Mutton Soup
1.
After soaking in clean water, replace the soaked blood in the middle, re-add clean water, and soak for at least 1 hour.
2.
Pour enough water into the pot, and put the lamb bones into the pot first.
3.
After washing the lamb, cut it into small pieces and continue to soak.
4.
Add ginger and green onions.
5.
Put the lid on and bring to a boil on high heat.
6.
Skim the froth after boiling. You can add cooking wine here if you are more sensitive to mutton.
7.
Cover the pot, turn to low heat and simmer for about 2 hours.
8.
Drain the lamb and add it to the pot. Bring to a boil over medium heat.
9.
Leave a gap in the lid, turn to low heat and continue to simmer for about 1 hour.
10.
Wash the coriander and shallots.
11.
All mince.
12.
Prepare all the ingredients and adjust them according to your taste.
Tips:
1. Soaking in cold water is to remove the taint. In fact, there are many ways to remove the taint, including orange peel, Chinese pepper, hawthorn, walnut, and radish.
2. Lamb is warm in nature and has high nutritional value; eating lamb at the right time can remove dampness, avoid cold, and warm the stomach, but don't overdo it with mutton. It is too late to cover up the taste of lamb.
