How to cook mutton soup is easy to stew and delicious?

Ingredients: 500 grams of mutton. 5g of prickly ash, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal, 5g of angelica dahurica, 0g of onion10g, 5g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles, 5g of cinnamon noodles and soy sauce.

Exercise:

Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is over cooked, boil it, skim the blood foam, and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.

Materials:

Shanxian boneless Qingshan mutton 15 kg, fresh sheep bone 12.5 kg, and roasted sesame seeds covered with fruit charcoal 500 g (each serving). Seasoning raw goat oil 2kg, angelica dahurica125g, Amomum tsaoko 50g, cinnamon150g, Alpinia officinarum 50g, green onion 20g, ginger block100g, salt 50g, cinnamon powder 30g, coriander powder 60g, garlic powder 60g and sesame oil 60g.

Exercise:

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 powder and monosodium glutamate respectively 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).

Zhongjing mutton soup material:

Ingredients: 500 grams of mutton. 250g of ginger, 0/50g of angelica/kloc-,2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.

Exercise:

Angelica sinensis and ginger are washed with clear water and cut into large pieces. Boning mutton, removing fascia, blanching in boiling water to remove blood, taking out and cooling, and cutting into strips with a length of 5cm, a width of 2cm and a thickness of 1 cm. Add a proper amount of water to the casserole, put the chopped mutton, angelica and ginger into the pot, boil and skim off the foam for later use. 1? 7 stew 1 hour, the mutton is cooked thoroughly.

Shouwu mutton soup material:

3,500 grams of mutton, 2 sheep heads, sheep bones 1000 grams, Radix Rehmanniae Preparata 15 grams, 8 grams of yam, jujube peel, ginger, onion, peony bark, Alisma orientalis, gastrodia elata, and pepper, 25 grams of prepared Polygonum Multiflori Radix and black sesame seeds, 3 grams of angelica sinensis and safflower, and 3 grams of dodder seed and arborvitae seed.

Exercise:

1. Wash mutton, sheep head (broken) and sheep bones with clear water, remove fascia and slice mutton, drain blood in boiling water pot, and put them into the pot together with sheep head and sheep bones (bottom of sheep bones).

2. All medicines are wrapped in gauze and put into the pot. Ginger, onion and pepper are also put into the pot at the same time, and appropriate amount of water is added.

3. Put the pot on fire, first boil it with strong fire, skim off the floating foam, then stew it with slow fire 1 hour for 30 minutes, take out the medicine bag, and add salt and monosodium glutamate to taste.

Hungarian mutton soup material:

Ingredients: 370g mutton, 75g onion, 250g potato lentil, 75g minced garlic, fragrant leaves and flour, 50g butter, a little fennel, Chili powder, flour and salt.

Exercise:

1, wash mutton and cut into small pieces; Clean onion, shred, stir-fry with lard until slightly yellow, add mutton, minced garlic, Chili powder, fragrant leaves and fennel, stir-fry, add water and boil over high fire, and turn to low heat until the meat is cooked and soft.

2. Wash and cut potatoes, wash and cut lentils, cook them separately, and add water to the soup.

3. Add a proper amount of water to flour to make batter, then boil it, add cream and stir well, and add it to the soup.

Boil the soup again with high fire and season it with salt before cooking. When eating, remove some Chili powder from the surface.

Malong spirit mutton soup material:

(This dosage can be used by 3-4 people) 1 leg of lamb with skin (1.5kg), 3 Syngnathus, 3 Hippocampus, 6 Black Dates, 2 tablespoons of dried tangerine peel 1 tablet, 2 tablespoons of Codonopsis pilosula (30g), 2 slices of ginger and 2 tablespoons of longan pulp.

Exercise:

Wash the leg of lamb, chop it into large pieces, and then wash away the blood with boiling water.

Rinse all materials with clean water for later use.

Pour 3200ml of water into the pot, add all the materials (Lycium barbarum) after the fire is boiled, and turn to low heat for about 2.5 hours after boiling again.

Finally, add Lycium barbarum and continue to cook for 30 minutes. Season with salt before eating.

Chestnut mutton soup material:

Ingredients: mutton 250g, chestnut meat 100g, mutton soup, wet starch, refined salt, ginger juice, yellow wine, white pepper, ginger slices and onion slices.

Exercise:

1. Wash the mutton, cut it into 1 cm square cubes, add refined salt, yellow wine and ginger juice, and mix well for curing.

2. Cook the chestnut meat and cut it into cubes.

3. Put mutton soup, ginger slices, onion slices and yellow wine into the pot, add diced mutton and chestnuts, bring to a boil, stew over medium heat until the mutton is cooked and rotten, season with salt and pepper, and thicken with wet starch.

Green bamboo shoots mutton soup material:

Cooked mutton 100g, green bamboo shoots 100g, vegetable oil 1 spoon, salt 1 2 teaspoon, monosodium glutamate 1 teaspoon, pepper12 teaspoon, and onion1root.

Exercise:

1. Slice cooked mutton and green bamboo shoots, slice ginger, and cut onion into chopped green onion for later use.

2. Put the wok on the fire, heat the oil to 90%, and add mutton, salt and ginger to stir fry; Pour boiling water 1 l and cook for 3 minutes.

3. Cook the sliced green bamboo shoots and the original pot of mutton soup for 2 minutes, and finally season with chopped green onion, monosodium glutamate and pepper.

Irish mutton soup material:

500 grams of mutton, 300 grams of potatoes, 200 grams of onions, 2 pieces of laurel leaves, 6 cups of water, a little salt and a little pepper.

Exercise:

(1) Cut the sheep into pieces, blanch them with boiling water, and then wash them for later use.

(2) Potatoes and onions are also cut into pieces for later use.

(3) Put the mutton, potatoes, onions, bay leaves and seasonings into a soup pot, add 6 cups of water, and cook with low fire until the mutton is cooked and tender and the potatoes are tender, which takes about 2 hours. Finally, put it in a soup bowl and serve.

Tomato mutton soup material:

Ingredients: 500g mutton (fat and thin), 250g potato (yellow skin), 50g tomato100g carrot, 50g cabbage150g onion (white skin).

Accessories: coriander 10g,

Seasoning: 50g tomato sauce, pepper 1g, 8g salt and 50g peanut oil.

Exercise:

1. Wash the mutton, put the whole piece into the pot, add water until it is half done, take it out and cut it into small squares for later use;

2. Peel potatoes, remove seeds from tomatoes, and cut them into small cubes with onions, Chinese cabbage and carrots;

3. Add a small amount of minced onion to tomato sauce, stir-fry with oil, and add 1 tablespoon mutton soup to make tomato sauce;

4. Take 1500g mutton soup and boil it. Put the chopped mutton and all vegetables into the soup, add salt and tomato sauce.

5. After the soup is cooked, add pepper and remove the coriander powder.

Longan Huai Qi mutton soup material:

Lycium barbarum 10g, Chinese yam 20g, longan 30g, red dates 10g, mutton 500g, ginger 1g, flattening, clear water 3l, and proper amount of salt.

Exercise:

1. Wash longan, medlar, yam and jujube; Cut the mutton into pieces and fly.

2. Put the mutton into the tile, add longan, medlar, yam and red dates, inject clean water, boil it with strong fire, simmer it for 3 hours, and season it with salt.

Shuangxiang mutton soup material:

Cyperus rotundus10g, fennel10g, 50g of mutton, 3 slices of ginger, 3 onions and a proper amount of rice wine.

Exercise:

1, wrapping the medicinal materials in a filter bag; Slice mutton for later use; Cut the onion into pieces for later use.

2. Put the medicine bag, mutton and ginger slices into the pot and boil the soup.

3. After the mutton is cooked, add onion and season with rice wine.

Mutton, fish and astragalus soup material:

Raw materials: mutton150g, swim bladder 50g, astragalus root 30g, ginger10g, and sheep bone soup 700g. Seasoning: salt 5g, chicken essence 3g, sugar 1g, pepper1g.

Exercise:

1. Mutton is cut into beans, swim bladder is punctured and soaked, ginger is sliced, and Astragalus is washed for later use.

2, clean the pot fire, add sheep bone soup, mutton, ginger slices, astragalus, swim bladder, simmer for 35 minutes after the fire is boiled.

Mutton onion soup material:

300g of mutton, 2 onions and a little Jiang Mo. Appropriate amount of seasoning salt, oyster sauce 1 tablespoon, monosodium glutamate 1/2 tsp.

Exercise:

1. Slice the mutton and blanch it in a hot pot to remove the grease.

2, onion peeled, cut into pieces, set aside.

3. Heat the salad oil in the pot, add the Jiang Mo and shallots, stir-fry, add some water to boil, add all the raw materials, refined salt, monosodium glutamate and oyster sauce to cook until the taste is good.

Material replacement

The mutton in the raw material can be replaced by beef, which is called beef onion soup.

Taste change

Adding peanut butter, cooking wine and three flowers of light milk to the seasoning, it becomes a delicious mutton soup.

Mutton meatball radish vermicelli soup material:

Ingredients: 200g of mutton, 4 northeast carrots 1/,eggs1each, onion, Jiang Mo, cooking wine, soy sauce, pepper and salt.

Exercise:

1. Chop mutton into mud, add onion, Jiang Mo and eggs, add a little water edge and stir in one direction, add cooking wine, soy sauce, pepper and salt and stir in one direction;

2. Cut the radish into thick shreds and soak the vermicelli in warm water;

3. After the water in the pot is boiled, add shredded radish, add a little salt to the water and continue to open the lid to cook radish;

4. Turn off the heat, squeeze the meatballs into the pot one by one with a tiger's mouth, skim off the floating foam and cook for two or three minutes;

5. Add vermicelli, continue to cook for two or three minutes, and add a little salt to taste.

Water basin mutton material:

500g of fresh mutton, sheep hind leg bone 1 root, small pieces of vermicelli 1 root, 3 dried auricularia, 50g of tofu, 5g of fennel, 3g of cinnamon, 2 tsaoko, 0/root of coriander/kloc, 2 teaspoons of salt (1 0g).

Exercise:

Soak mutton in cold water 1 hour, remove blood, scrape dirt, rinse with running water and cut into large pieces. The sheep's hind leg bone is broken.

Soak the vermicelli in warm water until it becomes soft. Soak dried auricularia auricula in cold water, remove the roots, wash the sediment and divide it into small flowers. Cut the tofu into pieces of moderate size. Zanthoxylum bungeanum, Cinnamomum cassia, fennel and Amomum tsaoko are wrapped in gauze and made into seasoning packages. Wash shallots and coriander, and cut them into chopped green onion and coriander respectively.

Add 1500ml cold water to the boiling pot. After the fire boils, add the broken sheep bones and cook for 30 minutes, then add the mutton pieces and seasoning packets. After the fire boils, continue to cook for 2 hours on medium heat. Skim the foam and oil with a spoon from time to time. Then add salt and continue to cook 1 hour to make mutton soup.

Add chopped tofu, fungus and soaked vermicelli before taking out the pot, and continue to cook for 5 minutes.

Take out the big meat pieces, cut them into thin slices, put them in a big bowl, take out the vermicelli, fungus and tofu pieces, pour them into the cooked mutton soup, and sprinkle with chopped green onion and coriander.