Mutton Soup

Name: Mutton Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 900g Bone-in lamb; 2 spikes corn; 3 pieces carrot; Some parsley; 2 pcs star anise; 2s shallot; 1 piece ginger; 10 capsules Peppercorns; 3 pcs chili; Some salt

by Shredded Potato Burrito

5.0 (1)

Favorite

3

Difficulty

Hard

Time

1h

Serving

3

After the beginning of autumn, my family makes mutton soup at least twice a week. The mutton soup must be cooked with bone-in mutton to taste, and the method of mutton cooking can ensure that the nutrients are not lost to the greatest extent, and the nourishing effect is the best. When cooking the soup, you can put some of your favorite ingredients to increase nutrition. For example, I made it today. I added corn and carrots. It can also supplement various vitamins while being nourishing. The taste is also very delicious.

Let’s take a look at my method of mutton soup today.

Mutton Soup

1. Cut the bone-in mutton into small pieces, wash it, put the casserole into cold water, add the mutton, remember to let the mutton under cold water

2. Cover the casserole and start to boil

3. During the heating process, we prepare: 2 green onions, knotted with green onions, 1 piece of ginger, sliced, 2 star anises, 10 peppercorns, 3 small peppers

4. Chop corn into small pieces, and cut carrots into larger hob pieces

5. Bring the casserole to a boil, open the lid, skim the foam on the surface, add corn to a boil, simmer for 5 minutes on low heat

6. Add the carrots and all the spices. Cover the casserole and bring to a boil, cook on low heat for about half an hour

7. Add the chopped coriander and chopped green onion to the pan.

Tips:
Cooking mutton in a casserole will increase the flavor of the mutton, and the cooking time is short.

The lamb should be soaked in cold water several times before cooking. The soup should be boiled in a pot under cold water, and then the scum can be skimmed off. There is no need to blanch it.