Dietary calories: 405 (calories)

condiments

Shanxian boneless Qingshan mutton 15kg

Fresh sheep bone 12.5kg.

Methods/steps

1

Cut the fresh sheep bones into pieces weighing about 500g, mash the leg bones with the back of a knife, soak them in clear water for 2 hours, boil them in a warm water pot at 60℃, remove the floating foam repeatedly, take them out and rinse them with clear water.

2

Put 25 kilograms of clean water into the pot, heat it to 90℃, then spread the bottom of sheep bones, put mutton on it, boil it with strong fire, skim off the bleeding foam, add clean water 1000 g to boil it with strong fire, skim off the bleeding foam, then smear sheep oil on the mutton, boil it with strong fire, skim off the floating foam, and add Radix Angelicae Dahuricae, Fructus Tsaoko and meat for 50 minutes until the soup is thick and white.

three

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 Ding Gui 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).

end

Matters needing attention

1, clove noodles and cinnamon noodles were made into dinggui noodles according to the ratio of 2: 1.

2. Method of making perfume: 25g of Zanthoxylum bungeanum, 25g of cardamom, 25g of nutmeg, 25g of Amomum villosum, 25g of fennel, 25g of Kaempferol and 25g of dried tangerine peel are washed and soaked in boiling water 1 kg for 2 hours for seasoning.

3. In addition to the mutton soup cooked in the pot, there are two key points when firing: First, the use of spices such as angelica dahurica, cinnamon, tsaoko, dried tangerine peel and galangal should be strictly proportional. If there is more, the taste of the medicine will be better, and if there is less, the fishy smell will not be removed; Second, it is necessary to fire to melt the sheep oil and collide with the water, so that it can become milky white. If the temperature can't reach, water is water, oil is oil, and water is above oil.

4. Where the mutton soup is cooked, the spoon will make a flower in the pot, and the next drop will condense into oil. The mutton soup is eaten while it is hot, and the mutton soup made of "Futian" is the best, because the fat of Qingshan sheep is tender, and the stewed mutton soup is particularly delicious.

5. To make mutton soup in a single county, you must choose the green goat produced in a single county and the water in a sweet well in a single county to make a pure taste.