Authentic ancestral secret lamb broth

1. Mutton soup technology : lamb soup selection criteria : sheep meat tender taste is large, goat meat has a chewy taste is small, Henan around like sheep meat cost is lower than goats, according to the local choice of sheep or goat or other breeds try to choose old sheep, meat crunch small two : fresh sheep treatment 1 sheep head with a knife to cut off nasal mucus dirt are inside, burn hair washed clean, lamb belly liver heart and lungs remove mucus can be added flour white vinegar to clean, take out the spleen discarded, the whole lamb tripe including gold money belly tripe and beef louver, boil the water to 90 Degree scalding for a minute with a knife to scrape off the black clothes and then wash it Is crucial, not scraped clean boiled soup is black 2 sheep liver heart and lungs cooked separately with chopsticks inserted until no bloody water fished out of the flush water drained slices can be made

Haggis soup and haggis noodles, lamb liver is easy to cook according to the fire small 1 0 to 1 5 minutes, cooked old taste is not good 3 lamb soup boiling : clean sheep's head lamb tripe sheep fat intestines 3 whole piece, sheep scorpion a piece, lamb stick bone 10 kg, lamb 20 kg, soaked in advance 6 to 1 0 hours, every day at five o'clock in the morning to boil soup, the end of the day began to soak, add 1 00 kg of water, half a kg of ordinary flour with half a basin of water and evenly, white root 25 grams, white buckle 5 grams, grass fruit 1 0 grams cloves 5 grams, Pour into the pot together, heat the soup for an hour on a low heat Half an hour and then half an hour on high heat, hit the blood foam with a dense colander half an hour, do not use a stir-fry spoon to beat the blood foam Easy to beat the yellow oil flower away, use chopsticks to insert the lamb belly sheep intestine Sheep's head lamb is mature, can be inserted on the hook, after cooling the lamb cut thinner the thinner the better, the sheep's head is cut into bone meat shredded, bone succession

1. Continue to throw the pot to boil the soup, lamb tripe and lamb intestines cut into fine wires, the soup boiled well without stopping the fire, the soup pot has a water cage to open and add some water to maintain the state of insulation, around 7 o'clock on the guest slowly soup a little less and then add a little water, because the evening until ten o'clock to close, noon soaking goods according to the sale of some goods, at five o'clock in the afternoon the pot into the brewed goods continue to boil the soup 4: Before the end of the work, the golden oil in the soup pot is beaten up and stored separately the next morning when the soup is boiled
2. Pour back into the pot, the unsold soup refrigerated or frozen for the next day to cook braised noodle casserole noodles, the bones in the pot to be sorted, skull or thin bones thrown away, it is best to break by hand to crush the bones throw away no nutrients, hard and thick left the next day to continue to use, must be carefully selected one by one, used several times did not pick out easy to bad soup has a bad smell Braised dough skin to make 3 pounds of ordinary flour, 1 . 3 pounds of water, salt 1 two, put into the basin and knead until the bare hand bare face light of the three light basin, knead the noodles for a few minutes for half an hour, and then put in the dough press to the dough smooth knife cut 4 cm wide waking noodles for an hour, when the pieces use the power of the wrist to pull up and down and then tear into thin strips under the pot
3. Braised lamb noodles Fresh lamb from the refrigerator take 5 kg thawed slices, fry the pan into the bottom oil fried chives ginger garlic under the lamb slices 30 g stir-fried fragrant 20 g kelp silk dried bean shreds, add lamb broth to open braised noodles three pieces of pulled noodles, add a little cold vegetable red oil, a spoonful of casserole fabric, a little curry powder, salt 1 0 g, chicken essence MSG a little from the pot to the bowl surface sprinkled with green onion Casserole fabric Shaanxi Hancheng peppercorn 2.5 kg, Sichuan peppercorn 0.5 kg, into the horn 200 g, cumin 1 50 g or more spices into the pot stir-fry incense and add 0.2 Pounds of white pepper beat fine powder
4. Small crispy meat preparation 1 0 kg of lamb 1 50 g salt casserole fabric 50 g, sweet potato starch 1 . 5 kg, corn starch 1 kg, ordinary flour 250 g, whole egg 8 mix well and marinate for 2 hours, butter or mutton fat heat 1 60 degrees Marinated small crispy meat ingredient fried into small pieces 9 small crispy meat casserole noodles Ingredients : braised noodles or hand rolled noodles 1 30 g, side dishes: dried tofu silk kelp shredded puff pastry 25 g each, boiled noodle soup : mutton soup and water 1 : boiled noodles : casserole two distractions 1 soup plus side dish main ingredient Wei Jia brand curry casserole fabric MSG 1 /2 spoon, salt 1 spoon, green vegetables sheep thirst chili pepper coriander out of the pot 1 0 mutton oil chili mutton oil 20 Jin do not like sheep fat can add a certain proportion of butter salad oil, pepper 4 kg root according to the degree of spicy eating around the addition of varieties of pepper, here with Henan new generation, Guizhou Erjing strip, Yunnan millet spicy, the proportion of 1 . 5:1 5:1, Spices: 50 grams of star anise peppercorn cinnamon, 25 grams of fragrant leaves, 250 grams of ginger, 2 green onions Preparation: 1 Pepper beaten into medium coarse water mix well, can obviously feel the moisture, spices soaked in water in advance Drain dry standby Cow Treasurer Cooking WeChat: hpj 9898 2 Lamb oil under the pot with spices and shallots fried until the green onions are golden brown, fished out, and mixed with water
5. Peppers, little by little under the fryer, fry until there is no water to steam, add a little cold water like boiled dumplings to occupy the water three times, until there is no water to steam add a small amount of white wine end away from the fire mouth 1 1 cold cabbage red oil rapeseed oil 1 0 kg, peppercorns 1 00 g, cinnamon 1 0 g, coriander leaves 1 0 g, star anise 20 g, liang ginger 20 g, cumin 30 g, 2 green onions, 1 handful of coriander, 5 green peppers, 2 slices of ginger, 1/2 onion, the same as sheep oil chili pepper Spicy sheep's hooves Spice unit g : White Root 30 , Galangal 1 0, grass fruit 20, coriander leaf 1 0, star anise 20, cinnamon 1 5, sand kernel 1 0, white buckle 20, clove 5, dried chili pepper 1 00, safflower pepper 20, licorice 20
6. Cow Treasurer Cooking Online Training WeChat : hpj 9898 Production : Spices soaked in warm water for one hour washed and drained, lamb soup mixed with water 1 : 1 total 30 pounds, boiled and spiced buns peppercorns boiled for 20 minutes to fish out the spice packets, add a pound of sugar color 1 00 grams of mutton oil 1 5 kg of lamb's hooves a pound of salt chicken essence MSG 200 grams of high heat to boil over low heat brine for 30 minutes, like the big bite brine time is shorter, like soft and rotten brine for a long time 1 2 red braised lamb Peppercorn 50 , Bai Zhi 40 , White Buckle 30 , Good Ginger 30 , Cinnamon 20, cumin 20, red sprigs 20, tangerine peel 20, grass fruit 20, angelica 20, sand kernel 20 white pepper 1 0 Preparation : Bone lamb 25 pounds cut into large pieces, soaked in water blanched water, oil in the pot 5 two hot add sugar 2 two stir-fry until the lamb is evenly colored, pour into the barrel
7. Add 5 pairs of rapeseed oil to another pot, heat up and add 1 kg of minced bean paste and stir-fry until fragrant, add ginger, rice, garlic, rice and shallots 1 00 g each and pour them into the bucket, add 20 kg of water and put in 1 80 g of spice packets, 1 00 g of monosodium glutamate, cook on high heat and simmer for 2 hours

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