Seasoning:
2 kg of raw sheep oil, 50 g of angelica dahurica, 20 g of tsaoko, 25 g of cinnamon, 25 g of galangal, 50 g of clean scallion, 50 g of ginger block 100, 50 g of salt, 30 g of diced cinnamon noodles, 60 g of minced coriander and minced green garlic, 60 g of sesame oil, 60 g of monosodium glutamate and 0 g of perfume water.
Main production process:
1, fresh sheep bones are chopped into pieces weighing about 500g, leg bones are smashed with the back of a knife, soaked in clear water for 2 hours, boiled in a warm water pot at 60℃, removed repeatedly and rinsed with clear water.
2. Put 25 grams of clean water into the pot, heat it to 90℃, then lay the bottom of the sheep bones, put the sheep meat on it, boil it with strong fire, skim the bleeding foam, add clean water 1000 grams to boil it with strong fire, then skim the bleeding foam, then spread the sheep oil on the mutton, boil it with strong fire and remove the floating foam, and add angelica dahurica for 50 minutes until the soup is thick and white, and when the meat is 80% mature.
3. Take out the cooked mutton and air-cool, cut into thin slices with a length of 3cm, a width of1.5cm and a thickness of1.5mm, put them in a human bowl, and sprinkle with cinnamon noodles, coriander powder, garlic sprout powder and monosodium glutamate respectively for later use. Add spice water to the cooked soup before taking it out of the pot, stir well, then put it into a bowl, pour sesame oil on it, and eat it with the baked wheat cake in the furnace, which is a perfect match.