Name: Wangjian Lamb Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 branch leg of lamb; 1 piece Mutton; 1000g Flour; 3s shallot; 10s parsley; 0.5g yeast; 1 tablespoon pepper; 6 Aniseed; 2 pcs Bay leaf; 3 segments Cinnamon; 1 tablespoon Orange peel; 8 Dried bell peppers; 1 tablespoon Pepper noodles; 3 tablespoons salt; 1 tablespoon MSG; 1 tablespoon Chili noodles

Wangjian Lamb Soup

1. Soak the leg of lamb for two hours, soak in bleeding water

2. Put a little yeast powder (the amount that prevents the dough from fermenting) into the flour, and mix it into a smooth and soft dough for later use

3. Cut the raw mutton oil into small pieces, pour it into a wok on low heat and refine it into mutton oil. Skim out the oil residue (the third bowl is oil residue), pour the hot oil on the chili noodles and stir evenly quickly to form mutton chili pepper (The black bowl above), pour the excess mutton oil into the bowl (the second white one is mutton oil), hey! I forgot to take pictures of such an important link. I hope you can understand it and ask me if you don’t understand.

4. Prepare pepper, aniseed, bay leaves, cinnamon, dried bell pepper, orange peel for later use

5. Pour cold water into the pot (pour more water, do not add water in the middle), add lamb shank, and dry ingredients at the same time, cook for 40 minutes on high heat, and cook for one and a half hours on low heat