Soup and mutton soup(tang bao pian bai luo bo yang rou tang )

Soup and mutton soup

Introduction:

"Mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help spleen and stomach digest, and play an anti-aging role."

Production steps:

Step 1: wash the mutton and soak it in clean water for one night to let the blood ooze out. Change the water for 2 or 3 times.

Step 2: cut scallion into sections and ginger into slices. Add cold water and soaked mutton to the pot, bring to a boil, skim the foam. At the same time, boil the casserole of another stove with proper amount of water.

Step 3: add scallion and ginger to the pot.

Step 4: add cooking wine.

Step 5: after boiling again, remove the mutton and clean it.

Step 6: put it in the casserole next to you.

Step 7: add scallion, ginger, pepper, star anise.

Step 8: add cooking wine.

Step 9: cover the pot and simmer for 2 hours.

Step 10: put in the cut white radish and cook for about 30 minutes.

Step 11: add appropriate amount of white pepper and salt before leaving the pot.

Step 12: Sprinkle coriander powder, then take out the pot.

Materials required:

Mutton: moderate

White radish: right amount

Coriander: moderate

Scallion: right amount

Ginger: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Note: 1. If the ratio of raw materials and water is 1:1.5, the color, aroma and taste of the soup are the best. 2. Don't add water in the middle, especially when you add cold water in the middle, it will weaken the taste of the soup. 3. When making soup, it's not suitable to put salt first, because the water in the raw materials will be discharged and the protein will solidify, which makes the soup less delicious. 4. When making soup, the heat should also be appropriate. The soup should be boiled in high fire and stewed slowly in low fire. In this way, the protein extract and other fragrant substances in the food can be dissolved as much as possible to make the soup fresh and pure.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tang Bao Pian Bai Luo Bo Yang Rou Tang