Shehong Jianyang Mutton Soup Wei Zi Rd

1, T: This is very important. Crucian carp wrapped in gauze, bonzi bone of pig, bonzi bone of sheep and mutton are cooked together.

2. After the mutton is cooked, pick up the slices, and the soup will continue to simmer on a small fire, which will turn white. The longer it lasts, the better.

3, lard pot, put ginger cocoa copy until golden brown. When it comes to mutton, stir-fry it, and then add a little salt, pepper and fennel powder (this is very important, but not too much, just a little).

You can pour the soup after the explosion. After boiling, the soup should also be very white. Put the right amount of salt and monosodium glutamate, add a little fennel and pepper, just a little (just sprinkle between your fingers! )

5, from the pot, put onions.

6. Make a dried sea pepper noodle dish or Qinghai pepper dish!

In fact, Jianyang's eating method is to put onions. Generally, coriander is not put in soup. Everyone should remember that if you put coriander, a pot of mutton soup is not authentic, which will cover up the taste of mutton soup. Crucian carp, depending on whether the soup is a big pot or a small pot, just buy one or two.

Practice of Jianyang mutton soup II

First, choose mutton. If you like heavy taste, you can choose mutton, which has more meat. Otherwise, choose goat meat.

Second, deal with bones and meat: cut the bones and meat into large pieces, subject to putting them in the pot.

Third, after washing warm water, put a proper amount of water in the pressure cooker and shoot a large piece of ginger (more ginger flavor). After the water is boiled, put the bones and meat in the pot. There are a lot of floating foam on the surface when cooking, and slowly beat out the floating foam.

4. After skimming the froth, add pepper and a little salt, cover the pot and cook for about 30 minutes. Chopsticks can be easily inserted into the meat, and all the meat will be knocked out. If the flesh and blood are not separated, the bones with meat will also be beaten out. Take out the bones and throw them into the soup pot to continue cooking.

Cook the soup for another hour or so. If you are not in a hurry to eat, put the pressure cooker in a sealed carton to keep warm, and then open the lid. The soup is milky white and beautiful.

6. Cut the mutton into pieces for use.

7. Heat a little lard and vegetable oil in a wok, add Jiang Mo (if you like pepper, add some whole pepper) and stir fry. Pour in the mutton slices, stir-fry for about five minutes, and turn off the heat.

8. Put the fried mutton slices into the stew pot, pour the mutton soup into the stew pot, add a lot of pepper and a little chicken essence to taste, continue to stew for 15 minutes on low heat, remove the floating foam on the surface, add appropriate amount of salt, and turn off the fire. If you like onions and coriander, you can put them in.

Nine, Jianyang mutton soup authentic way to eat, there are sheep blood, sheep offal and so on. Soak rice with soup when eating. Dip the sliced meat in seasoning (seasoning includes dried Chili powder, monosodium glutamate, pepper powder and salt). Of course, drinking mutton soup directly is also delicious.

Well, that's the way to make authentic Jianyang mutton soup. The taste is absolutely suitable. Besides, the soup tastes fresh and the mutton is delicious. You can do it yourself if you are interested, especially in winter.