Mutton soup is made very carefully.

500g of mutton, 50g of coriander, 20g of sesame oil with red oil, 0g of galangal onion10g, 5g of salted pepper water15g, 5g of pepper, cinnamon, dried tangerine peel, tsaoko, angelica dahurica, clove noodles, cinnamon noodles and soy sauce.

Production method:

1. Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of the mutton and spread them on the bottom of the pot. Put the mutton on it, add water until the meat is rotten, boil it, skim off the blood foam and pour out the soup.

2. Add water, bring to a boil, and skim off the floating foam. Add an appropriate amount of water, boil and skim off the floating foam, then add sheep oil to cook for a while, and then skim off the floating foam once;

3. Wrap pepper, cinnamon, dried tangerine peel, tsaoko, Alpinia, etc. Use gauze and 70% packets of spices, put them in the pot with ginger slices, onion segments and salt, continue to cook the mutton with high fire until it is 80% cooked, add red oil and pepper water and cook for about two hours.

4. At this time, the soup pot should always be boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, sprinkle with coriander powder, and serve the Shanxian mutton soup. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.

The characteristics of soup:

Exquisite ingredients, exquisite production, rich seasonings, milky white soup, not fishy and not greasy, delicious.

The function of soup:

1. has the function of strengthening brain and improving eyesight, and is especially suitable for the elderly and neurasthenia.

2. It has the effect of strengthening the body and enriching the blood, and is most suitable for people who have recovered from illness to eat regularly;

3. Tonifying deficiency and strengthening yang, warm and moderate.

Method 2 of mutton soup (mutton radish soup)

Ingredients of soup:

750 grams of mutton brisket, one white radish, coriander, onion, ginger, salt, chicken essence, cooking wine and pepper.

Production method:

1. Wash mutton brisket and shred, wash white radish and shred;

2. ignite the pot, pour in the base oil, stir-fry the ginger slices until fragrant, then pour in boiling water, add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add the mutton to cook, then add the white radish, turn to low heat and cook until the radish stops growing, sprinkle with shredded onion and coriander leaves, and take out. The mutton and radish soup is served.

The characteristics of soup:

The soup is delicious, but it's not dry.

The function of soup:

1. Tonifying middle energizer, nourishing blood and calming nerves, warming stomach and dispelling cold, tonifying deficiency and benefiting kidney;

2. Radish has the functions of invigorating qi, detoxicating, eliminating stagnation, clearing away heat and resolving phlegm.

Tips:

The belly of the sheep, that is, the lower part of the belly of the sheep, is best stewed.

Method 3 of Mutton Soup (Chengdu Jianyang Mutton Soup)

Ingredients of soup:

Crucian carp, pig bone, sheep bone, mutton, lard, ginger, onion, salt, monosodium glutamate, pepper and fennel powder.

Production method:

1. Boiling soup: crucian carp is wrapped in gauze and cooked with pig bonzi bone, sheep bonzi bone and mutton;

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 lard in the pot, stir-fry ginger until golden brown, pour in mutton and start to saute. After the fragrance bursts, add a little salt, pepper and fennel powder (this is very important, but don't put 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, and then add a little fennel and pepper, just a little;

5. Take the pot, put the onion and make Jianyang mutton soup. Make a dried sea pepper noodle dish or Qinghai pepper dish. [Dining area]

Tips:

1. Jianyang is eaten with onions. Generally, coriander is not put in soup. Everyone should remember that if you put coriander in it, the mutton soup pot is not authentic, which will cover the taste of mutton soup.

2. You can buy one or two crucian carp, depending on whether the soup is a big pot or a small pot.

The characteristics of soup:

The soup tastes good, and so does the mutton.

Method 4 of Mutton Soup (Danggui Ginger Mutton Soup)

Ingredients of soup:

500g of mutton, 0/5g of angelica sinensis/kloc-0, 6g of refined salt, 6 g of cooking wine 15g of monosodium glutamate.

Production method:

1. Wash Angelica sinensis and ginger with clear water, cut into long slices, remove fascia from mutton, drain blood in boiling water pot, take out and cut into strips 5 cm long and 2 cm wide for later use;

2. Take a clean pot (preferably a casserole), add a proper amount of water, then put the cut mutton into the pot, add angelica and ginger, boil over high fire, skim the floating foam, add seasoning, and simmer for about an hour and a half until the mutton is cooked and rotten, and the angelica mutton soup is served.

The function of soup:

1. Angelica sinensis is a commonly used blood-enriching drug in traditional Chinese medicine, which is mild in nature and has the effects of promoting blood circulation, nourishing blood and enriching blood; Ginger can warm the middle-warmer, dispel cold, sweat and relieve exterior syndrome; Mutton is warm, which can warm the middle and tonify the deficiency. Together, the three have the functions of warming middle warmer, nourishing blood, dispelling cold and relieving pain.

2. It can be used to treat cold hernia, abdominal pain, hypochondriac pain, etc. It can also be used for postpartum conditioning, and is suitable for cold abdominal pain, blood deficiency, oligogalactia, lochia and other symptoms caused by deficiency of qi and blood and loss of temperature due to yang deficiency. Secondly, it is also a kind of medicated diet with unique flavor, which is especially suitable for people with deficiency-cold constitution to eat daily. For anemia patients who are afraid of cold, elderly patients with chronic bronchitis and malnutrition caused by chronic diarrhea, this prescription can also be taken as an auxiliary conditioning.

Tips:

1. People who are often tired, weak, afraid of cold, dizzy and insomnia, easy to catch a cold and pale can try this diet therapy.

2. Because the efficacy and taste of soup are closely related to the proportion of materials used. According to the dosage of the original prescription in the book, it is about 45g of angelica, 45g of ginger and 500g of mutton. The mutton soup made in this way has obvious effect and is most suitable for treating cold hernia, abdominal pain, chills, blood deficiency and lactation deficiency. It is suggested that 2 grams of angelica, 30 grams of ginger and 500 grams of mutton are more suitable for people with deficiency and cold constitution.

3. Patients with skin diseases, allergic asthma and some tumors, people who are usually afraid of heat, easily get angry, have oral ulcers, have fever in their hands and feet, and people who feel exogenous wind-heat and have fever and sore throat should not take this soup.

Method 5 of mutton soup (mutton and winter melon soup)

Ingredients of soup:

Mutton 150g, clean wax gourd 150g, refined salt, monosodium glutamate, pepper water, Shaoxing wine, pepper, shredded onion, shredded ginger, coriander, lard and inner soup.

Production method:

1. Wash the mutton and cut it into small pieces, peel the wax gourd and cut it into rectangular pieces, blanch it with boiling water, and cut the coriander into eight sections;

2. Put the soup stock and wax gourd into the pot, add salt, pepper water, Shaoxing wine, monosodium glutamate and pepper, and cook over high fire;

3. After the soup is boiled, put the mutton, shredded onion, shredded ginger and coriander into the pot, then boil it, add a little lard, and immediately take it out of the spoon and put it into the bowl. The mutton and winter melon soup is served.

The characteristics of soup:

The soup is light, the mutton is tender, and the melon is fresh and rotten.

The function of soup:

Increase gastrointestinal peristalsis, eliminate edema on credit, mutton can tonify the kidney, and the effect of winter melon on lowering blood pressure and cholesterol is more conducive to strengthening physical fitness.

Method 6 of Mutton Soup (nourishing mutton soup)

Ingredients of soup:

500g of mutton, codonopsis pilosula 1 0g, jujube 1 0g, medlar10g, ginger10g, cooking wine1tablespoon, a little pepper, 2 tablespoons of refined salt, and sugar12 tablespoons.

Production method:

1. Wash and chop mutton, cut Dangshen and wash, soak red dates and medlar thoroughly, wash ginger and slice;

2. Add water to the pot. When the water boils, put the mutton pieces, boil the blood over medium heat, pick them up and rinse them for later use.

3. Add mutton slices, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, monosodium glutamate, sugar, pepper, cooking wine and water into a soup bowl, steam it in a steamer for two hours, take it out and put it in a nourishing mutton soup (or stew it in a casserole).