Chinese Food
Stewed mutton bone soup
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Mutton is a good material for nourishing in autumn and winter. I'm Cantonese. My wife is from Xinjiang. I can buy authentic Xinjiang mutton. Xinjiang mutton has no smell. It's sweet and delicious.
Cooking ingredients
Cooking Steps
Step1:Sheep bone cutting. Cleaning. Xinjiang mutton does not draw water. So there is no need to blanch.
Step2:Wash carrots and onions and cut them. Choose yellow carrots and white onions from Xinjiang. This is the key. Red carrots are not allowed.
Step3:Add water and bring to a boil.
Step4:Add the sheep bone after boiling with water. No need to blanch.
Step5:Add the sheep bone and bring to a boil.
Step6:Add the Yellow carrot and bring to a boil.
Step7:Add the white onion and bring to a boil.
Step8:Cook over high heat for 3 minutes.
Step9:Turn to the simmer and cook for 45 minutes.
Step10:Add salt after cooking. Do not add salt during cooking.
Step11:Another angle.
Step12:The soup is very sweet.
Step13:Add your favorite sauce. It's ready to eat.
Step14:Beautiful ranch.
Step15:Sheep and sheep in the snow.
Step16:Life is not easy. Cherish the good life now.
Cooking tips:The material is very important. I choose the mutton from Bole alatao pasture in Xinjiang. The Yellow carrot and white onion are produced in Xinjiang. There are skills in making delicious dishes.
