Mutton soup(yang tang )

Mutton soup

Introduction:

Production steps:

Step 1: raw materials as shown in the picture

Step 2: boil water in the pot, add cooking wine ginger slices, pour mutton blanching water to remove fishiness.

Step 3: pour the boiled mutton into the pressure cooker, add ginger, pepper, star anise and cinnamon.

Step 4: put water in the pressure cooker and bring to a boil. Pour the boiled mutton into the pressure cooker.

Step 5: add ginger, pepper, star anise and cinnamon. Close the lid, the big fire will open, the air valve will ring, and the small fire will turn for ten minutes.

Step 6: stewed mutton soup has no taste at present.

Step 7: after the soup is cooled, separate the meat from the soup, cut the mutton into pieces or pieces, seal it in different containers, and put it in the refrigerator.

Step 8: after a few hours in the refrigerator, take out the soup and remove the oil.

Step 9: get up in the morning, put Lamb Soup and mutton in the pot, bring to a boil (as much as you eat), put some salt, and add some coriander to drink.

Materials required:

Mutton: 300g

Sheep bone: 200g

Coriander: a little

Star anise: one

Pepper: a little

Cinnamon: a little

Ginger: a little

Salt: a little

White pepper: a little

Precautions: 1. I made Lamb Soup after dinner in the evening and planned to make breakfast in the morning. So when I'm ready, I store the mutton and soup separately in the refrigerator. When I want to drink it, I take it out, put some soup in the pot, add some meat, boil it, add salt and pepper, and then add some parsley. It's convenient to get up in the morning and drink Lamb Soup quickly. These were eaten several times before they were finished.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Yang Tang