Good ingredients often require the simplest way of cooking, but they need more technology. Zigong lamb soup is the first choice of Zigong black goat, some people think that black goat is heavy and not delicious. That's a bad cooking method. Only the Zigong people who love the black goat the most will perfectly present the purest umami taste of the black goat.
According to our authentic practice of Sichuan Zigong:
1. The lamb should be stewed, cold water under the pot, once to add enough water, can not add water in the middle. The addition of water spoils the aroma of the mutton broth.
2. Ginger, large ingredients, tangerine peel, pepper, peppercorns, sand kernels, green onions and other spices are a little, mainly to remove the fishy taste of black goat, but can not let the spices rob the taste of lamb.
3. It must be stewed with two crucian carp fried in lard. The ancient artificial word is fish + sheep for "fresh". The Zigong people have always followed this ancient taste code.
The soup is served and then seasoned with Zigong well salt and coriander, which umami taste is not put! Friendly tip: go to Zigong don't miss the lamb soup because there are too many delicious!
![Stewed lamb soup, the less seasoning the better, keep in mind the "2 put 3 do not put", the soup fresh meat fragrant, no fishy taste[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)