Raw materials:

Shanxian deboned Qingshan mutton 15 kg, fresh sheep bone 12.5 kg, and 500 g of fruit charcoal-covered sesame seed cake (each serving).

Seasoning:

2 kg of raw sheep oil, 0/25 g of angelica dahurica/kloc-,50 g of tsaoko, 0/50 g of cinnamon bark/kloc-,50 g of galangal, 25 g of clean scallion, 0/00 g of ginger, 50 g of salt, 30 g of diced cinnamon flour, 60 g of coriander powder and 60 g of green garlic seedling powder, and sesame oil.

Making:

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 kilograms 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 g 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 add angelica dahurica for 50 minutes until the soup is thick and white and the meat is 80% mature.

3. Take out the cooked mutton and let it dry. Cut into slices with a length of 3cm, a width of1.5cm and a thickness of1.5mm, put them into a bowl, and sprinkle with diced cinnamon noodles, minced parsley, minced green garlic and monosodium glutamate respectively for later use. Add perfume water to the cooked soup before taking it out of the pot and mix it evenly. Then put it into 60 bowls and pour sesame oil on them. Cover the oven with fruit charcoal and serve it on the table (pay attention to filter out the broken oil in the soup with a bamboo colander). Features: white as milk, blended with water and fat, fresh but not smelly, fragrant but not greasy.

Remarks:

1, clove noodles and cinnamon noodles are made into dinggui noodles according to the ratio of 2:1.

2. Preparation method of perfume water: 25g of pepper, 25g of cardamom, 25g of nutmeg, 25g of Amomum villosum, 25g of fennel, 25g of kaempferol and 25g of dried tangerine peel are washed and soaked in boiling water 1 kg for 2 hours to taste.

Production key:

1, In addition to keeping the mutton soup boiling in the pot, there are two key points: First, the use of spices such as angelica dahurica, cinnamon, tsaoko, dried tangerine peel and galangal 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, it is necessary for the fire to attack so that the sheep oil will collide with the water after melting, and it will be in harmony with each other before it can become milky. If the temperature can't be reached, the water is water, the oil is oil, and the water is on the oil.

2, where the mutton soup is cooked, the spoon will make a flower in the pot, and the next drop will be condensed into 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 mutton soup in Shan county, you must choose the green goats produced in Shan county and the water from sweet wells in Shan county to make the pure taste.

Guo charcoal gailu sesame seed cake

Raw materials:

Mintian brand medium gluten flour 500g, warm water (300g in winter and 250g in summer), 5 grams of baking powder, 0/5g of baking powder and maltose water, and 0/0g of peeled white sesame seeds. Seasoning: 20g of sesame oil, 5g of pepper powder, 5g of fennel powder, 5g of fennel powder, 0g of salt10g, 3g of chicken powder, 5g of cooked sesame seeds and 5g of chopped green onion.

Making:

1, seasoning together, stir well to make stuffing for later use.

2. Add 40℃ warm water (50℃ in winter) to the flour bowl, mix baking powder and baking powder evenly, and cover with a wet rag for 30 minutes (it must be placed in a warm place in winter).

3. Knead the dough into long strips and divide it into flour agents weighing about 55g. Knead the dough into a long strip with a wide end and a sharp end, press it flat by hand, then stick the stuffing on the wide end of the dough evenly with your fingers, pinch 5g of dough from the sharp end, press it flat on the dough covered with stuffing, spread the stuffing, pinch 5g of dough from the sharp end, flatten the relaxed dough, spread the stuffing, then wrap the overlapping dough covered with stuffing and put it down on the panel.

4. The wrapped dough is flattened into a round cake with a diameter of 9 cm and a thickness of 1.5 cm with a knife. Cut a knife flower 16 with a depth of 0.5 cm and a slope of 30 degrees along the cake with a knife. Brush the cut side with a brush to smooth it with maltose water, put the flower side down into a disc, and pinch the edge along the circle, and wipe it with your fingers dipped in water.

5. When the surface of the sesame cake is golden yellow and the finished product is 9 cm in diameter and 2 cm in thickness, take it off with a spatula and a cake tray. Features: golden color, crisp outside and tender inside, crisp and delicious.