(1) The mutton soup is made of mutton 500g, ginger 250g, angelica sinensis150g, pepper noodles 2g, onion 50g, cooking wine 20g and salt 3g. Practice 1, Angelica sinensis and ginger are washed with clear water and cut into large pieces; 2. Boning mutton, removing fascia, removing blood by boiling water, taking out and cooling, and cutting into strips with a length of 5cm, a width of 2cm and a thickness of 1 cm; 3. Add an appropriate amount of water to the casserole, put the chopped mutton, angelica sinensis and ginger into the pot, boil with high fire, skim off the floating foam, and stew with slow fire 1 hour, and the mutton will be cooked. Sichuan cuisine, with rotten mutton and fresh soup, has a good effect on deficiency cold and yellow back after illness. Ingredients: 500 grams of mutton, 250 grams of sheep belly and 200 grams of sheep blood. Ingredients: radish1200g, angelica sinensis, codonopsis pilosula and adenophora adenophora 25g each, lard 200g, and green pepper sesame oil. A spice packaging method: 1. First, wash the mutton and tripe with clear water. Put 200 grams of lard in the pot. When the oil melts, add mutton and tripe and stir fry, then add fresh soup. After the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora, and stew with high fire. When the soup boils again, add the seasoning bag (which contains star anise, pepper, dried sea pepper, ginger, onion, etc.). 2. In the process of mutton soup stew, cut the green pepper into granules and put it in a small dish filled with sesame oil, which will drown the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, take out the oil dish and eat. Features: the soup is delicious, the mutton is cooked thoroughly, and it melts in the mouth. It's a fresh meat dish that makes you memorable. This paper introduces the practice of mutton soup and the nourishing function of nourishing food in winter: mutton soup is hot and can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much. Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious. Method: Wash the mutton and mutton skeleton first, and then do some treatment on the mutton offal. Cook the mutton and mutton offal in a pot, add some onions and ginger (not suitable for enlarging the ingredients, cook the mutton and mutton offal, and then take them out and cut them into pieces for later use. Put the sheep skeleton in a pot, put water, ok, and fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the soup is milky white, it is like milk. You must be willing to spend time cooking soup. Put chopped mutton and mutton offal into a bowl, put some vegetables such as chopped green onion, coriander and garlic, put some refined salt, and pour the cooked mutton soup into the bowl while it is hot. Well, a bowl (2) The ancients ate sheep. It is not difficult to see from Chinese characters that sheep is "beautiful", fish sheep is "fresh" and mutton is beautiful. Nowadays, people are tired of eating delicacies, trying to find something new to eat (I don't think they can come to SARS without eating civets), and they have long been dismissive of sheep, and mutton is not eaten as much as the ancients. At most, just rinse it in the hot pot, bake it on the barbecue rack (please don't spoil anything), and then simply send it to the feeding channel for digestion. I grew up in southern Shandong, and I have heard and witnessed the gestation and spread of "mutton food culture" in this hot land. Lunan people have a soft spot for sheep. Walking in the street, mutton soup kitchens abound. The diners in the mutton soup kitchen are not only dignitaries, but also wealthy businessmen. Of course, more people are flat-headed people. In our place, mutton soup has become synonymous with inviting guests to dinner. Who wants to shout to you: let's go, buddy, I'll invite mutton soup at noon! Don't get me wrong, eating mutton soup is actually not like this. Even eating abalone wings and ginseng (how can these things be compared with mutton soup) will be called: drinking mutton soup. A certain place in southern Shandong, an official is not kind, and the wind of eating and drinking is flourishing. However, he actually ate a king's meal, and he splashed ink on the hotel ledger: mutton soup-1000 yuan, mutton soup 1500 yuan; At the end of the year, the amount of mutton soup actually reached several hundred thousand yuan (give my mutton soup a break, how many sheep are needed). The superior commission for discipline inspection came to investigate and was surprised. Just drinking mutton soup is hundreds of thousands, and high-end banquets are not bad. It's actually wrong. If he had spent more time with us, he wouldn't be so surprised. Whether practicing stalls in the street with bare arms or dressing up for dinner in a star-rated hotel, people always call it mutton soup. How many homeless people miss this bowl of mutton soup, how many homeless people come home, and the white-haired mother will definitely be a homeless person who returns with a bowl of mutton soup. This is the mutton soup complex of the people in southern Shandong. Mutton is warm (I mean goat meat, which is used here to treat diseases and refuses to eat), tender in quality, fine in fiber, and not fat if you eat less (beauty and eat more, the secret of slimming); Mutton soup is delicious, but it tastes strong. Next, I summarize the methods of drinking mutton soup for many years (that is, more than 20 years) and make a bowl of delicious mutton soup to share with you. I guarantee that you will experience: mutton soup tastes delicious for a long time. Ingredients: a goat's hind leg and a sheep's head (mutton is necessary, let the old goat go to barbecue and hot pot. There is nothing to preserve the sheep's head, but it is delicious, so it is recommended), totaling about 5000 grams. I bought it on the first day and soaked it in slightly flowing water all night. What is "micro-flowing water"? To put it simply, I put the basin under the faucet to make it full, and then let the tap water drip into the basin and let the water overflow from the basin (remember that the water flow must be small, small and small, otherwise it will waste valuable water resources). Accessories: a large piece of old ginger, peeled and washed; A big onion, knotted; Appropriate amount of pepper, wrapped in cloth; The poppy shell is less than half, which may be difficult to find. Do your best to find it. This is the delicious place of mutton soup. What is a poppy shell? It is the fruit of the plant that extracts opium. We use the shell that is discarded after cutting opium (Reminder: this is not a drug, but a non-toxic seasoning. Please feel free to use it! ); Wash coriander and cut into sections. Are there so few accessories? Yes, that's it. We pay attention to the original flavor. Too many accessories will steal the taste of mutton soup. Seasoning: salt, vinegar (vinegar will be discussed later) and Chili oil. What about monosodium glutamate? Pure mutton soup does not need monosodium glutamate! Boil a pot of water to remove the foam from the leg and head of the lamb. Put a big pot in it, make it bigger, and we can cook more soup. Let's have mutton soup. Spread the minced onion and ginger, put the leg and head of the sheep, put the pepper and poppy shell, and add enough water. What is enough? The ratio of meat to water is temporarily 4: 1. It doesn't matter how many people you drink, mainly depending on how many people you drink. Cover the pot, bring to a boil, and simmer for 5 minutes. Open the lid and skim off the floating foam, cover the lid and simmer for about 1.5 hours. When the mutton soup is ready, it will be as simple as that. Take out leg of lamb, cool, boneless, head of sheep, cool, meat, brain, eyes and tongue of sheep. Slice the boneless mutton horizontally (don't cut it along), shred the sheep's head, shred the sheep's eyes (cut into four and a half) and slice the sheep's tongue. 1 How to eat: Slice the leg of lamb (mostly soup) in a large bowl, add the cooked mutton soup (if the mutton soup is cold, it must be cold before eating), add a little salt, sprinkle with coriander and drizzle with spicy oil. If you can't eat spicy meat, don't pour it. Have a good bowl of mutton soup. What about vinegar? What is the use of vinegar? You can add less vinegar, but it is recommended not to add it. Sour taste will rob the mutton soup of its delicacy. If you are jealous, take this bite and add vinegar, but remember that caution is rare. This soup is light and refreshing. How to eat 2: Heat a wok, add mutton soup to boil, add sheep brain, sheep head meat, sheep eye and sheep tongue, cook the soup for 30 seconds, put it in a big bowl, add coriander and salt, pour in spicy oil and start another bowl. The usage of vinegar is the same as above. This soup is very fat and has a long aftertaste.