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Entering the winter, the weather is cold, and what soup to drink is warm and nourishing, that is, of course, to drink sheep soup. When it comes to drinking sheep soup, most people will first think of "Shan County Sheep Soup", which originated in Heze Shan County, Shandong Province, approved by the General Administration of Quality Supervision, Inspection and Quarantine as a "National Geographical Indication Product", enjoys national geographical protection, and is also known as "China's First Soup", and its production method is included in the "Chinese Famous Recipes". In addition, Shandong HezeDan County Sheep Soup has also been rated as "Chinese Catering Culture Characteristic Boutique", "Local Famous Food", "Shandong Provincial Famous Snack", "Shandong Historical and Cultural Famous Food", "Lu southwest traditional famous food" and "century-old shop traditional famous food", and won countless honors.
When people drink Shan County sheep soup for the first time, most people will be absorbed by its characteristics of "the mutton soup is as fragrant as milk, the mutton is fragrant and fragrant, and the soup is fragrant and the meat is not greasy", and it has been drunk once and will never be forgotten. In the folk, there has also been a saying that "no single county mutton soup, bai lai Heze to take a pile". Now, the industrious and simple Heze Shan County people have also brought authentic Yangxian sheep soup to all parts of the country, so that people can taste the fresh and authentic Shan County sheep soup at their doorstep.
Shan County's sheep soup has a long history, dating back to primitive societies, thousands of years ago. According to legend, Shun's teacher Led his tribesmen to breed and live in the Shan County area, living a half-cultivated and half-pastoral life, and the most raised livestock was the local "Green Mountain Goat", and the fresh and tender meat of the Green Mountain Sheep provided a raw material guarantee for the Sheep Soup in Shan County. The real establishment of Shan County Sheep Soup was during the Jiaqing period of the Qing Dynasty, when Xu Guili, Cao Xisheng and Zhu Kexun of Shan County jointly opened a "Sanyihe Soup Restaurant", which was popular throughout the city due to its superb technology, exquisite production and delicious soup.
The development of Shan County Sheep Soup to the spring of the 24th year of the Republic of China, the three descendants of Shan County Sheep Soup, Zhou Yongqi, Dou Baode and Lü Yunfa, learned the allusions of Liu Bei, Guan Yu and Zhang Fei in the "Romance of the Three Kingdoms" of "Taoyuan Three Knots", and jointly opened the "Three Yi Spring" Shan County Sheep Soup Restaurant. And spent a lot of money to buy expensive rosewood plaques, with six large characters written on the book "Sanyi Spring Sheep Soup Restaurant", which have been handed down to this day. Dozens of large bowls are lined up in a row, and experienced masters are more accurate than the scales, and the thinly sliced lamb slices are cut bowl by bowl. The pot is full of boiling lamb soup, fragrant and milky white, and a special conical bamboo fence plays a role in filtering the impurities in the sheep soup, and pours the boiling lamb soup into the bowl. Simply spices are added, and the seasonings are generally self-catering, making them to their own taste.
For the classics, people not only look up, but also have the desire to move, as the classic legend of the single county sheep soup, people are even more so. No, in order to be able to copy this delicious single-county sheep soup at home, I went to a shop specializing in goat meat early in the morning and spent 300 oceans to buy a whole bone leg of lamb. When I got home, I tried to make a big pot, not to mention, the soup was white and fresh, and it was really a bit like a god. Spent 300 to make pot single county sheep soup, worthy of the "first soup in China", soup white meat fresh and expensive point is also worth it.
Remove the lamb, chop the leg of lamb bone into several pieces, wash it, soak it for 2 hours, change the water 2-3 times in the middle, and soak the remaining blood in the sheep bone. Choose a large casserole or stainless steel pot to cook soup, in order to perfectly present the thick milk white of the lamb. Put enough cool water into the lamb bone, bring to a boil over high heat, and beat the foam in the middle. Add 50 grams of cooking wine to remove fishy, 50 grams of green onion, 30 grams of ginger slices, 5 grams of peppercorns, 5 grams of cinnamon, 3 grams of fragrant leaves, 5 grams of cumin, and other spices are free to choose according to personal preferences. Put the shallots, ginger and spices into the bag, keep on high heat, and simmer for at least 40 minutes to stimulate the mutton fat inside the sheep bone to form a milky soup. If you want to be more intense, you should boil the mutton fat, boil it with the help of the fire, and bring out the milky white soup color.
Cut the removed leg of lamb into several large pieces and soak it in water for 1-2 hours to soak the blood and remove the fishy smell. Bring the lamb to a boil over high heat, beat off the foam, blanch for about 5 minutes, and drain the lamb pieces. Simmer over high heat for 15 minutes, then medium heat, add 10 grams of salt and 1 gram of pepper, continue simmering for 30-40 minutes, until the lamb is soft and rotten. Scoop out the lamb, set aside and let it cool, cut into thin slices of lamb and set aside, prepare raw green onions and small pieces of coriander.
Add an appropriate amount of lamb slices into the bowl, filter the boiling lamb broth with a colander, and rinse into the lamb soup bowl. Sprinkle in small pieces of green onion and coriander, and then according to family preferences, add an appropriate amount of white pepper, cumin powder, monosodium glutamate or chicken powder, salt, oil pepper, etc., and you can enjoy the delicious ShanXian lamb soup while hot. If you buy a few more hanging oven baked cakes or baked a few oil cakes, this bowl of single county sheep soup will have a little more godlike. Spent 300 stewed pot dan county sheep soup, "China's first soup" is indeed worthy of the name, expensive points are also worth it, the family are particularly fond of.
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