White soup lamb three times skimming foam The soup is not cloudy

White soup lamb

This dish is served with sliced lamb cooked in lamb soup, which customers can soak in the soup and eat it warmly and nourishingly. While boiling the soup, I beat the foam 3 times to make sure the soup is clean and fragrant.

Initial processing

1. 12 kg of fresh lamb bones and 15 kg of goat meat are cut into large pieces of 500 grams, the leg bones are broken with the back of a knife, and soaked in cool water for 2 hours, during which the water should be changed 2-3 times. 2. Put the soaked lamb bones in warm water at 60 °C, bring them to a boil over high heat, skim off the foam, remove the lamb bones and rinse them.

Cooked processing

1. Pour 25 kg of water into the bucket, put in the washed lamb bone bottom when it is boiled to 90 ° C, put the lamb on top of it neatly, open the fire to boil, skim out the foam, pour 1 kg of water into the fire, then skim off the foam, and then put 2 kg of raw mutton fat on the lamb, boil on the high heat and then remove the foam, continue to boil on the high heat for 50 minutes, until the soup is white, when the lamb is seven or eight ripe, add the spice package (125 grams of white root, 50 grams of grass fruit and good ginger, 150 grams of cinnamon), turn to medium heat and continue to cook for 20 minutes, Add 50 g salt and 60 g MSG to taste. 2. Remove the cooked lamb, cover with plastic wrap, slice and plate with 100g cucumber slices on the bottom and garnish with 2g of coriander leaves. 3. Put the lamb broth in a sand pot until it is 8 minutes full, add 2 grams of salt, MSG, 1 gram of white pepper to taste, sprinkle with 3 grams of minced coriander, 2 grams of minced garlic and chopped chives, 5 grams of soaked goji berries, and serve with 4 saucers (10 grams of oil and pepper, 10 grams of bubblegum garlic, 5 grams of minced coriander and green garlic leaves).

Technically critical

1. When boiling the sheep soup, the sheep soup should always be boiling, and the sheep oil will collide with the water after it is dissolved, which can achieve the effect of water and milk blending, making the soup whiter. 2. Spices should be placed in strict accordance with the ratio, and if you put more, the medicinal taste is too heavy, and if you put less, the smell of lamb will not be removed.