Mutton soup is a must-have food for Xinjiang people in winter and spring! Cooking is very simple, the house is full of warm meat, just a piece of freshly beaten, just happy to fly! Of course, the premise is that there is a delicious lamb. The sheep of Xinjiang pastures are selected from Australian fine-wool sheep. Because the land contains a large amount of alkali, the lamb is fragrant and has no suffocation. (This time the po master is a bit lazy and has not taken the process map)
The mutton is washed and washed away, and the blood is washed away. (I am stewed with lamb chops, the leg of lamb is the same as ordinary meat, and the lamb leg is best tasted.)
Put the mutton in the casserole, add cold water (you can also use other pots), boil over high heat, add sliced ginger and peppercorns (no pepper can be sprinkled with pepper and sprinkle with pepper), if the mutton tastes heavier You can add a few peppercorns. After boiling, put on the foam and keep pouring out the boiled blood until the boiling soup is completely clear.
After the foam is cleaned, turn it to a low heat for about an hour (if it is a leg bone or a lot of meat, it will take longer).
Slice the white radish and cut the carrots, but it is best to put only one of them (it seems that you have seen the nutrition of carrots and white radishes offset each other, and the letter is so good), sliced onions, stewed for one hour. After adding, if you want a crisp onion taste, put the radish first.
Turn the radish for about ten minutes, add some salt and turn off the heat. After the pan is out, you can add pepper and vinegar according to your own taste. Adding vinegar tastes better, and the coriander tastes even better! But this varies from person to person.
I would like to go to the Xinjiang cake shop to buy it. In Beijing, there is a delicious one in the alley of Dazhong Temple!