How to make Jianyang mutton soup?

Jianyang Mutton Soup is a local delicacy in Jianyang, Sichuan! Basically, there are Jianyang mutton restaurants in most areas of Sichuan and Chongqing. However, due to the quality of the mutton, the tastes in these stores are also very different!

Authentic Jianyang mutton requires the leg meat of big-eared goats. This kind of meat tastes tender and tender. The processed mutton is fragrant but not fishy. Especially in winter, eating a bowl of Jianyang mutton soup will make your whole body feel delicious. It’s warm from top to bottom!

Let’s talk about how to make Jianyang mutton soup!

Material preparation:

Ingredients: One leg of lamb.

Accessories: ginger, green onions, garlic sprouts, tangerine peel, a little Amomum villosum

Seasonings: mutton fat, salt, monosodium glutamate, fennel powder, pepper.

Production steps:

1: Buy the lamb leg and separate the bones and flesh! You can ask the chef to help you pick out the bones when you buy meat. Bones smashed.

2: Soak the bones and meat in water to remove the blood.

3: Pour cold water into the pot and blanch. Then cool down.

4: Put ginger, tangerine peel, amomum villosum, mutton and mutton bones into the pot in order, and pour more boiling water. The fire comes to a boil.

5: Boil over high heat. Remove the meat pieces when the mutton is about 8 years old, and continue to cook the bones over high heat for about 8-12 hours! Simmer until the soup is thick and white.

6: Slice the cooked mutton, slice the ginger, and cut the green onions into horse ear shapes.

7: Put mutton oil in the pot, heat it to about 50% heat, add ginger and green onions and stir-fry, then add mutton and stir-fry for about 3 minutes, then add fennel powder. Then add the boiled mutton soup and simmer over high heat for about 3-5 minutes. High heat can quickly boil the soup.

8: Add salt, monosodium glutamate, and pepper, put it into a bowl, and sprinkle garlic sprouts on the bowl. You can add coriander or chopped green onion according to your personal preference

What should I do if the soup is not white?

1: Normally cooked lamb bone soup is not easy to boil. You can buy a crucian carp, fry it until both sides are golden, wrap it with gauze, and put it into the soup to cook together.

2: It is not recommended for families to cook haggis in mutton soup. The smell of haggis is very strong! It is easy to bring odor into the soup. If you want to eat haggis, it is recommended to cook it in a separate pot, blanch it, add ginger, green onion, cooking wine, dried chili knots, and peppercorns, and stew together. Four key points to make Jianyang mutton soup!

1: Boil the mutton soup over high heat for a long time, at least 10 hours!

2: Choose big-eared goat leg meat, try to choose goats about 1 year old.

3: Stir-fried mutton! Be sure to stir fry until fragrant!

4: Bones and meat should be separated! It is easier to release the flavor if you cook it separately! Especially haggis, it is not recommended to cook it in mutton soup!

What do you think of Jianyang mutton? Welcome to speak out in the comment area!

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...This question is a bit confusing: Jianyang mutton soup was originally the diet of lower-level people, and it was the most convenient and simple diet for the lower-class workers. It's winter, the cold is coming, and after working hard, I want to eat meat and drink soup again, so I walk to the street and find a very simple mutton soup restaurant, cut a pound of cooked meat, add some lung slices and intestines. Once the tripe is hot in the pot, serve it together with the soup, dip it in salted dried chili noodles, drink two ounces of soju, and eat half a catty of dry rice... Done! ...Jianyang mutton soup is simple and bold, and it is also cheap. It has the pleasure of drinking a big bowl of meat and eating a lot of dry rice.

...The mutton should be tender and suitable, with less fishy smell... Of course, in recent years, some mutton soup restaurants have added various techniques and seasonings such as pepper, MSG, etc. to adapt to today's tastes... But these It’s all appearance but not the root cause, so even in Jianyang, no one dares to say that he is the only authentic one with the secret, because the most authentic way is the most simple... Small restaurants in rural towns may be the delicacies that everyone is looking for.

But there is a secret to Jianyang mutton soup, which is boiling Jianyang’s native goat in water. When talking about native goat, you should talk about its origin. This is the real secret of Jianyang mutton soup.. .But that’s another topic.

The Jianyang mutton soup recipe and cooking techniques that cannot be bought with money are only given to those who are destined. I'm sorry, colleague, please don't hit me.

Everyone must like to drink mutton soup, and I also like to drink it. But among the many mutton soups, my favorite is Jianyang’s mutton soup. There are two kinds of mutton soup. One is white soup: milky white in color. , the soup is mellow and has a rich flavor without any greasiness after one sip. The other is clear soup: the soup is clear, not fishy and greasy, has a fragrant aroma, and is enhanced by red oil. Now I will share with you the recipes of these two mutton soups in detail!

"1" White mutton soup

Spice ratio: 150 grams of yam, 25 grams of white pepper, 10 grams of angelica, 7.5 grams of kaempferol, 5 grams of tangerine peel, 2.5 fennel grams, 2.5 grams of geranium leaves, 1 grass fruit, 1.5 grams of angelica root, and 1 clove.

Vegetable ingredients: 250 grams of ginger slices.

Ingredients: 5000g mutton, 4000g mutton bones, 250g mutton brain paste, 250g mutton fat.

Production process:

Put the mutton oil and mutton brain paste in a clean pot over high heat, add ginger slices and sauté until fragrant. Then add the lamb bones and Beijing Erguotou, stir-fry until fragrant and pour into the soup pot.

Pour 13 kilograms into the pot and add the spice bag (all the spices are soaked in boiling water for 20 minutes and taken out to make a spice bag). Bring to a boil over high heat and skim off the foam in the middle. Then add the washed mutton (fresh mutton is soaked in water for 5 hours, changing the water every hour)

Stew for about 30 minutes, turn off the heat and soak for 30 minutes, then remove Let the meat cool, slice and set aside.

When it is sold, pour in 1.3 kilograms of cooked soy milk, stir evenly and bring to a boil over high heat.

Use a slotted spoon to put the meat into the soup and soak it until heated through. Put it in a bowl and pour the broth over it. Sprinkle the minced coriander, pepper, salt and chili oil on top and enjoy.

"Two" Clear Mutton Soup

Spices ratio: 25 grams of white pepper, 10 grams of Angelica dahurica, 7 grams of Kaempferia, 7 grams of Astragalus, 5 grams of Achyranthes bidentata, grass 1 fruit, 2 grams of cumin, 2 grams of bay leaves, and 2 grams of angelica.

Ingredients: 5000 grams of mutton, 4000 grams of mutton bones, 0.8 kilograms of white carrots. 130 grams of mutton oil and 13 kilograms of boiling water.

The steps are the same as those for white soup.

In most places in our country, there is a custom of eating mutton during the Winter Solstice! During the Winter Solstice in Chengdu, whether it is a big hotel or a small restaurant, the main dish on the Winter Solstice must be mutton! Roadside stalls basically rent dozens of tables and place them on the sidewalk on this day, and they are almost full! Until the mutton is sold out! When I was working in Chengdu in 2009, our daily turnover from selling mutton was equivalent to a normal month’s!

PS: In recent years, it seems that setting up tables on the roadside is no longer allowed. I don’t know if it’s because of social progress or because of stricter control!

The most popular way to eat mutton in Chengdu during the Winter Solstice is Jianyang mutton soup pot! The white meat in the soup is delicious! Served with jiu condiments, eating a pot of mutton like this in the cold weather is truly a fairy-like enjoyment!

Bowls of Jianyang mutton

Authentic Jianyang mutton requires the leg meat of big-eared goats. This kind of meat tastes tender and the processed mutton is fragrant but not fishy. It is particularly Eating a bowl of Jianyang mutton soup in winter will make your whole body feel warm!

Let’s talk about how to make Jianyang mutton soup!

Material preparation:

Ingredients: One leg of lamb.

Accessories: ginger, green onions, garlic sprouts, tangerine peel, a little Amomum villosum

Seasonings: mutton fat, salt, monosodium glutamate, fennel powder, pepper.

Production steps:

1: Buy the lamb leg and separate the bones and flesh! You can ask the chef to help you pick out the bones when you buy meat. Bones smashed.

2: Soak the bones and meat in water to remove the blood.

3: Pour cold water into the pot and blanch. Then cool down.

4: Put ginger, tangerine peel, amomum villosum, mutton and mutton bones into the pot in order, and pour more boiling water. The fire comes to a boil.

5: Boil over high heat. Remove the meat pieces when the mutton is about 8 years old, and continue to cook the bones over high heat for about 8-12 hours! Simmer until the soup is thick and white.

6: Slice the cooked mutton, slice the ginger, and cut the green onions into horse ear shapes.

7: Put mutton oil in the pot, heat it to about 50% heat, add ginger and green onions and stir-fry, then add mutton and stir-fry for about 3 minutes, then add fennel powder. Then add the boiled mutton soup and simmer over high heat for about 3-5 minutes. High heat can quickly boil the soup.

8: Add salt, monosodium glutamate, and pepper, put it into a bowl, and sprinkle garlic sprouts on the bowl. You can add coriander or chopped green onion according to your personal preference

Jianyang mutton with white soup and fresh meat.

What should Tang Bubai do?

1: Normally cooked lamb bone soup is not easy to boil. You can buy a crucian carp, fry it until both sides are golden, wrap it with gauze, and put it into the soup to cook together.

2: It is not recommended for families to cook haggis in mutton soup. The smell of haggis is very strong! It is easy to bring odor into the soup. If you want to eat haggis, it is recommended to cook it in a separate pot, blanch it, add ginger, green onion, cooking wine, dried chili knots, and peppercorns, and stew together.

No crucian carp is added, the color of pure mutton soup.

Four key points to make Jianyang Mutton Soup!

1: Boil the mutton soup over high heat for a long time, at least 10 hours!

2: Choose big-eared goat leg meat, try to choose goats about 1 year old.

3: Stir-fried mutton! Be sure to stir fry until fragrant!

4: Bones and meat should be separated! It is easier to release the flavor if you cook it separately! Especially haggis, it is not recommended to cook it in mutton soup!

What do you think of this way of eating Jianyang mutton?

For real mutton soup, you still need to take care of the mutton! ! ! ! Available all year round! Tastier than this! Will understand! Will understand! !

Sichuan Jianyang mutton soup is relatively thick and white. In addition to mutton and mutton bones, crucian carp is also included. This is one of the reasons why the mutton soup is particularly white, and the nutritional value is also greatly improved.

Shanxian sheep soup in Shandong is very famous. It is called medicated soup and mainly uses goat. Mix it with some Chinese herbal medicine. Boil the bones and meat in the same pot. When the meat is cooked, take it out and cut it into pieces and put it in a bowl. Add some chopped green onion and coriander. Pour in the soup cooked with the bones and meat. Paired with Shandong specialty sesame seed cakes, it tastes very good and very nourishing.

I am a Muslim and have also opened a Laoyang Soup Restaurant. It is completely different from the above method. What is important is the original taste. A pot of old soup base can be cooked for a long time. It is popular all year round and mainly consists of mutton bones and mutton. First, soak the lamb bones in cold water for about 10 hours to remove the blood and odor. Then blanch it in hot water and finally put it in the pot. Basically, no seasonings are added to pursue the original taste. Over time, only the bones are replaced, not the soup. Hui people mainly eat mutton soup. Cook the haggis, chop it up, add some coriander and green onion, and add it to the old sheep soup. When eating, add salt, white pepper, and some chili oil if you like it spicy. Steamed buns or pancakes. Some people like it without even adding salt. That's the taste. No more talking, all the Harazis came out. If you want to open a Laoyang Soup Restaurant, I can teach you for free.

Mutton was originally the main food of the nomads on the grasslands of my country. It is widely spread because of its tender meat and mellow flavor. Not only that, the cholesterol and fat content of mutton are lower than those of pork and beef. In addition, mutton has a lower cholesterol and fat content than pork and beef. It has the property of being warm and tonic, and has become a food that is loved and respected by Chinese people.

But there is a problem with mutton, and that is the smell of mutton. If it is not handled well, the overall effect of the mutton soup will be very bad due to the fishy smell; but if it can be handled well, the mutton soup will only be salty and fresh but not salty. Other fishy smells are a very wonderful thing in the cold winter~

There are many places that can make mutton soup fresh but not smelly, but the most famous mutton soup comes from these four This place is known as "China's Four Great Mutton Soups".

The number one title is Shanxian mutton soup in Heze, Shandong Province, which is known as "the best soup in China". If you have not been to Shanxian County, you would not know that mutton soup can be so delicious. The overall soup color is milky white. , made from goat bones, the mutton soup does not add any other seasonings except Sichuan peppercorns, angelica angelica, tangerine peel and other natural seasonings, but the taste is indeed unmatched by mutton soup made with various MSG.

The common sheep in my country are divided into goats and sheep. Compared with sheep, goat meat is not as fat and tender as sheep, and the smell of mutton is heavier than that of sheep. However, Shanxian’s mutton soup is made with pure green goat bones. It is made to be "white like milk, blended with water and fat, pure in texture, fresh but not sour, fragrant but not greasy, rotten but not sticky". It has been selected into famous Chinese recipes for its unique style, and the soup is included in the recipe. The only Shanxian mutton soup is the best, so it is called "China's No. 1 Soup".

Ranked second is Hailar mutton soup. You can’t go wrong with the mutton from Inner Mongolia. It is said that Hailar means "the place where wild leeks grow" in Mongolian. Sheep that grow up eating wild leeks have strong bodies and abundant blood. The meat of this kind of mutton is fresh and tender, and the soup cooked is fragrant, fragrant and not fishy at all. There is no original fishy smell of mutton.

I originally thought that mutton soup was popular in the northwest, but I didn’t expect that Mudu Town in Suzhou also has the habit of drinking mutton soup. Therefore, there is a saying that "Gusu mutton is in the collection of books, and the aftertaste is all in Jinxuefang" explain.

Book-collecting mutton is very famous in Jiangsu and Zhejiang. It can be said to be "popular in Jiangnan". Mudu Ancient Town in Suzhou, where the book-collecting mutton is located, has also been rated as the "Hometown of Chinese Mutton Food" by the China Cuisine Association.

Zangshu mutton is mainly white-cut mutton. The traditional methods include "white-roasted" and "braised in red". The ingredients of "white-roasted" are simple and require more attention to the quality of the mutton and the skills of the chef. To be more sophisticated.

Another unique feature of Zangshu mutton is that the mutton is cooked in wooden barrels. The fragrance of the wooden barrels can remove the mutton smell, so that the soup cooked in this way has only a fresh aroma without any smell, which is a local specialty. Famous specialty food.

Sichuan’s Jianyang Mutton Soup uses free-range goat meat. Although this kind of goat is small in size, it is full of vitality and tender meat, fat but not greasy, warm and tonic but not irritating, making it unique. .

Jianyang mutton soup benefits from the breed of sheep, which is a cross between American Nubian sheep and Jianyang native sheep. Coupled with the continuously improved production technology and techniques, Jianyang mutton soup has become famous.

In addition to China’s four major mutton soups, the more famous ones include Shanxi Guo’s mutton soup, Luoyang mutton soup, Xuzhou mutton soup, Henan Lingbao mutton soup, Anhui Huainan mutton soup, etc. If you look at it this way, The areas where mutton is eaten in China are very wide.

In the cold winter, a bowl of hot mutton soup is simply a prelude to overall comfort. As a representative of the mutton soup industry, China's four major mutton soups are also necessary to check in.

Across the world, braise in braise and boil in white, mutton soup is popular!