How to cook mutton soup to taste good

I've been working in a restaurant for four years, and I cook mutton soup in winter. I cook white soup. Which kind of sheep makes mutton soup better, I think it should be goat, and the soup cooked by Shandong Qingshan sheep is more delicious, but it's too expensive. The pure mutton has been sold to 75 Jin, so there is no market for it! Now I will tell you how to make mutton soup. Please save it, collect it, forward it, pay attention to it, and cheat you into being a puppy! Joke! Professional sharing, I'm serious.

main ingredients: 25kg goat skeleton, 8kg girder bone, 8kg calf bone, and 3kg leg bone

seasoning: salt, monosodium glutamate, pepper, green onion, ginger, and appropriate amount of goat oil pepper. Next time, introduce the production method of goat oil pepper!

Dalianggu

Spices: Radix Angelicae Dahuricae 15g, Rhizoma Alpiniae Officinalis 1g, Fructus Tsaoko 2, Fructus Amomi Rotundus 15g, Fructus Amomi Rotundus 1g, Fructus Foeniculi 2g, and fresh ginger roots in Shanxian County 2. Pay attention to the use of colorless and fragrant spices, and do not need too much, just suppress the fishy smell! It doesn't taste at all. It's not called mutton soup!

seasoning: that is, the spices sprinkled after the bowl is filled. Just buy the seasoning from Lanzhou Lamian Noodles in the condiment store directly.

production: 1. firstly, soak the sheep skeleton in clear water for 3 hours, then blanch it with water or hot water, remove the blood, break it, and crush it if possible. The effect is better. Cut the mutton into large pieces, do the same treatment, remove the blood stains, and some of them are washed without scalding or blanching! Spices are scalded in hot water and put into the bag for later use!

White soup

2. Take a aluminum pot or stainless steel bucket, put it in clear water and bring it to a boil. The water is about 5 kg. After boiling, put in all the sheep bones, mutton, spice bags, onion and ginger, and bring it to a boil with high fire. If it is broken sheep bones, keep it on the medium fire for about an hour, and the soup will turn white. Pay attention to the meat's maturity, not overcooked, but too raw. If the bones are not broken and are lumpy, don't cook the meat too early. First, boil it with high fire for 2 hours, then cook the meat, and then simmer it with high fire for 1 hour, so that the soup can be milky and delicious. Pay attention to the adjustment of the fire, and the ratio of ingredients to soup is very important. This principle is to make water and oil reach an oil-in-water and water-in-oil emulsion under the physical boiling state of fire. I don't tell him about ordinary people. The more ingredients, the more delicious it is. This is the reason why the more busy the mutton soup hall is, the more delicious the soup is. The soup with more ingredients is new soup!

The soup is delicious

3. After the soup is boiled white, add the cooked mutton, add the white soup and blanch it, pour it out, then pour it in, sprinkle with spice powder, add salty pepper and coriander to serve, and guests can add Chili oil as they like! Xiao er, serve the bosses!