Authentic Jianyang mutton needs the leg meat of big-eared goat. This kind of meat tastes tender, and the processed mutton is fragrant but not fishy, especially if you eat a bowl of Jianyang mutton soup in winter, your whole body is warm!
Let's talk about the practice of Jianyang mutton soup first!
Material preparation:
Ingredients: a leg of lamb.
Accessories: ginger, onion, garlic sprout, dried tangerine peel and a little Amomum villosum.
Seasoning: sheep oil, salt, monosodium glutamate, fennel powder and pepper.
Production steps:
1: I bought a leg of lamb, and the flesh and blood are separated! You can ask the master to help you pick bones when you buy meat. The bone is broken.
2. Bone and meat are soaked in water to remove blood.
3: Cold water pot, blanch. Then it got cold.
4. Put ginger, dried tangerine peel, Amomum villosum, mutton and sheep bones into the pot in turn, and pour more boiling water. The fire is boiling.
5: Cook on high fire, remove the meat when the mutton is about 8% ripe, and continue to cook the bones on high fire for about 8- 12 hours! Cook until the soup thickens and turns white.
6: Slice the cooked mutton, slice the ginger, and cut the onion into horse ears.
7: Put sheep oil in the pot, heat it to about 50%, add ginger and onion, stir-fry mutton for about 3 minutes, and then add fennel powder. Then add the cooked mutton soup and cook for about 3-5 minutes. Fire can quickly boil soup.
8: Add salt, monosodium glutamate and pepper, put the pot into a bowl, and sprinkle garlic seedlings on the bowl. You can add coriander or chopped green onion according to your personal preference.
What if the soup is not white?
1: Normal boiled mutton bone soup is not easy to boil white. You can buy a crucian carp, fry it until golden on both sides, wrap it in gauze and cook it together in soup.
2: It is not recommended to cook mutton offal with mutton soup at home, because mutton offal has a heavy smell! It is easy to bring bad smell into the soup. If you want to eat mutton offal, it is suggested to take another pot, blanch it, add ginger and onion cooking wine, dried Chili festival and pepper granules, and stew together.
Four main points of making Jianyang mutton soup!
1: mutton soup takes a long time to boil, at least 10 hour!
2. Choose leg meat of big-eared goats, and try to choose goats around 1 year.
3: Stir-fry mutton! Be careful of frying incense!
4: Bone and meat should be separated! Cooking separately is easier to taste! Especially mutton offal, it is not recommended to cook in mutton soup!