How to make authentic mutton soup

Many people like to drink mutton soup in normal times. Drinking mutton soup in winter can warm the body and stomach, regulate qi and blood, promote absorption, and has high nutritional value. However, authentic mutton soup is not necessarily made with ordinary mutton and vermicelli. The more authentic and delicious one is the big pot mutton soup. You need to choose lamb hind leg meat, preferably with some fat and lean meat. Try not to use pure lean meat, which can ensure both taste and nutrition.

Mutton noodle soup

Ingredients: 1000g beef rump, 25g lamb hind leg, 30g tofu, 30g vermicelli, 20g spinach, 1 tomato, cooking wine, scallion, ginger, star anise, pepper, salt, coriander, soy sauce, vinegar,

Method 1. Soak the beef and rinse it clean

2. Put cold water into the pot, add some cooking wine, boil and skim off the foam

3. Take out and rinse clean

4. Put the beef into the electric pressure cooker, add onion, ginger, aniseed, and pepper

5. Add enough soup

6. After 30 minutes of pressure, remove the beef and serve it separately.

Ingredients: lamb leg bone, star anise, bay leaf, Sichuan pepper, dried chili pepper, white pepper

Method 1, mutton soup

Wash the lamb bones and put them in cold water. Bring to a boil over high heat, then turn to low heat to remove the blood foam. Because the mutton here does not have a strong taste, I did not change the water, but just removed the blood foam. After removing the blood foam, add star anise, bay leaves, peppercorns, ginger and dried chili peppers. Because if you add it too early, these things will float on the surface of the soup, making it inconvenient to remove the blood foam. You don't have to worry about it, just simmer for 2 hours.

2. Cake

The cake for mutton soup with steamed bun is very simple, it is just a leavened cake. Moreover, the dough does not need to rise for a long time, just wait until it doubles in size. Then cut the noodles into small pieces and roll them into palm size. Use a toothpick to poke some small holes on both sides, otherwise it will bulge easily when baked. Put the pan on medium heat, do not add oil, and fry both sides until golden brown. About 3 to 5 minutes. Break the cake into small pieces, the smaller the better, soybean size is best, so that it is easier to absorb the flavor. I don't want to bother, so I just break it casually. Remember not to add oil.

3. Add salt and white pepper to the prepared mutton soup.

4. Pour the soup into the steamed bun. You can also add some blanched bean sprouts, black fungus, vermicelli, etc. If you like, you can add some chopped green onions and coriander for seasoning. If you like hot and sour taste, you can add some chili oil and vinegar. Although it is not authentic, the taste is still good, but it is better to eat it in winter.

Ingredients: 500g mutton, 500g radish, 3g licorice, 5 slices of ginger, 1250ml water, salt

Method 1. Put mutton, licorice, ginger and water into a casserole and simmer on low heat for two hours.

2. Then add radish, simmer for another hour and add salt to taste.

Tips: It is best to choose lamb legs so that the soup will not be greasy.