Main ingredient: 750 grams of lamb belly.

Toppings: cilantro.

Seasoning: salt, chicken essence, cooking wine, green onion, ginger, pepper, cooking oil.

Practice:

1. Wash the lamb brisket, cut into thick shreds;

2. Sit in a pot on the fire into the bottom oil, when the oil is hot, put the ginger slices to stir fry the flavor and then poured into the boiling water, add salt, chicken essence, cooking wine, pepper, seasoning, the water boiled first into the lamb cooked, sprinkle with shredded green onions and cilantro leaves can be eaten out of the pot.

Method of lamb soup

Raw materials

500 grams of lamb. 5 grams of pepper, 5 grams of cinnamon, 5 grams of peel, 50 grams of coriander, 5 grams of grasshopper, 10 grams of ginger, 5 grams of Angelica dahurica, 10 grams of green onion 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove flour, 5 grams of cinnamon flour, 5 grams of soy sauce, 25 grams of sesame oil.

Method

Wash and cut the mutton into long 10 cm, 3.3 cm wide, 3.3 cm thick block, mutton bone smashed laying on the bottom of the pot, above the mutton, add water to more than the meat, high-flame boiling, skimming blood, decanting the soup is not used. Add water, boil with high heat, skim off the foam. Add the right amount of water, boil and then skim the foam, then put the mutton oil into a few moments to cook, and then skim the foam once. Peppercorns, cinnamon, Chenpi, grass nuts, good ginger, white mango, etc. with gauze wrapped up into a spice packet, together with ginger, scallion, fine salt into the pot, continue to cook with high fire until the lamb is eight ripe, add red oil. Pepper water, cook for about two hours or so that is. At this time, the soup pot should always keep boiling, fish out the cooked mutton, top wire cut into thin slices, put into a bowl, sprinkled with parsley that is into the broth. Chili oil, scallions can be installed flavor plate, lotus leaf cake in a large plate, and with the lamb soup on the table. When eating, put a little chili oil, lotus leaf cake sandwiched scallion, can be eaten with mutton soup.

Jianyang mutton soup in Sichuan is very famous, Jianyang is not far from here, the taste is similar. The following is an introduction to a method of making lamb soup in Jianyang, although the flavor of the taste than the authentic lamb soup in Jianyang taste almost, (mainly poor in the simmering of the soup, the production method is certainly right). But with the heart, it should be good.

1, simmering soup: this is very important. (Carp take gauze wrapped, pig's stick bone, sheep's stick bone, mutton cooked together)

2, mutton good after fishing up slices, soup continue to simmer, simmering white, Oo the longer the better.

3, lard in a pot, put ginger cocoa copied to golden brown. To the mutton, began to burst, burst incense, put a little salt, pepper, fennel powder (this is very important, but do not put too much, a little bit is good).

4, burst well after you can pour soup into the boil, boil, soup should also be very white. Put the right amount of salt and monosodium glutamate (MSG), and then put a little bit of fennel and pepper, a little bit of good (take between the fingers to clip a little bit of sprinkled on top of it!

5, start the pot, put green onions.

6, hit a dry sea pepper noodle dish, or green sea pepper dish!

In fact, Jinyang's way of eating is to put onions, generally not in the soup put cilantro, we should bear in mind, put the cilantro, mutton soup a pot are not authentic, will cover up a little bit of mutton soup flavor. Carp, depending on whether the soup is a big pot or a small pot, buy one or two can be.

Well, the above is the practice of authentic lamb soup in Jianyang, the flavor of the absolute bus. And the soup flavor is only fresh, the mutton is also delicious