Steps of Sichuan mutton soup pot
1, 500 grams of mutton, washed sheep bones respectively, blanched in boiling water pot, fished out and washed.
2. Put a clean pot on a big fire, add washed mutton, 3500g sheep bones and water, ginger slices, cooking wine, spices and pepper, boil, skim the floating foam, simmer slowly with low fire until the soup is thick and fresh, and then remove the sheep bones, mutton and ginger slices, which is the original soup. Cow bone and chicken bone can also be used instead of decocting the original soup.
3. Wash the remaining mutton 1000g, cook until it is 80% ripe, and cut into pieces. The rest of the meat and vegetables are cleaned, disposed of and put on a plate. Wash the sea cucumber and chicken separately and cut into pieces.
4. Put the hot pot on the stove, add the original soup, lard, refined salt, garlic sprouts, chicken slices and sea cucumber slices, and serve them together with other plates. Each person has a seasoning plate for rinsing.