Xinjiang Stewed Mutton Soup
Xinjiang children are far away from home. They like to drink the mutton soup and beef soup stewed by their mother. Try it today. According to the method my mother said, it is really fresh and delicious!
Food Ingredients
Mutton
Half a leg of lamb
white radish
1 root
Pepper
a small spoon
Cilantro
2
Salt
number
Ginger
4 pieces
Onion
1 root
Zanthoxylum bungeanum
20 tablets
Step
1
The mutton is soaked in cold water for 2-3 hours, the blood is soaked out, and then the mutton is cut into pieces;
2
Put cold water into the pot, put mutton, boil over high fire, turn off the fire after blood foam appears, remove the mutton and wash it with warm water;
3
On the other hand, there is no pressure cooker. I use a stainless steel deep pot. I pour enough water into the mutton, because no water is added in the middle of the stew. I boil it over high fire. I add ginger slices, scallion knots, less than half a spoon of pepper and prickly ash. I turn it over low heat and stew it for 1 hour. The mutton is not too old. I can stew it in an hour. I can also try using chopsticks;
4
Wash white radish, cut into semicircular pieces, wait for mutton soup to stew for 1 hour, then add salt flavor, add another half spoon of pepper and stew for half an hour;
5
Wash coriander and cut into small pieces. The mutton soup can also be out of the pot at this time. Sprinkle coriander with it. It tastes delicious.
