Soup Pot Chapter-[white Radish and Mutton Soup]

Soup Pot Chapter-[white Radish and Mutton Soup]

1. Wash the lamb and soak it in clean water overnight to let the blood seep out. Change the water two or three times in between.

2. Cut the green onion into sections and slice the ginger. Add cold water and soaked mutton to a boil over high heat, skimming the foam. At the same time, add an appropriate amount of water to a casserole on another stove to boil.

3. Add green onion and ginger to the pot where the lamb is cooked.

4. Add cooking wine.

5. After boiling again, remove the lamb and clean it.

6. Put it in the casserole next to it.

7. Add green onion, ginger slices, pepper, star anise.

8. Add cooking wine.

9. Cover the pot and simmer for 2 hours.

10. Add the sliced white radish strips and cook for about 30 minutes.

11. Add appropriate amount of white pepper and salt before serving.

12. Sprinkle chopped coriander and serve.

Tips:

1. If the ratio of raw materials and water is 1:1.5 when boiling the soup, the color, aroma and taste of the soup will be the best.

2. Do not add water in the middle, especially when cold water is added in the middle, it will weaken the umami taste of the soup.

3. It is not advisable to put salt in the soup first, because the water in the raw materials will be discharged when the salt is mixed, and the protein will coagulate, making the soup lack of umami.

4. When boiling the soup, the heat should also be appropriate. It should be boiled on a high fire and simmered slowly on a low fire. This will dissolve the protein extracts and other fragrant substances in the food as much as possible to make the soup pure and delicious.