What formula does Shanxian mutton soup bowl use?

Authentic shanxian mutton soup formula

Raw materials: boneless goat meat 15 kg, fresh goat 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 scallion, 0/00 g of ginger/kloc-,50 g of salt, 30 g of diced cinnamon, 60 g of coriander powder and 60 g of garlic powder.

Making:

1. Cut the fresh sheep bone into pieces weighing about 500g, mash the leg bone with the back of a knife, soak it in clear water for 2 hours, boil it in a warm water pot at 60℃, remove it repeatedly, and rinse it with clear water.

2. Put 25 kilograms of clear water into the pot, heat it to 90℃, then spread the bottom of the sheep bone, put the mutton, boil it with high fire, skim off the bleeding foam, add clear water 1000 g, boil it with high fire, skim off the bleeding foam, then smear sheep oil on the mutton, boil it with high fire, skim off the floating foam, add Radix Angelicae Dahuricae and grass, and cook for 50 minutes.

3. Take the cooked mutton out to dry. Cut into slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put them in a bowl and sprinkle with cinnamon noodles, coriander powder, green garlic sprout powder and monosodium glutamate for later use. Add perfume water before the cooked soup is taken out of the pot and stir well. Then put it into 60 bowls and drizzle with sesame oil. Cover the oven with fruit charcoal and serve it (pay attention to filter out the broken oil in the soup with a bamboo colander).