Zhongjing mutton soup

Zhongjing mutton soup:

Raw materials for making Zhongjing mutton soup:

500 grams of mutton. 250g ginger, 150g angelica, 2G pepper noodles, 50g scallion, 20g cooking wine and 3G salt.

Processing steps of Zhongjing mutton soup:

Wash Angelica sinensis and ginger with water and cut into large pieces. Remove the bone and fascia of mutton, blanch the blood in boiling water, remove and cool it, and cut it into strips 5cm long, 2cm wide and 1cm thick. Add proper amount of water into the casserole, put the cut mutton, Angelica sinensis and ginger into the casserole, boil over high heat, remove the froth, and simmer for 1 hour. The mutton is cooked thoroughly.

Zhongjing mutton soup

Zhongjing mutton soup is a famous local traditional dish in Sichuan Province. The production process of Zhongjing mutton soup is Angelica sinensis, ginger washed with water, cut into large pieces. Remove the bone and fascia of the mutton, put it into boiling water to remove the blood, take it out to cool, and cut it into strips 5cm long, 2cm wide and 1cm thick. Add proper amount of water into the casserole, put the cut mutton, Angelica sinensis and ginger into the casserole, boil over high heat, remove the froth, and simmer for 1 hour. The mutton is cooked thoroughly.

essential information

Recipe name: Zhongjing mutton soup

Sichuan cuisine

Type: special soup

Basic characteristics

The mutton is rotten and the soup is fresh. It has good curative effect on deficiency cold and yellowish complexion.

Basic materials

500 grams of mutton. Ginger 40 grams, angelica 20 grams, pepper 2 grams, onion 10 grams, cooking wine 20 grams, salt 3 grams.

Production process

1. Wash Angelica sinensis and ginger with water and cut into large pieces;

2. Remove the bone and fascia of the mutton, put it into boiling water to remove the blood, take it out to cool, and cut it into strips 5 cm long, 2 cm wide and 1 cm thick;

3. Add proper amount of water into the casserole, put the cut mutton, Angelica sinensis and ginger into the casserole, boil over high heat, remove the froth, and simmer for 1 hour. The mutton is cooked thoroughly.

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