羊肉汤火锅（Mutton soup hot pot）

羊肉汤火锅（Mutton soup hot pot） 羊肉汤火锅(Mutton soup hot pot) Method for making mutton soup chafing dish Brief introduction: the efficacy of mutton soup Hot pot lamb sweet, warm, with beneficial consumptive, warm cold, make blood, help Yuanyang Taste characteristics: mutton soup pot taste is salty, boiled soup color white, tender meat, delicious soup, winter can be cold, and can eat. Production method: hot, rinse Hot pot pot mutton soup pot of formula: The main raw material formula preparation: mutton soup pot pot young 1 sheep (about 10 kg) The auxiliary raw material formula: mutton soup pot pot pig bone stick 1000 grams 1000 grams of fresh carp Making mutton soup pot seasoning pot recipe: Ginger 1000 grams onion 1000 grams 200 grams onion ginger 150 grams pepper 3 grams mirrin 1000 grams of edible pepper 5 grams of alum grain 1 grams pepper 2 grams of salt 10 grams of anise cinnamon 6 5 grams of 15 grams of red dates, Nai 3 grams medlar 2 grams of Chicken MSG 1 grams 25 grams of oil and sheep pig oil 300 grams According to the recommended product rinse mutton soup pot bottom material: the weight is enough for 5 people to eat, if more people can increase the amount of the amount on the line. Cooked mutton 500 grams, 500 grams of mutton, 150 grams coriander meatball, crisp meat 150 grams, 150 grams of ham sausage, lunch meat 150 grams, 150 grams of fresh mushroom, letinous edodes 150 grams, 100 grams of water fungus, silver powder 100 grams, 200 grams of radish, cabbage 150 grams Eat mutton soup pot for taste recommended: 5 pastry bean pickled tofu dish The bottom of the pot mutton soup pot production program: 1 preparations, mutton soup pot pot before making: (1) primary processing: at first the young sheep slaughtered, and then placed in boiling water Hot pot look a little hot, then put out open abdominal viscera, then the sheep, lamb cut down. The sheep's head from to open out of sheep to fascia after the wash, drain the water. The dock to set fire to burn the black hair and the hair is hard shell, and then into the warm water wash clean, then clean water drain. The sheep bones cut into about 500 grams of weight block. Then the sheep bones smashed, smashed to more easily make tasty soup. The morel into 70 degrees hot water pot look a little hot, put out the thick black skin rub off. The sheep in the bowl, put a small amount of edible salt, alum repeatedly rub to feel slippery on the line, to rub down mucus washed over the intestinal scraping dirt, then wash, then put the sheep over. The irrigation water faucet almost aligned, to expand the lung, and then repeated extrusion, repeatedly washed to white lung irrigation, open lung tube, clean. The sheep tongue is placed in the hot water of about 70 degrees, slightly secreted, scraping the tongue coating. Sheep heart from the right section, wash clean. Sheep testis to fascia, with a knife to cut, cut into 0.4 cm diagonal, then cut crosswise knife, change the growth of about 5 cm, 4 cm wide block into the plate. Scallion knot. Put ginger broken beat. Pig bone clean. Cut the star anise and cinnamon into small pieces. Wash red dates and Chinese wolfberry. (2): sheep hooves, soaking and bleaching, the mutton and sheep bones, pig, sheep, stick bone, morel sheep and sheep sheep tongue, heart into water soaking and bleaching for 6-12 hours, substituted water 3-4 times to net blood. (3) code flavor, Diving in the water: hooves, sheep, lamb, sheep, pig bone, bone rod, sheep, sheep, sheep sheep sheep into the main tongue, add scallion, ginger, cooking wine to mix, pickled flavor yards 2-4 hours, into the pot with water under water, rinse with water and drain water. (4) fried crucian carp: put the pot in the middle of the fire, add a small amount of pig oil, oil temperature to 60% hot on the line, the next pan fried until the skin tight, and then oil lek. 2. Make the pot bottom (1) boiling soup: sheep, sheep bones, crucian carp, pig and sheep, lamb, pork bone, sheep, sheep, sheep sheep sheep heart, tongue respectively into the soup bucket, add ginger, green onions, spices, cooking wine, Hu Jiaoli, mixed with water, stir Shaofei, skim floating foam net with the fire, to lamb, haggis cooked soft (first cooked soft, then remove) tangserubai when the fish meat, sheep, sheep, cool. (2) knife treatment: the scalp from slices of sheep. A modification about 10 cm long. Lamb cut into sections. Mutton sheep, sheep, sheep heart, tongue sliced into strips, morel. (3) against the pot: take a casserole, add appropriate amount of salt, ginger, pepper, chicken, MSG, mixed with mutton soup, scoop into sheep oil, add onion, red dates, wolfberry, stamped, made Hot pot pot. (4) fried mutton, haggis: the Hot pot pot in the fire, into the pig oil, the oil burned to 40%, add scallion, ginger stir fry, under the required number of lamb, fried haggis respectively placed in the dish on the table. Eat mutton soup pot: Place the dish on the stove, and then get ready before ignition, Weidie table, mutton, and haggis after processing into the plate of the hot food were neatly around the material around the pan, then little lamb, sheep, etc. the soup boil after the first drink a little mutton soup, add appropriate amount of juice mix into the dish, can begin to rinse, then Hot pot can dip is expected to eat. Several problems which should be pay attention to making Hot pot soup: 1, choose the sheep, it is best to quarrel, choose castrated ram. 2, we must correctly grasp the procedures and techniques for making brine. 3, in the production of Hot pot pot, mutton and haggis preferably separated boiled, in order to make the soup more delicious Hot pot bottom material. 4, mutton and haggis is best cooked, do not eat cold. Sichuan food: haggis soup soup One hundred years of life, 2010-1-15, 15:46:00 editor: popularity: 256 Haggis soup dishes of distinctive China cuisine Sichuan cuisine, haggis soup white radish as the main material. Effects: liver nursed back to health recipes, blood recipes, malnutrition recipes. The material for making haggis soup: Ingredients: 300 grams of radish Materials: 100 grams of sheep, sheep heart 80 grams, 50 grams of Morchella, sheep bone 120 grams, 50 grams of sheep Spices: 15 grams of salt, monosodium glutamate 2 grams, 20 grams of cooking wine, ginger 15 grams, 15 grams of green onions, pepper 2 grams, 2 grams of pepper Haggis soup: 1. fresh liver, stomach, heart, lung and spine, soak the net; 2. into the boiling pot boil for a short water wash; 3., white radish peeled and washed, changed to 4.5 cm long, 2 cm wide, 0.5 cm thick piece of stand-by; 4. wash pot set each on, The incorporation of water into fresh liver, stomach, heart, lung, spine, Shaofei skim; 5., cooking wine, ginger, onions, pepper, pepper, burning until the raw materials, six mature, picked up into a film; 6. then re Sheng into the pot, white radish cake to burn when the clean wok Sheng into the container; 7. on the table, the soup with MSG, salt, and other sesame oil, watercress dishes, parsley dishes on the table. Tips for making the haggis soup: 1. of the raw material must be fresh, to go to the net; 2., raw materials and pots to wash, or soup color difference; 3., the raw material to cook until soft thoroughly, the soup should be filtered once, otherwise the broth is poor. Grams of food relative to White radish: white radish, avoid ginseng, American ginseng with food.