Water basin mutton is a hurdle that the old Shaanxi people can't cross. Let you be cold in the winter, as long as you come to a bowl, eat and keep your whole body restless. The water basin lamb meat rotten soup is fresh, the beauty is in the pleasure of eating meat and drinking soup, the soup is more meat and less sincere, and there is no meat without soup. Shaanxi people have done this to the extreme, a bowl of steaming water basin lamb, floating onion and coriander, under the fresh meat soup, with a crisp white cake, dry or steamed buns can be eaten. Many people do not like the taste of lamb, but if they do not understand the taste of lamb, they cannot enjoy the beauty of real lamb.
Master Wu has been making water basin lamb for more than thirty years. From 1983 to the present, a full 37 years, early up and late return, of which the hardship is needless to say. The old Wu family's water basin lamb meat rotten soup is thick and thick. The soup was cooked the night before, the meat was already prepared, the guests wanted a few portions, and Master Wu cut the meat on the spot. The meat cutting knife is extremely sharp, a light wipe, the cooked meat slices are cut off, a little meat on the top without a little meat, and then put the meat slices into a large bowl, pour into the broth, add MSG and other spices.
The heat depends on experience, the knife method depends on kung fu, and the taste of each house is different. To make a good water basin lamb, it is divided into three processes. Raw material processing, boiling lamb, preparing lamb. After more than ten hours of boiling, fresh lamb and lamb bones, adding cinnamon peppercorn fennel and other accessories, the spices can be fully flavored. The original soup is added to the lamb bone, and the seasoning is boiled, which is called broken soup. The cooked lamb meat is thick and solid, and the standard for a bowl of meat is three slices, and each piece of meat is a different part, so that it tastes better. This is the experience that Master Wu has summed up over the decades.
Put on the lamb tripe, vermicelli, and add some mutton oil, Master Wu scooped up a large spoon in his hand, scooped up a spoonful full of soup, but not directly poured into the bowl. When scooping the soup, it is necessary to blanch it again with hot soup, in order to make the vermicelli soft, the lamb fragrant, and then the soup is boiled, and the MSG salt is added to taste, so that a bowl of rotten meat soup fresh water basin lamb is really completed. Green onion coriander is not directly added, but put into a delicate small dish, with two parts of kimchi sugar garlic, and then a cake, dry or steamed buns all depending on personal preference.
Add some lamb tripe and lamb tongue, come to some lamb liver and lungs, and then add some lamb, scoop a spoonful of broth, this is the water basin haggis soup. The main soup of haggis soup is fresh; lamb steamed bun is the main food, and after eating a bowl of stomach, it will rise, not to mention the kimchi sugar garlic. At the end, Master Wu also brought a cup of black tea. At this moment, who remembers stepping in just to fill your belly? This place is to stop hunger, and it is clear that it is to enjoy life.