To cook mutton soup well, firstly, we should correctly select the raw materials and adopt reasonable primary processing methods, and secondly, we should master the heat when cooking with fire.

1. In terms of material selection, the main raw materials for cooking mutton soup are mutton, sheep bones, sheep offal (sheep liver, sheep lung, sheep intestines and sheep tripe) and sheep hoof, and fresh crucian carp, sheep oil and sugarcane are also needed.

Many people don't add sheep's hoof when cooking mutton soup. In fact, sheep's hoof contains a lot of collagen protein, which is precipitated and infiltrated into water after being heated, making the soup thick, but sheep's hoof should not be used too much, otherwise the soup will be too thick. Adding crucian carp can refresh and enhance fragrance, remove the fishy smell of mutton and whiten the soup; Adding sugar cane can also remove the fishy smell and increase the flavor of the soup.

2. In terms of primary processing, clean mutton, chop it into pieces, break the sheep bones, clean the sheep offal, and then blanch it in a boiling water pot and take it out. The sheep's hoof is clean; Cure crucian carp after slaughter; Clean sheep oil and cut into cubes; Sugarcane is washed and cut into sections.

3. For boiling, put the wok on the fire, heat the lard, stir-fry the diced lamb oil for oil, stir-fry the mutton pieces and ginger pieces for fragrance, cook the cooking wine, add clear water, put the sheep bones, mutton offal and sheep's hoof, bring to a boil on a high fire, add the onion knots, skim off the floating foam, add the crucian carp and sugarcane knots, and turn to medium heat for boiling. When it is soft, take it out and change the knife, then turn to low heat and cook the soup for about 1.5 hours.

Boiling for a period of time with medium fire can emulsify the oil in the boiling soup and make the soup thicken and turn white. Finally, simmer for a long time with a small fire, so that the umami substances in the sheep bones can completely seep out and dissolve into the water, which can make the soup more mellow. In addition, you can't add salt to taste the soup, otherwise the umami substances in the raw materials are not easy to seep out.

Extended information:

Effect of mutton soup: rotten meat makes the soup sweet, and the soup is milky white, so you can eat the soup to eat meat. Mutton contains protein, fat, carbohydrate, vitamin Bl, vitamin B2, niacin, calcium, phosphorus and iron.

it is warm in nature and tastes first, warming the middle warmer to dispel cold, resolving stagnation, strengthening glands and benefiting qi, and warming kidney yang, which has a certain effect on treating asthenia, losing weight and failing to stop lactation. Achyranthes bidentata tastes bitter and sour, and has the functions of strengthening bones and muscles, promoting blood circulation and dredging menstruation. This dish is mainly made of mutton, with a variety of Chinese medicines, which has the function of strengthening the chest. It is beneficial for women with flat breasts and sunken breasts to eat more of this dish.

Baidu encyclopedia-mutton soup