Practice of Jianyang mutton soup
1, T: The first step is very important. Crucian carp wrapped in gauze, bonzi bone of pig, bonzi bone of sheep and mutton are cooked together.
2. After the mutton is cooked, pick up the slices, and the soup will continue to simmer on a small fire, which will turn white. The longer it lasts, the better.
3. Put sheep oil (or rapeseed oil) in the pot and stir-fry ginger until golden brown. When it comes to mutton, stir-fry it, and then add a little salt, pepper and fennel powder (this is very important, but not too much, just a little).
You can pour the soup after the explosion. After boiling, the soup should also be very white. Put the right amount of salt and monosodium glutamate, add a little fennel and pepper, just a little (just put a little between your fingers and sprinkle it on it)
5, from the pot, put onions.
6. Make a dried sea pepper noodle dish or Qinghai pepper dish! Jianyang eats with onions. Generally, coriander is not put in soup. Remember, if you put coriander, the mutton soup will not be authentic, which will cover up the taste of mutton soup. Crucian carp, depending on whether the soup is a big pot or a small pot, just buy one or two.