How to make soup in mutton soup pot

Prepare tools, a boning knife (sharp knife), a can of liquefied gas, a liquefied gas flamethrower, a thick rope and a machete.

All the sheep here are killed and bought, and then the meat is dismantled by ourselves. Find a convenient place to operate the killed sheep, tie the sheep to the two corners of the sheep with ropes, and then spray the sheepskin with a flame gun. Be careful not to burn too hard, your skin will turn yellow and your hair will be burned clean. Then use a knife to cut the mutton in half from the middle of the sheep's back, and it is much easier to pick one side, and then use a boning knife to pick it down from the top of the neck. When picking, pick slowly with bones. When the neck is finished, go straight from the back to the hind legs, regardless of the hind legs and front legs, and pick the meat off. Finally, I will lift my front legs. (Because the front legs have no edges on the skeleton) Then remove the meat with steel balls and wash the sheepskin with warm water.

Just pick some more pieces of mutton. Very good.

The sheepskin must be washed, or the broth will turn yellow.

However, a handful of mutton is divided into chunks of about 3 kg, which is convenient for cooking. Then blanch, remove the blood, take it out (I use a stainless steel bucket here) and clean the blood bubbles. Then remove the skeleton and cut each lamb chop into 6 cm sections to make steamed lamb chops.

You can also pick out the meat from the sheep's head and buy it, but it is more difficult to pick the sheep's head.

Saw the sheep brain with a hacksaw, cut the head and take out the sheep brain.

Saw off the horns with a hacksaw, and the sheep skull was used to hang soup.

Break the remaining skeleton, skull and bones, cut into sections, blanch, remove blood, take out, wash and hang soup.

2. The mutton soup is boiled.

Take 100 kg of water as an example, there are 5 chicken racks, 300 grams of ginger, 250 grams of boiled sheep skeleton, 2 pairs of pig bones and 300 grams of cooking wine.

Seasoning bag? Licorice root 5g star anise 10g kaempferia rhizome 10g fragrant leaves 5g dried tangerine peel 20g cinnamon 5g wrap the spices with gauze. The above spices can increase the flavor of soup and remove the fishy smell of sheep. ) But don't add too much spice, so as not to affect the flavor of the soup itself.

Prepare a stainless steel barrel, stir-fry it in a pot, then thaw the chicken rack and cut it into large pieces (one chicken rack is cut into 5-6 pieces). Add 500g of sheep oil, lard or salad oil into the pot. When the oil temperature reaches 60%, add 50g of ginger slices, stir-fry it in the chicken rack, and then pour it into the barrel. Then put the scalded sheep bones and pig bones into a barrel, add the old ginger and green onions, mash them, cut them into sections, wrap them with gauze and spices, pour the cooking wine water into the barrel, and cook for 2-4 hours with high fire until the soup is white and thick. After the chicken rack is fried, the soup is easier to boil white and thick.

If you think the soup is not strong enough. Just put more bones and drink less water. With more bones and less water, the soup can be cooked very thick and white.

Note a few points

Add about 300 Jin of water to each pair of bones at most. When the soup in the bucket is 1, water should be added. Never wait until the soup is finished. Every time you cook fresh mutton, you have to change the seasoning package.

3. Internal treatment of sheep

Grab the blanched mutton into the broth with a grappling hook, add 300g cooking wine, cook until it can be easily inserted with chopsticks, grab it with a grappling hook, and put it in a plate to cool. After cooling, seal it with plastic wrap and put it in the refrigerator for about 2 hours, then take out the slices. (After being put into the refrigerator, the mutton should be cut into pieces with a thickness of about 8 cm and 3 mm, and neatly put into the tray for convenient weighing. It is impossible to wait for guests, so it is very slow. ...

4. Disposal of sheep viscera

Garnat Algar

Find the head of the sheep intestine, straighten it, then pour the water into the faucet to wash it clean, squeeze it out after cleaning, then wash it with rice vinegar and salt, then soak it for 65,438+00 minutes, then wash it clean, press it in the pressure cooker for 5-8 minutes (measured by exhaust), cool it with cold water, pour it out and drain it, and then cut it into sections of about 8 cm.

Sheep lung

Sheep lung, aim the trachea at the faucet, pour water into the lung, inflate the lung, and then squeeze the water out of the lung by hand, so that the lung can be completely cleaned up after repeated three times. Then cook and slice. The lungs can't be cooked for a long time, and the more you cook, the smaller it becomes. )

Mutton tripe

The lamb belly was broken with a knife, and the oil inside was broken clean by hand. Sometimes there is undigested grass in my stomach, and then I wash it repeatedly with rice vinegar, salt and raw powder like washing clothes. After washing, wash with water to remove the vinegar smell, then blanch and remove the blood. After that, it can be cooked with mutton soup and cut into strips 1.5 cm wide and 8 cm long.

Sheep liver

Sheep liver can be sold in fresh slices, or boiled in water and sliced completely.

(It is suggested that if the fresh lamb liver is not sold out in two days, it should be cooked before selling. )

Sheep heart

Broken sheep heart, washed, cooked and sliced.

Sheep blood hook

Sheep blood is mixed with water at the ratio of 1 6. First, put the water in a basin in proportion. Then pour the blood water into the water, add a little salt and cornmeal, and stir with your hands or chopsticks. After the blood and water are completely mixed, remove the air bubbles on the surface of the blood with a small colander, and then let it stand in a quiet place. After 65,438+0 hours, the blood will be completely formed. It is suggested that no matter how cold the weather is, sheep blood should be sealed with plastic wrap and put in the refrigerator, so it is not easy to turn black.

If the mutton offal is not enough to sell, you can only buy frozen mutton offal. After the frozen sheep intestines are thawed, there is no need to clean them. (Cleaning) Directly press in a pressure cooker for 5-8 minutes (measured by exhaust), drain water, cool and cut into sections.

Frozen sheep lungs are thawed, boiled in water, cooled and sliced. After the lamb belly is thawed, it should be broken with a knife and washed clean. Sometimes it's dirty in some sheep's stomachs, so break it and wash it, then cook it directly in the broth and insert it with chopsticks. Then cut into strips (no need to blanch the frozen lamb belly, no need to blanch it)

5, red oil refining unit grams

Frying method

Prepare a stainless steel bucket (I use a shovel with a width of 40 cm and a height of X50 cm) with a width of 20 cm, cut the dried peppers and remove the seeds, then put the dried peppers in a pot for about 65,438+00 minutes, then take them out and drain them, and stir them into Bazin peppers with a machine; Wash ginger and slice, chop onion and mash, chop onion; Use a machine to break all the spices into octagonal sizes. Soak in warm water for 20 minutes and drain.

Pour the rapeseed oil into a stainless steel barrel, boil it with high fire, throw the Arnebia euchroma into the pot and fry it until it changes color, and then pick up the Arnebia euchroma residue. Boil the raw sheep oil into oil first. If the sheep oil is not enough for aquatic use, it will sell well. ) add sheep oil, then add salad oil, and after the sheep oil melts, burn it until it smokes, then add green onions, onions and celery. Then fry over high heat until 90% yellow, and take it out. Add ginger for a while, garlic for a while, stir-fry watercress, and then add Ciba pepper in batches. During the blanking process, constantly turn the bottom of the pot with a spatula to avoid sticking to the pot, stir-fry until the pepper is slightly round and white, and then add the soaked spices and white wine.

Pay attention to several problems;

Hot pot douban (I used Juancheng) was selected as douban, a new generation of pepper that is not spicy, and its color is red. When the oil is cooked, use a big fire, and the rest of the process can only use a small fire, so that the color, fragrance and taste can be completely released. When the oil temperature is found to be too high halfway, you can temporarily turn off the fire and stir fry; Add some white wine and cooking wine to cool down and turn it evenly with a shovel at the bottom of the pot; The vegetable oil before must be boiled first, and then the materials must be fried dry, so as not to be burnt. The oil is clear and bright red. Lithospermum is only used to add color. Adding liquor can make spices fully tasty and reduce dryness and spicy taste.

6, red soup base material production

You must first extract spicy red oil from the bottom material, because the bottom material fried with new oil is not tasty enough and fragrant enough, so the bottom material must be fried with old oil.

Unit grams of composition

Get ready.

Prepare a stainless steel bucket with a diameter of about 50 and a small shovel. Cut dried chili, remove seeds, boil in boiling water for about 5- 10 minutes, stir into Ciba chili by machine, chop ginger, chop garlic, cut onion, slice celery, all spices are crushed into particles (about the size of octagonal root), and tangerine peel is cut into particles with scissors. Then soak all the spices in warm water of about 60 degrees for about 30 minutes, then pour out the water and soak it in 250 grams of white wine. Soak green peppers in cold water for 10 minute, and then pour out the water. Pickled peppers, soaked ginger and chopped.

manufacturing process

Pour the vegetable oil into the bucket and boil it. Add sheep oil and butter (don't be busy with red oil). When the oil temperature is 90%, add green onions, onions and celery. At this time, steam will come out, so pay attention to burns. ) Wait until it turns yellow. Take it out when it's probably dry. Turn off the heat. When the ginger is 60% dry, add garlic and stir-fry until the skin turns yellow, add watercress and stir-fry until it is 50% dry, add pickled pepper and stir-fry ginger. Turn off the heat when the watercress is soaked in ginger and stir-fry, and then add a spoonful of pepper. Scrape the bottom with a shovel, turn off the fire when the oil boils, and stir-fry until some peppers float on the surface (about 30-40% of the water is gone at this time). Add the soaked spices, stir-fry for a while, then pour in the remaining white wine, turn down the heat and continue to stir-fry. Spices can only be fully displayed if they are slowly stir-fried on medium fire. After 30-40 minutes, switch to medium fire and start quickly. Add the mash juice, then add the sprouts, and continue to stir-fry until the pepper is slightly darker. Add the soaked peppers and continue to stir fry. When the color of pepper darkens, there is not much steam coming out of the bucket. At this time, add rock sugar, fry for about 10 minutes, and then turn off the heat. Cover and let the oil settle for 3 hours. The red oil on the surface is old oil, and the rest is bottom material. (the fried bottom material must be completely cooled before it can come out. )

Note a few points

Hot pot watercress should use watercress (I use Juancheng brand), and pepper must be seeded. Pepper should be matched with non-spicy (I used 1000 non-spicy new generation, 500 sweet peppers, 500 Guizhou millet peppers). If the food is not spicy, use Cenozoic and sweet pepper.

Stir fry with recycled old oil and new oil next time.

7, red mutton soup pot bottom preparation unit grams

500-750 base, old oil 1500- 1750, broth 3000, sheep oil 150 ginger 5 slices, garlic 3-5 petals, chicken essence 30, monosodium glutamate 30, salt 10, and pepper noodles. Cut 2-4 green onions. Here we weigh the mutton and pour it into the bottom of the pot. The pot is out. Send three side dishes, boiled radish, a bean sprout and a cabbage.

8, broth mutton soup pot bottom

Mutton soup pots in Chongqing are divided into: large pot, medium pot and small pot. Cauldron of mutton offal 1 * * 2 kg, middle pot of mutton offal 1, 5 kg, mutton soup pot 1 kg. As long as the guests don't want it separately, it is half mutton and half mutton offal. )

Take the cauldron as an example: prepare a wok, wash it, dry it and add some water. Add 150g sheep oil to medium fire, when the oil temperature reaches 40%, add a few slices of ginger and stir-fry the ginger slices a few times, then add the weighed mutton offal and stir-fry. When the mutton is a little bubbly, add 4000g broth, add 15g chicken essence, 10g monosodium glutamate and 65438 pepper noodles. You can put it in a casserole.

Sprinkle medlar, jujube and onion on the noodle soup. When I cook, I will add some cooked radish, carrot and tomato slices to the bottom of the pot.

This way, the mutton is made into clear soup. Stir-fry the mutton and add the soup. The mutton will be more fragrant, the soup will be thicker and whiter, and it will turn white without adding milk. (This principle is the same as making cucumber preserved egg soup. Preserved eggs must be fried in oil, and the soup will become whiter and whiter. Clear soup mutton will be fragrant only if it is fried, and the soup is thicker.

(Chicken juice and bone meal can be purchased on Taobao)

9, oil dish production

In Chongqing, mutton is usually eaten with rotten sea pepper and dried pepper.

Pickled sea pepper

Beauty pepper 500g red pepper 100g red pickled pepper 200g wild pepper 200g garlic 150g vegetable oil 500g ginger 50g onion 100g.

Stir all the peppers and garlic with a machine or chop them with a knife, just like peppers.

Wash the pan and pour the salad oil. When the oil is heated to 70%, put the ginger slices and green onions in the oil pan and fry until yellow. Then add the stirred pepper and stir-fry until the pepper turns a little yellow and feels a little old. Add 30 grams of salt, 50 grams of chicken essence and 50 grams of monosodium glutamate, stir well and turn off the heat. It must be completely cooled before use. Absolutely delicious (I made it myself)

Note a few points

Oil must be soaked in pepper. If the oil is low, you can add some salad oil. I felt a little muddy when I first cooked it. Don't worry. The oil will gradually clear. Can't fry. You should always scrape the bottom of the pot to avoid sticking it. It's not fragrant when it's tender, but it will smell burnt when it's old. Old and tender can grab it and fry it a few times by themselves. If the food is not spicy, you can skip the pepper.

Dried sea pepper vegetable

Hu Haijiao noodles 15g chicken essence 5g monosodium glutamate 5g salt 3g pepper noodles 3g chopped green onion 5g.

Huhaijiao noodle making

Hu Haijiao must be fried with persimmon pepper or bullet pepper to be fragrant enough. Persimmon peppers can be cut to remove seeds. You can dry it first, or you can keep it warm in an electric rice cooker overnight. Take it out and fry it. There is no oil in the pan. It needs dry frying to be fragrant enough, not too much.

Chongqing mutton soup pot should send three side dishes, usually cabbage, bean sprouts and boiled radish.

10, old oil recovery

Take back every pot of red soup that the guests have eaten and pour it into the prepared recycling oil drum. Put a filter residue on the top of the bucket to let the filter residue flow out. After the oil to be recovered has settled for 20 minutes, pump the oil in the oil collecting barrel into another oil washing barrel (stainless steel barrel) with a spoon, thoroughly clean the oil until some water is added, then add 2: 1 clear water, put it on the stove, and bring it to a boil with high fire. After boiling, switch to medium heat and burn for about 10 minute. Only hit the water level, not hit it. Don't pump water into the old oil drum. Put the remaining oil in the oil washing barrel into the recovery oil barrel and wait for the second recovery. It's best to pump the oil up and wash it when you go to work in the morning, and then pump it into the old oil drum before you leave work at noon. Then just melt the oil in the old oil drum and burn it clean. Never burn for a long time. The oil has lost its fragrance for a long time. You can use it at night when you go to work in the afternoon. If there is good business at noon, you can burn it at noon. After repeating for 5 days, you can add some green onions and put the old ginger in the old oil drum for refining. When the green onions and ginger are stir-fried a little, you can turn off the heat. When the bottom material is almost used, it will be fried with recycled old oil. Wash the old oil before frying. Just wash and precipitate when frying, without refining. Let's cycle like this in the future.