Lamb stew
Raw materials 17.5 kg each of lamb ribs and lamb hind leg meat, and 1 kg of white radish.
Seasoning Spice packet (500 grams of red onion, 20 grams of peppercorns, 10 grams of cumin, 5 grams of tangerine peel and white peppercorns, 6 grams of dried chili peppers), 400 grams of salt, 2 grams of monosodium glutamate and chicken powder, 1 gram of white pepper powder, 5 grams of minced chives, 3 grams of coriander and goji berries.
make:
1. Peel and slice the white radish.
2. Chop the ribs into 6 cm long pieces, chop the leg of lamb into small pieces, rinse the water separately to remove the blood, blanch the water in cold water (not over the lamb) to skim off the blood foam, add spice packets, salt, bring to a boil over high heat, simmer for 1 hour on low heat, turn off the heat and soak for 30 minutes.
3. When cooking, take 400 grams of lamb ribs and leg of lamb, heat them together with clear soup, add MONOS glutamate, chicken powder, white pepper to taste, sprinkle with minced shallots, coriander, and goji berries.
The key is that the lamb must be boiled over low heat, the lamb cooked on high heat will be red in color, and then soaked for 30 minutes after cooking, which will be more flavorful.