Zanthoxylum bungeanum10g star anise15g tripod 5g cinnamon 5g fennel 5g tsaoko 5g galangal 5g clove 2
G salt, cooking wine, the right amount.
Method:
1? Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and take it out;
Wash sheep oil and cut it into dices; Ginger is broken; Green onions; Mixing Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Alpiniae Officinalis, and dicing.
The incense is wrapped in gauze and made into a spice bag.
2? Put the sheep skeleton in a stainless steel barrel, add about 60 kilograms of clean water, boil it over high fire, skim off the floating foam, and then put it in.
Add diced lamb oil, ginger and onion, pour in cooking wine, cook for about 2 hours on medium heat, add seasoning bag (pressed with sheep skeleton), and continue.
Cook for about 1 hour until the fragrance overflows, add the mutton pieces and cook for about 5 hours until the mutton? When it's soft, it turns fine.
Salt, take the mutton out to cool, skim off the floating oil on the noodle soup (for use) to make mutton soup (at this time, there is about 45% soup left in the barrel)
Kilogram).
Note: when cooking mutton soup, chicken skeleton can also be added to the soup to increase the taste of the soup.