Ingredients: 500 grams of mutton.

Seasoning: 5g pepper, 5g cinnamon, 5g dried tangerine peel, 50g coriander, 5g tsaoko, 5g galangal 10g, 5g angelica dahurica, 5g onion 10g, refined salt 15g, 25g red oil, 5g pepper water 15g, 5g clove noodles and 5g cinnamon noodles.

working methods

1. Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them on the bottom of the pot, put the mutton on it, add water until the meat is rotten, boil it, skim off the blood foam and pour out the soup.

2, add water, boil the fire, skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrapped with pepper, cinnamon, dried tangerine peel, Amomum tsaoko, Alpinia, etc. Use gauze and 70% packets of spices, put them into the pot with ginger slices, onion segments and salt, continue to cook the mutton with high fire until it is 80% cooked, add red oil and pepper water and cook for about two hours.

Matters needing attention

At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.