Mutton can keep out the cold and strengthen the body, and has therapeutic and nourishing effects on common cold and cough, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness of the waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and physical weakness after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic and is deeply loved by people. To make mutton soup in Shan County, you must use small-tailed Han sheep in southwest Shandong. Only the small-tailed Han sheep in southern Shandong can make authentic Shanxian mutton soup.
Knowing the benefits of mutton, I believe that foodies must be unable to control their saliva. Get to the point, the practice of mutton soup in Shan County.
First, prepare ingredients: prepare mutton, sheep oil and meat. It is best to choose two-year-old small-tailed Han sheep meat. Seasoning: onion, ginger, pepper, angelica dahurica, cinnamon, clove, tsaoko, orange peel, nutmeg, galangal, dried coriander, salt, Chinese cabbage and sweet potato vermicelli.
2. Cut the mutton into pieces, each weighing about one kilogram, wash it with clear water and soak it in a basin for about 8 hours. The purpose of soaking is to cook well. Put the soaked mutton into the pot, and put the sheep oil and dried peppers into the pot. Ginger, pepper, angelica dahurica, cinnamon, clove, tsaoko, dried tangerine peel, nutmeg, galangal and dried tangerine peel are put into a stainless steel seasoning box, and the seasoning box is put into a pot. Then make a fire and start cooking.
3. Take the cooked mutton, sheep oil and dried peppers out of the pot. Separate the mutton from the sheep bones, cut the sheep bones with a knife and put them in the pot to continue cooking. At this point, put the prepared green onions into the pot and cook them with the bones. Mutton soup has completed 70% of the work in this place.
Shanxian mutton soup is divided into white soup mutton soup and red soup mutton soup, which are introduced respectively below.
White soup mutton soup: Then, cut the boneless mutton into pieces, put it into the pot together with the sheep bones, and continue to cook until the soup in the pot is milky white, and all the oil, bone marrow and calcium in the sheep bones are melted in the soup. Lift the mutton soup with a spoon and it will turn milky white. At this time, the mutton soup with 100 juice is cooked. Put the mutton soup into a bowl, and add the right amount of salt and coriander according to your personal taste. By the way, it is best to drink Shanxian mutton soup with Shanxian Moro. A bite of mutton soup and a bite of steamed stuffed bun are necessary. Ok, the white soup mutton soup is ready, and the picture is as follows:
Mutton soup with red soup: the introduction of white soup is over. Let's introduce mutton soup with red soup.
It is more complicated to make red soup with sheep's head soup. Cut the boneless mutton into pieces and continue to cook the cut sheep bones. At this time, the fished sheep oil and red pepper are mixed together and chopped with a knife. Take out the sheep bones, put the chopped mutton oil pepper into the pot, cut the onion into sections, and cut the ginger into sections and put them into the pot for cooking. After boiling for half an hour, the sheep oil completely melted. At this time, the soup in the pot becomes red soup. In this way, the red soup mutton soup is ready. Put a bowl of steamed bread, coriander and salt on it. That's an appetizer. Never tire of eating! ! ! ! ! ! ! ! !
Then, cabbage and vermicelli are ready. What are they for? Hey hey, let me tell you something. Cut the cabbage, cook it in a red soup pot, and then add the sweet potato vermicelli. It tastes better and healthier. Chinese cabbage and sweet potato vermicelli have high cellulose content and can absorb sheep oil well. This kind of mutton soup is not greasy and tastes excellent.