The preparation of the lamb broth pot as well as the core

Lamb broth has a history of more than 1,000 years, and its meat is tender, fat and not greasy. The soup is creamy white and fragrant, and is loved by diners. In autumn, a steaming pot of lamb broth is for many people. love. Every year after autumn, from the south to the north, as long as it is an authentic lamb soup restaurant, it is full of diners every day.

The main contents of the training: the identification and formula of the lamb soup pot base, the identification and recipe of the lamb soup pot base, the preparation method of the rice chili pepper, the frying method of the lamb soup pot base, the processing method of the old oil of the mutton soup pot, the preparation method of the lamb soup pot flavor type, the secret saucer technique of the lamb soup pot, the common problems and processing skills in the boiling process, the blending method and technique of the mutton soup pot, the identification of the main raw materials of the mutton soup pot, etc.

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