A braised noodle restaurant in Henan makes lamb braised noodles, which can sell more than 60,000 bowls a month. Many customers are attracted by this sheep soup, in fact, it is not so difficult to make a good sheep soup, first of all, to choose good raw materials plus excellent production process is not a big problem, not much to cut into the theme.
Choose fresh lamb bones 35 kg (fresh sheep bones out of the soup white and bright, smell fragrant, and sweet taste, and the old bone is far less than fresh sheep bones, to use the whole sheep bone, if only choose the sheep spinal bone, with the soup time is short, only use two pure lamb leg bones, the soup speed is slow, they are not very economical and nutrient-rich) the sheep bones into inches (ribs do not need to be smashed) soaked in water for 3-5 hours, take out in boiling water for more than 15 minutes, put in about 60 kg of boiling water on high heat for more than 3 hours (boiling soup on high heat, Stew meat over low heat, the soup is fast and white and bright on high heat, and the calcium in the bone is easily dissolved)
When the white soup is thick, add 30 kg of boiling water, add 17 kg of soaked raw lamb, change to medium heat and cook for half an hour until the lamb is cooked through. Remove the lamb and cook it on high heat, adding 15-20 kg of boiling water at a time until the total amount reaches more than 70 kg. The soup made in this step can be taken 100 bowls at a time, filtered, and placed in a stainless steel soup bucket for use.
Special note: the cooking time of the first pot of soup must be sufficient, you can cook on high heat for 5-6 hours; the second and third pots of soup cooking time is within 1 hour, the maximum fire is medium heat; the fourth pot of soup needs to increase the firepower, so that the nutrients of the sheep bone are precipitated, and this soup can also be used as a hot pot soup.
The most critical method of making lamb soup lies in the following two points:
1． When boiling bone broth, it needs to be boiled for 3 hours on high heat, and the time is too short, and the soup is not milky white.
2． The ratio of sheep bones to sheep brains should be 10:1, and only then can the mutton broth reach that concentration.
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