounds (the amount does not have to be rigidly defined, depending on the number of people eating), ginger and Angelica dahurica (very important) 1-2 slices. Later moderate amount of seasoning.

Lamb soup practice:

Ahead of the day and night with the bones soaked lamb, wash with bleeding water, put into a casserole, add enough cold water, boil with high heat, skimming dirty blood foam (casserole boiling, easy to splash pot, be careful, cooking is not complete, to small fire wringing, blood foam may be one time and can not be skimmed off, so this step needs to be repeated 2-3 times)

Blood foam removal After that, pat a handful of ginger and cut it into cubes, put it into a pot, add two pieces of Angelica dahurica, boil it over high heat, then turn to medium-low heat, and cook it for 1.5 -2 hours until the meat becomes soft and rotten. (Angelica dahurica is available at drugstores. Generally 2-3 pounds of lamb with bones put two pieces of Angelica dahurica is enough, put one more piece of meat. Angelica dahurica is a very important seasoning for lamb soup. It can not only effectively remove the stink of mutton, with mutton also has the effect of warming and dispersing cold, is to do mutton soup indispensable materials).

No need to extinguish the fire, fish out the sheep bones, remove the meat on the sheep bones, tear the meat into small pieces, remove the meat and then put the sheep bones into the casserole after the meat, the meat does not need to be put in. Turn on high heat for a minute or two, then turn to medium-low heat and cook for 1-2 hours, no salt in the soup pot from start to finish.

When the aroma of mutton soup is fully emitted and the soup turns white naturally, the mutton soup is basically ready, and the configuration of mutton soup begins. Cilantro washed and chopped, scallions shredded, take a clean soup bowl, put the shredded lamb on the bottom of the bowl, add salt, cumin powder, white pepper, chicken essence (do not like it, do not put it), sprinkle some cilantro and scallions (do not like it, do not put it), pour two or three spoonfuls of hot lamb broth, a bowl of hot and delicious mutton soup is ready. Seasonings can be added at will. You don't need to add too much at first to avoid salty soup. Taste the salty and adjust according to your taste.

Summary: To make lamb soup delicious, it is very important to boil the ingredients first, any single ingredient cooked out of the lamb soup flavor is not enough. The best way to make mutton soup is to use mutton bones and mutton to simmer mutton soup, so that the soup has a stronger aroma and flavor, and then you can choose clear soup or milk soup according to personal taste! So, in terms of the ingredients of the soup, the soup can be made without meat, but not without bones!

This is all about the home cooking of lamb soup, what are the indispensable ingredients, I hope it will help you!