How to make authentic big pot whole lamb soup

The authentic big pot whole mutton soup is made by cooking mutton and other ingredients together. First, you need to prepare a relatively large pot. Although the heat in a large pot is sometimes uneven, the large pot is hot after cooking, and the heat is all concentrated in the middle. The taste of the soup cooked in the middle is different from the taste we usually eat, which is also the essence of the authentic big pot mutton soup.

The ingredients for mutton soup are 500 grams of mutton, 250 grams of ginger, 150 grams of angelica, 2 grams of pepper, 50 grams of green onion, 20 grams of cooking wine, and 3 grams of salt. Method: 1. Wash the angelica and ginger with clean water and cut them into large pieces; 2. Debone the mutton, remove the fascia, blanch it in boiling water to remove the blood, remove it and let it cool, then cut it into strips 5 cm long, 2 cm wide and 1 cm thick; 3. Add an appropriate amount of clean water to the casserole, put the chopped mutton, angelica and ginger into the pot, bring to a boil over high heat, skim off the foam, and simmer over low heat for 1 hour until the mutton is cooked through.

A specialty of Sichuan cuisine, the mutton is tender and the soup is clear and fresh. There is also the "warm and nourishing whole mutton soup" which has a good effect on coldness after illness and sallow complexion. Main ingredients: 500 grams of mutton, 250 grams of lamb tripe, 200 grams of lamb blood. Ingredients: 1200 grams of radish, 25 grams each of angelica, Codonopsis pilosula, and Adenophora pilosula, 200 grams of lard, some green pepper and sesame oil, and a spice bag. Method: 1. First remove the water from the mutton and lamb tripe and clean them. Put 200 grams of lard in the pot, wait for the oil to melt, add the mutton and lamb tripe and stir-fry, then add the fresh soup. When the soup boils, add angelica, codonopsis and adenophora and simmer over high heat. When the soup boils again, add the spice bag (which contains star anise, peppercorns, dried chili peppers, ginger, onions, etc.). 2. While the mutton soup is stewing, cut the green pepper into granules and put them into a small dish filled with sesame oil, making sure that the sesame oil covers the granules. One oil dish per person. 3. After the mutton has been stewed for 1 hour, add the radish and appropriate amount of salt. Then continue to stew until the mutton and lamb tripe are cooked, then add the lamb blood and MSG. After slightly stirring, serve on a plate, take out the oil dish and eat. Features: The soup is delicious and the lamb is cooked through and melts in your mouth. It is a fresh meat dish that will leave you with an endless aftertaste.

Introduction to the method of mutton soup, introduction to winter nourishing food nourishing effect: mutton soup is hot in nature, which can warm the stomach and keep out the cold, but drinking too much can easily cause getting angry. Features: Bright color, milky white; beautiful soup, rich in nutrition; not smelly or fishy, and tastes extremely delicious. Preparation method: First wash the mutton and mutton skeleton, and process the mutton offal. Put the mutton and mutton offal in a pot and cook them. You can add some onion, ginger, etc. (it is not advisable to add too much spices to prevent the taste). When the mutton and mutton offal are cooked, remove them and cut them into slices for later use.

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