The practice of clear soup mutton

Authentic broth mutton practices are as follows:

1. Prepare fresh mutton, divide it into several large pieces, cook it in water, clean it with warm water, and put the sheep bones and selected meat into a large pot.

2. Fill it with water and pour out the foam. Remove the floating foam on it. Make sure the ticket is clean, otherwise it will affect the color of the soup.

3. Add a certain proportion of seasoning and cook for five or six hours until the meat is cooked.

Take out the bones in an hour or so, and put the soup in a big pot for use the next day.

5. The next morning, pour the soup in the basin into the pot and add water to blend, then put the fished bones in.

6. Slice the meat, put it in a bowl, add ginger powder, monosodium glutamate, chopped green onion and coriander. The seasoning can be increased or decreased according to personal taste, and then pour in the cooked soup.

Mutton, also known as _ meat, yak meat and yak meat, refers to the meat from sheep, which can be divided into goat meat, sheep meat and wild mutton, and is one of the common meats in the world. Mutton contains less fat and cholesterol, and is rich in trace elements and vitamins such as protein, calcium, iron and zinc.