Formula and cooking skills of Heze mutton soup

1, spice ratio: yam 1 50g, white pepper 25g, angelica dahurica10g, kaempferia kaempferiae 7.5g, dried tangerine peel 5g, fennel 2.5g, fragrant leaves 2g, Amomum tsao-ko1g, angelica sinensis1.

2. Raw materials: 5000 grams of mutton, 4000 grams of sheep bones, 250 grams of sheep brain mud and 250 grams of sheep oil.

3, the net pot is on fire, pour sheep oil and sheep brain mud into the fire, add ginger slices and stir fry. Then add sheep bones and Beijing Erguotou, stir-fry until fragrant, and then pour into the soup pot.

4. Pour the boiling 13kg into the pot, and then add the seasoning package.

5, stew for about 30 minutes, turn off the fire and soak for 30 minutes, then remove the meat and cool it and slice it for later use.

6. Pour in 1.3kg of primary cooked soybean milk, stir well, and boil over high fire.

7. Put the meat into the soup with a colander and soak it thoroughly. Put it in a bowl and pour in the broth. Sprinkle with coriander, pepper, salt and Chili oil and serve.