The early spring has arrived, a bowl of mutton in a basin of water, nourishing the stomach and driving away the cold of early spring

[Dish name]: mutton in the water basin,

[Ingredients required]: 800g of lamb leg meat, appropriate amount of green onion, ginger and garlic, a spoonful of cooking wine, an appropriate amount of salt, a handful of Sichuan pepper, a piece of material, a piece of cinnamon, a piece of grass fruit, two bay leaves, an appropriate amount of cumin, a piece of tangerine peel, a piece of cardamom, a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of pepper, a handful of vermicelli, a few bean bubbles, an appropriate amount of coriander, an appropriate amount of chopped shallots, a piece of ginger, and a green onion

【Cooking Steps】:

1. First of all, prepare all the ingredients and seasonings you need. You can choose which piece of lamb to choose according to your preferences and tastes. It is best to prepare a complete range of spices, with many types and fragrant tastes. But more types does not mean more quantity, the same one is enough. Green onion and ginger are also essential ingredients to remove the smell and enhance the flavor.

2. I have written the types of spices in the ingredient list, so I will try to prepare them as much as possible according to these types. The lamb is all about these prepared spices. Even if there is no ginger, bay leaves, cinnamon is a must.

3. In order to prevent these spices from scattering everywhere and affecting the taste of the final dish, we wrap these spices with a clean gauze. Make a seasoning packet. When the time comes, we'll drink the soup again. It will not affect the final experience because of a bite of peppercorns. But remember not to wrap green onion and ginger in spices.

4. After cleaning the mutton from the surface of the blood and impurities, cut it into large pieces and blanch it in a pot under cold water. Add an appropriate amount of green onions, ginger slices, cooking wine to the pot to increase the fragrance and remove the fish, boil over high heat and simmer for about ten minutes, during which the foam and impurities in it are constantly removed.

5. Then rinse the lamb with water again and cut it into small pieces of appropriate size. Then prepare additional green onions, ginger and seasoning packets. Now that all the preparations are done, the cooking begins.

6. If there is a casserole for making soup, of course, it is the best, if there is no casserole, it is also possible to use an ordinary pot or pressure cooker. Add the mutton, seasoning packet, green onion and ginger to the pot, then add enough cold water, bring to a boil over high heat, turn to low heat and simmer for about an hour and a half.

7. During the period, add a spoonful of light soy sauce to improve the color and taste, a spoonful of pepper to increase the flavor of the salt, adjust the saltiness and lightness, and a spoonful of dark soy sauce to improve the color. If you prefer clear soup, omit dark soy sauce.

8. Then prepare the required shallots and coriander vermicelli. Add the vermicelli when it is 20 minutes away, and add the chopped green onion and chopped coriander when it is 10 minutes away. You can also prepare some others, such as radish, bean bubbles, tofu, you can choose according to your preferences.

9. After the mutton is soft and rotten, you can put it out of the pot and serve the dishes, and finally match it with a few cloves of garlic, a spoonful of spicy seeds, and a cake with it, which is absolutely amazing! Eat a big bowl at a time, and after eating, the whole body is hot, and I am no longer afraid of the spring breeze.

【Cooking Summary】:

1. Mutton is removed, with a complete range of spices, carefully cleaned, blanched to remove foam, all of which are indispensable.

2. If you don't have a casserole at home, it's best to use a casserole to cook this bowl of fragrant mutton soup.