2. Put the poked radish, mutton and cold water without mutton into the pot, cook on high fire for 5 minutes, then take out the mutton and wash it with warm water.
3. Take another pot, add enough warm water, add mutton and two slices of ginger, boil over high fire, and skim off the foam.
4. Take out the ginger, add two spoonfuls of cooking wine and a fragrant leaf, boil and simmer for about 90 minutes (until the mutton is tender and boneless).
5. Add radish slices to boil before drinking soup and season with salt.
500 grams of mutton (thin)
Accessories: 200g of white radish.
Seasoning: cooking wine 15g, ginger 15g, pepper 2g, salt 15g, monosodium glutamate 2g.
Steps:
1. Mutton is repeatedly washed with blood, boiled in boiling water and washed;
2, radish changed to a small note;
3. Put the mutton into a washed pot, add water and mix, and put it in the pot to boil;
4. Remove the floating foam, add ginger, cooking wine and pepper, and move to a small fire to stew until it is 70% mature;
5. Pick up the meat and replace it with a piece of paper, then put it in the pot and stew the radish until the meat is soft;
6. Mix ginger and pepper, add salt and monosodium glutamate, and put them in a container.
Method 2
Material: mutton with bone1500g
Accessories: onion, ginger, salt, vinegar, 1 coriander, 2 star anises.
Steps:
1, soak the mutton with bones for a while;
2. Wash the blood, and the mutton with bones separates the bones from the meat;
3. Cut the onion into long sections and slice the ginger;
4, onion minced, coriander minced;
5. Fill the pot with water and cook the cut sheep bones for half an hour;
6. Remove floating foam;
7. Pour in mutton;
8. Add star anise, onion and ginger slices;
9. Add salt to taste after boiling, and sprinkle with chopped green onion, coriander and vinegar when drinking.
Tip: soaking mutton in cold water for a period of time and changing water every once in a while can effectively remove the smell of mutton.
Production skill editor
1, the blood of mutton should be washed clean, and it can't be stewed with fire, otherwise the soup will have color;
2, the water should be adjusted once, and water cannot be added halfway;
3, radish can not be put too early, otherwise the soup is not good.
Mutton with bone1500g
Accessories: onion, ginger, salt, vinegar, 1 coriander, 2 star anises.
Steps:
1, soak the mutton with bones for a while;
2. Wash the blood, and the mutton with bones separates the bones from the meat;
3. Cut the onion into long sections and slice the ginger;
4, onion minced, coriander minced;
5. Fill the pot with water and cook the cut sheep bones for half an hour;
6. Remove floating foam;
7. Pour in mutton;
8. Add star anise, onion and ginger slices;
9. Add salt to taste after boiling, and sprinkle with chopped green onion, coriander and vinegar when drinking.
Tip: soaking mutton in cold water for a period of time and changing water every once in a while can effectively remove the smell of mutton.
Production skill editor
1, the blood of mutton should be washed clean, and it can't be stewed with fire, otherwise the soup will have color;
2, the water should be adjusted once, and water cannot be added halfway;
3, radish can not be put too early, otherwise the soup is not good. 1. The mutton is soaked in clear water for 20 minutes to remove blood, and then washed. After washing the radish, poke some small holes with a toothpick and cut the hob block for later use.
2. Put the poked radish, mutton and cold water without mutton into the pot, cook on high fire for 5 minutes, then take out the mutton and wash it with warm water.
3. Take another pot, add enough warm water, add mutton and two slices of ginger, boil over high fire, and skim off the foam.
4. Take out the ginger, add two spoonfuls of cooking wine and a fragrant leaf, boil and simmer for about 90 minutes (until the mutton is tender and boneless).
5. Add radish slices to boil before drinking soup and season with salt.