Mutton soup(yang tang )

Mutton soup

Introduction:

"Mutton can not only resist the wind and cold, but also nourish the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency afraid of cold, waist and knee soreness, sallow complexion and thin muscle, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic, and is very popular. This soup was learned from my mother. It can be used as both noodles and soup. It's a home-made dish in Jinzhong, Shanxi Province. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the mutton into thin skin as big as nail cap and blanch it in cold water.

Step 3: blanch until white and take out.

Step 4: blanched mutton slices.

Step 5: change the clean hot water, add a little dry pepper, green onion, ginger, Chinese prickly ash, boil over low heat.

Step 6: after the mutton slices are cooked, take out the pepper granules, add shredded carrots and noodles and continue to cook.

Step 7: cook the noodles until transparent.

Step 8: add salt, monosodium glutamate, pepper, soy sauce, sesame oil, green onion and coriander in a bowl.

Step 9: pour the bowl juice into the pot, turn off the heat and mix well.

Materials required:

Mutton: moderate

Carrot: right amount

Vermicelli: right amount

Zanthoxylum bungeanum: right amount

Onion powder: appropriate amount

Ginger slices: right amount

Dry pepper: right amount

Coriander: moderate

Salt: right amount

MSG: right amount

Pepper: right amount

Sesame oil: appropriate amount

Old style: moderate

Note: Zanthoxylum bungeanum is essential, its role is to go Fishy Flavor, can not be replaced by anise. The amount of pepper should be more appropriate. If you have tofu, you can cut some tofu strips, it will be better. This soup is poured with noodles. Shanxi people call it yangtangmian. If you only want to drink soup, reduce the amount of salt.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yang Tang