Sheep bone soup is a unique phenomenon in China's food culture. It is not only delicious, but also accompanied by the historical process of our entire civilization. In the official history, there are many stories about making soup with sheep bones, all of which illustrate the important position of sheep bone soup in the culture at that time. Cattle and sheep, as the earliest domesticated animals of our ancestors, began to drink sheep bone soup as early as 3000 years ago (the soup boiled with sheep bones unearthed in Bagongshan, Huainan, Anhui Province, can be clearly seen in a bronze soup pot), but it turned out to be a "top food", mainly used for court sacrifices and royal banquets, which is difficult for ordinary people to eat. It was not until the Sui and Tang Dynasties that the sheep bone soup was officially grounded and became the most colorful part of China's food culture. Now this bowl of sheep bone soup is blooming all over the country, including Shanxian sheep soup in Shandong, Zaozhuang sheep soup in Shandong, Huguan sheep soup in Shanxi, Jianyang sheep soup in Sichuan, Xuzhou sheep soup in Jiangsu, Luoyang sheep soup in Henan, Lingbao sheep soup in Henan and Hailaer sheep soup in Inner Mongolia.

▲▲▲▲▲ In Volume 19 of "Prepare for a thousand gold prescriptions", sheep bone soup is called medicinal soup, so it has always been regarded as a tonic. Sheep bone is sweet and warm, on the one hand, it can tonify kidney and strengthen bone, and warm the middle warmer to stop diarrhea. The nutrients such as mucin and collagen contained in it can better resist the butcher's knife of the years, keep people young and not accelerate aging. On the other hand, it is also a good calcium supplement, and so on. The ingredients are only boiled with a sheep bone, and the soup is mainly original and delicious. Today, A Fei will share with you the way that mutton bone soup is not greasy or fishy, and the soup is delicious. Simple and easy to operate, the soup is white and thick and fresh, which is very suitable for nourishing health soup in autumn and making the whole family healthy and warm. Learn together if you like ~

The characteristics of sheep bone soup-delicious soup is the king of nutrition

Material preparation:

Material: 2 kg of sheep bone

Side dish ginger/onion/white wine

Ingredients star anise/cinnamon/galangal/fragrant leaves/dried peppers/salt/pepper

-How to make it-

Step 1: As a side dish, we prepare 2 kg of sheep bones into a pot, slice ginger and cut green onions, and prepare a small pot of star anise, cinnamon, galangal, fragrant leaves and dried peppers for later use ~

Step 2: put the cold water of sheep bones into the pot and blanch it. Boil the water for 2 minutes to make the blood and impurities in it fully boil out, then remove the floating foam from the pot, pour out the sheep bones and rinse them with clear water for later use ~

Nagging: Sheep bones must be boiled in advance to remove blood stains, otherwise the stewed soup will smell fishy.

Step 3: Add oil to the wok, pour out hot oil and add cold oil, add ginger slices and onion segments and stir-fry until fragrant, pour in prepared spices and sheep bones and stir-fry for 3 minutes, stir-fry until fragrant spices and moisture in sheep bones are fragrant, pour in half a spoonful of high-alcohol liquor after smelling the meat, and stir-fry for a while. After the alcohol evaporates, pour a proper amount of boiling water without adding cold water.

Nagging: add white wine, and use the characteristics of alcohol volatilization when heated to remove fishy smell for the second time.

Step 4: Take out the pot and cook until the soup boils again, clean up the floating foam in the pot, then cover the pot and stew for 50 minutes on medium heat. After 50 minutes, take out the seasoning in the pot, because the stew is clear soup, adjust the bottom taste with a little salt and pepper to avoid too much seasoning affecting the freshness of the soup, and finally sprinkle with chopped green onion to eat ~