Features:

White as milk, blending water and fat, fresh but not fishy, fragrant but not greasy.

The detailed recipe and ingredients of this dish are not communicated with each other on the Internet, but provided by Chef Li Ming, a native of Shanxian County and now the head chef of Shandong Qilu International Hotel, which has absolute authoritative accuracy and practical value.

The related method of making sesame seed cake with fruit charcoal lid for mutton soup in Shan County can be found in the introduction of the previous recipe.

raw materials:

shanxian boneless goat meat 15 g, fresh goat bone 12.5 g, and fruit charcoal-covered sesame seed cake 5 g (each serving).

seasoning: (for details, please refer to the whole process of "The Secret of Wangcai" in Taian Food Network)

Note:

1. Clove noodles and cinnamon noodles are made into Dinggui noodles according to the ratio of 1: L.

2. Preparation method of spice water: (See the whole process of "The Secret of Wangcai" in Taian Food Network for details)

Preparation method:

(1) Cut the fresh sheep bones into pieces weighing about 5g, smash the leg bones with the back of a knife, soak them in clear water for 2 hours, boil them in a warm water pot at 69℃, and then remove them with clear water.

(2) Put 25 grams of clean water into the pot, heat it to 9℃, then lay the bottom of the sheep bones, put the sheep meat on it, boil it with strong fire, skim the bleeding foam, add 1 grams of clean water to boil it with strong fire, then skim the bleeding foam, then spread the sheep oil on the mutton, boil it with strong fire, remove the floating foam, and burn it with strong fire for 5 minutes until the soup is thick and white, and the meat is 8% mature.

(3) Take out the cooked mutton, air-cool, cut into slices with a length of 3cm, a width of 1cm and a thickness of 1.5mm, put them in a human bowl, and sprinkle with Ding Gui noodles, coriander powder, green garlic powder and monosodium glutamate respectively for later use. Add spice water to the cooked soup before taking it out of the pot and mix it evenly, then put it into 6 bowls respectively, pour sesame oil on it, cover the stove with fruit charcoal and serve it on the table (pay attention to filter out the broken powder in the soup with a bamboo colander when serving it).

key points of production:

1. In addition to keeping the mutton soup boiling in the pot, there are two key points: First, the use of spices such as Radix Angelicae Dahuricae, Cortex Cinnamomi Japonici, Fructus Tsaoko, Pericarpium Citri Tangerinae and Rhizoma Alpiniae Officinalis should be strictly proportional. If there is more, the medicine will taste better, and if there is less, the fishy smell will not be removed; Second, the fire is urgent. Only after the sheep oil melts, it collides with the water, and it can be emulsified. If the temperature can't be reached, the water is water, the oil is oil, and the water is on the oil.

2. For mutton soup cooked by wind, put a spoon in the pot, scoop it down, and drop it on the table to form an oil block. When mutton soup is eaten hot, the mutton soup made in "Futian" is the best, because at this time, the fat of Qingshan sheep is tender and the stewed mutton soup has a special flavor.

3. To make Shanxian mutton soup, you must choose the green goats produced in Shanxian county and use the water from the sweet well in Shanxian county to make a pure taste.