Zhongjing mutton soup is a local traditional dish of Sichuan Province, which belongs to the Sichuan cuisine family. The soup is fresh and fresh, and it has a good effect on the cold after the disease, and the yellow face is quenched.
【Ingredients】 500 grams of lamb, 250 grams of ginger, 10 grams of angelica, 2 grams of pepper noodles, 50 grams of green onion, 20 grams of cooking wine, 3 grams of salt.
【Production process】
Angelica and ginger are washed with water and cut into large pieces. The lamb is deboned, the fascia is removed, boiling water is added to remove the blood, fished out and cooled, and cut into strips 5 cm long, 2 cm wide and 1 cm thick. Mix the appropriate amount of water into the casserole, put the cut lamb, angelica and ginger into the pot, bring it to a boil over high heat, beat off the foam, switch to simmering for 1 hour, and the lamb is cooked through.
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