crucian carp Mutton
Fans ginger
Tofu curd cilantro
Scallions Green onions
Vegetarian dishes Several Seasoning See text for details
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See tips at the end of the article for details Lamb soup pot cooking tips

1. Soak: Shave off the meat from the mutton leg, cut the mutton bones and mutton into large pieces, and find a big basinseeds, soak them in water for 6 hours, every Change the water every 2 hours. This step can soak out most of the blood in the mutton and remove dirt and impurities. Drain the soaked mutton. Moisture is reserved. 2. Boiling: Fill the large pot with water (add as much water as possible so that it does not overflow after adding the mutton. Do not add water halfway), add 5 slices of ginger. Add slices, some green onions (tie knots), cooking wine, lamb bones and mutton to a pot with cold water, turn up the heat and bring to a boil, keep the heat boiling for 6-8 minutes (Use a large spoon to remove the scum on the surface during this period), take out the mutton bones and mutton, and use warm water above 60 degrees (note: must not use Cold water, otherwise the taste of the mutton will change.) Thoroughly clean the remaining blood stains and dry them for later use. 3. Stew: Fill a large pot with water, add ginger (beat it into pieces), some green onion segments, 2 grams of Angelica dahurica, 5 grams of peppercorns, and 1 tangerine peel. Bring to a boil in small pieces, add the cooked mutton bones and mutton, continue to boil over high heat, beat off the foam on the surface, keep the heat high, do not add more pot Cover (covering will make the mutton smell less volatile and affect the aroma of the finished dish). After 40 minutes, take the mutton out to cool and cut into pieces. Blockbusters to spare. Continue to simmer over high heat for 1.5 hours, until the soup thickens and turns white (slightly white, not milky white). 4. Add: When stewing mutton soup, prepare 2 crucian carps, slaughter them, scrape off the scales, and remove the gills, internal organs, and black membrane (the smell is strong). After washing, add two spoons of salt and an appropriate amount of white wine, spread it evenly with your hands, and let it sit for 5 minutes. Wash and dry the mucus that oozed out after adding salt to the surface of the crucian carp. Clean and wash several times until the water becomes clear and the crucian carp does not smell obvious fishy smell. Drain the washed fish and add ginger, Marinate green onions and cooking wine for 10 minutes. Add lard to a wok and melt it, add crucian carp and fry until both sides are browned (you can also fry the fish for more time) Wait for a while until cooked, then use a spatula to crush the fish), add 100 degree boiling water, boil over high heat and brew for 10 minutes, until the fish soup becomes milky White, use a fine strainer to drain the fish soup, leaving the fish meat unused (mainly to filter out the fish bones). Prepare the stainless steel pot for the mutton soup pot, Add appropriate amounts of chicken essence, monosodium glutamate, salt, and pepper. Add 5 dried jujubes, 8 wolfberries, and a green onion. Add the stewed lamb. Pour bone broth and fish broth into the pot at a ratio of 1:1, bring to a boil over high heat for 2 minutes, then turn to the induction cooker and adjust to medium-low heat or hot pot setting. You can scald the prepared mutton, haggis and other vegetables. 5. Season the mutton soup: add minced green onion and minced coriander to a small bowl. Butterfly dipping: green pepper sauce, cooked bean paste, fermented bean curd, sesame paste, Chili noodles, Sichuan pepper noodles, cooked sesame seeds, chicken essence, monosodium glutamate, salt, coriander, minced green onion, add appropriate amount of mutton soup and mix.