Making material
Ingredients: appropriate amount of mutton and appropriate amount of crucian carp.
Accessories: lard, sheep bone and pig bone.
Seasoning: a little monosodium glutamate, a little onion, a little ginger, a little pepper and a little fennel.
Practice of Jianyang mutton soup
1. Cooking soup: The first step is very important. Crucian carp wrapped in gauze, bonzi bone of pig, bonzi bone of sheep and mutton are cooked together.
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 the lard into the pot and stir-fry the ginger until golden brown. When it comes to mutton, stir-fry it, and then add a little salt, pepper and fennel powder (this is very important, but not too much, just a little).
You can pour the soup after the explosion. After boiling, the soup should also be very white. Put some salt and monosodium glutamate, and a little fennel and pepper, just a little (just sprinkle a little between your fingers).
5. Pick up the pot and put the onion.
6. Make a plate of dried sea pepper noodles (dried Chili powder) or Qinghai pepper (green pepper)! Jianyang eats with onions. Generally, coriander is not put in soup. Remember, if you put coriander, the mutton soup will not be authentic, which will cover up the taste of mutton soup. Crucian carp, depending on whether the soup is a big pot or a small pot, just buy one or two.