Mutton is also divided into several types in Shaanxi. I was born in Baishui, Shaanxi Province. I eat the broth of Qingtang, which is similar to the Chengcheng basin. Xi'an bubble is a dead cake, the heart is a little bit raw, so I will give it to the master. Xi'an, you can always remember if you eat authentic, if you eat it is not authentic, it is estimated that you don't want to eat anymore. The standard of soaking in the sauce (sugar garlic, spicy sauce) is very particular about eating, many people are directly Stir it and eat it. This is the wrong way to eat. The hot sauce is put a little at a time. It only mixes the bite to eat. When you eat it, you will tell the master about the water, the soup, and the like. I prefer the soup. ...
Cool water and noodles, wake up for half an hour
Electric baking pan
Water hair fungus torn
Fans a little, separate
This cut is so wide
This size can be used, or you can handcuff
The blood of the mutton must be cleaned. (I use the Yulin cross goat meat, not at all, the cross goat is stocked, eat the local rubber on the mountain, so there is no smell, the meat is fine.) You can't buy goat meat. Must not Mianyang meat, Mianyang meat is not suitable for making clams (forging the ginger slices, do not put salt when cooking meat, pressure cooker for forty minutes)
Pick the ginger slices and the hot horns and boil them until they boil. Add some salt and cook for a while and then put the fungus. Fans (the mutton that you eat at home is rotten, you don’t have to cut the bone directly.)
I like soup more, so after I do it, I have less soup. I only have one soup at the end.
Didn't buy spicy sauce, not very fond of that mouth, or love sugar garlic, the best solution
The cooked soup is thicker (it is more convenient to cook at home, not as professional)