Recipe for mutton soup

Ingredients

500 grams of mutton, 250 grams of ginger, 150 grams of angelica root, 2 grams of pepper noodles, 50 grams of green onions, 20 grams of cooking wine, 3 grams of salt.

Method

1. Wash angelica and ginger with water and cut into large pieces;

2. Debone the mutton, remove the fascia, and boil in boiling water. Remove the bloody water, take it out and let it cool, then cut it into strips of 5 cm long, 2 cm wide and 1 cm thick;

3. Add an appropriate amount of water to the casserole and cut it into pieces. Put the mutton, angelica root, and ginger into the pot, bring to a boil over high heat, remove the foam, and simmer over low heat for 1 hour until the mutton is cooked through.

Features

Sichuan cuisine, the mutton is roasted, the soup is fresh, and it has a good effect on deficiencies and colds after illness, and the yellow face can only be quenched

"Warming" Complementing the mutton soup”.

Ingredients: 500 grams of mutton, 250 grams of sheep tripe, 200 grams of sheep blood

Ingredients: 1200 grams of radish, 25 grams each of angelica root, dangshen and adenophora, 200 grams of pork oil grams, some green pepper sesame oil, and a spice bag

Method: 1. First remove the water and wash the mutton and sheep tripe. Put 200 grams of lard oil in the pot. When the oil melts, stir-fry the mutton and sheep tripe, then add fresh soup. When the soup boils, add angelica root, dangshen and adenophora and simmer over high heat. When the soup boils again, add the spice bag (which contains star anise, Sichuan peppercorns, dried sea pepper, ginger, green onions, etc.). 2. While the mutton soup is simmering, cut the green pepper into particles and put them in a small dish filled with sesame oil. The sesame oil covers the particles. One oil dish per person. 3. After the mutton has been stewed for 1 hour, add the radish and add an appropriate amount of salt. Then continue to stew until the mutton and sheep tripe are cooked, then add sheep blood and MSG, stir slightly and serve. Remove the oil dish and serve.

Features: The soup is delicious and the mutton is cooked through and melts in your mouth. It is a fresh meat dish that will leave you with endless aftertaste.

Introduction to how to make mutton soup, and introduction to nutritious delicacies in winter

Nourishment effect: Mutton soup is hot and can warm the stomach and keep out the cold, but drinking too much can easily lead to internal heat.

Features: Bright and milky white; beautiful soup quality, rich in nutrients; neither smelly nor fishy, ??and extremely delicious.

Preparation method: First wash the mutton and mutton skeleton, do some processing of the haggis, put the mutton and haggis in a pot and cook, you can add some green onions, ginger, etc. (it is not suitable to use too many ingredients to cause odor) , wait until the mutton and haggis are cooked, remove and cut into slices, set aside.

Put the lamb skeleton in the pot, fill it with water, then turn on the heat and simmer for about an hour, then scoop out some impurities floating on it. The soup will be relatively pure at this time. Put some green onions and ginger and continue to simmer. When the soup becomes milky white, it will be like milk. You must be willing to spend time making soup.

Put the chopped mutton and haggis in a bowl, add some green onions, coriander, garlic and other vegetables, add an appropriate amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. Here we go, a bowl