Material:?

Some lamb ribs, some peppers, and dried peppers are prepared according to personal taste.

At least one tooth (onion), some salt and some ginger.

Steps!

Wash the processed mutton with clear water;

Put the mutton in the pressure cooker and add enough water at a time. My father uses a pressure cooker mainly because it is big enough. In the process of stewing soup, the pressure function of the pressure cooker is not used, but the lid is gently covered. If there is a big enough soup pot at home, I think it can replace the pressure cooker;

After the fire boiled, the blood foam and impurities in the noodle soup began to float away. This is the most crucial step, and it is also the reason why I love this mutton soup most.

And ginger slices. Zanthoxylum bungeanum and ginger are indispensable, but the dried pepper skin is increased or decreased according to personal preference. Although I put a lot, I still don't feel spicy when I eat soup and meat. You can't eat spicy food.

Cover the pot, simmer for about an hour, and put salt in the middle;

Prepare two onions at the same time;

Cut it for use at will;

After an hour, put chopsticks into the meat to see if it can be inserted through. If you can, you are ready to cook. It usually takes more than an hour and a few minutes, and it should not be cooked too badly. It is best that the meat is not very hard, but you can still hear a slight crunch when biting, so that the meat can be eaten. Add chopped onions and bring the soup to a boil for one minute. Turn off the fire. The mutton soup is finished.

skill

To boil soup, boiling soup foam will continue to roll up;

It's time to skim the foam. As soon as the froth appears, you should start skimming. If it is cooked for a period of time, the soup will become turbid, the taste will not be refreshing and there will be a bad taste, such as the taste of mutton, and the quality of the whole soup will be greatly reduced.