Stewed lamb broth, remember not to stew directly, the secret tells you, the mutton soup is thick and fragrant, not fishy, not greasy with the material tips

Video loading...

< h1 class="pgc-h-arrow-right" data-track="8" ></h1>

Lamb chops: 1000g

Green onion: 1 stick

Green peppercorns: 3 g

Ginger: 7 tablets

Water doesn't go over ingredients

Coriander is added according to taste; green onions are added according to taste; salt is added according to taste;

Add dipping sauce: 15g chopped green onion, 40g soy sauce, 15g chili oil;

Make step 1

Soak the lamb chops or lamb in cold water for two hours. Slice the ginger, cut the green onion into sections, and cut the white radish into hob pieces. The lamb chops or lamb are soaked and fished out and washed with water several times. Add more cool water to the saucepan, then lamb chops or lamb.

Make step 2

Change the water, put the pot under cold water, add cooking wine, green peppercorns, green onions and blanch the water, boil the water and cook for another 5 minutes, fish out the lamb chops or lamb, and wash away the impurities with running water.

Production step 3

Bring water to a boil in a pot, add lamb chops, add slices of ginger and green onion, cook over medium heat for 2 hours. Choose a deep pot and add more water, so that it will not be boiled dry for a long time over medium heat, but will cook the mutton soup white and rich. If you can add normal water to the clear soup, it will be faster to simmer in a pressure cooker.

Production step 4

Add green onion, soy sauce, chili oil to the bowl, and finish with lamb dip (personally like to add 10g of langzhong aged vinegar and 5g of asbestos sesame oil).

Production step 5

Take another bowl, add salt, green onion and coriander and pour in the lamb broth while hot. If you can't drink it all at once, it is recommended to put salt, coriander and green onions separately, which can make the lamb soup better preserved, otherwise the next time it is heated, the coriander and green onions will be boiled and lose its aroma.

<h1 class="pgc-h-arrow-right" data-track="3" > trick point</h1>

Here we use lamb chops, other bone-in or lamb.