Mutton Soup
1.
Lamb cut into small pieces
2.
Slice green onion, slice ginger
3.
Cut white radish into small pieces, mince coriander and garlic
4.
Put enough water in the casserole. Be sure to add enough water at one time. Do not add water in the middle. This will destroy the freshness of the soup and make the soup not thick enough. Pay attention to this as long as it is a stew.
5.
Put the lamb in cold water, then put the green onion, ginger, star anise, dried chili, and pepper in the casserole
6.
Bring to a boil, use a small colander to remove the froth. The black stuff is mainly the remaining impurities in the lamb. After it is completely removed, it will be simmered on high heat for about 10 minutes. At this time, there is no need to cover the lid because it is a high fire and the soup will overflow
7.
After 10-20 minutes, add the white radish, turn to low heat, cover, and simmer slowly for 1 and a half hours. When the time difference is less than half, the soup will be reduced by half. Add salt, turn to high heat, and simmer again 10 minutes
8.
Put it in a bowl and sprinkle with coriander and garlic. If you like spicy food, you can also add some chili oil
Tips:
⒈When boiling the soup, it must be kept in a boiling state, otherwise the broth will be light and not milky white
⒉When boiling, add an appropriate amount of mutton suet oil, and simmer it, the soup will be more fragrant
