
With makings
Sheep | 2000 grams |
Red turnip | 3 |
Horse's hoof | 15 |
Ginger | 3 |
Silk of green Chinese onion | 5 |
Anise | 2 |
Sweet leaf | 2 |
Soy | 2 spoon |
Peanut oil | 50 grams |
Salt | Right amount |
Chinese prickly ash | 15 |
Black peppery | 2 grams |
Cooking wine | 1 spoon |
The entree that meets in the winter, the practice of Bao of Nan of clear soup sheep
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Long running water washs clean sheep Nan, go hematic water
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The Chinese prickly ash that cold water puts 15 or so is boiled go hematic water and raw meat or fish
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Nan of fish out sheep washs clean float foam
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Hot oil issues ginger
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Explode hotpot
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Explode color of caramel having a place, turn into high-pressured boiler, add flay horse's hoof and water, press 60 minutes.
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When waiting for pressure cooker to arrive 30 minutes, fry the oil below boiler to explode green silk and fry hob red turnip.
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Add anise and sweet page
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The hotpot that adds Shui Xiaohuo to stew in high-pressured boiler is good
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Pour hotpot into carrot soup, add cooking wine, first conflagration turns in small fire is stewed.
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Stew Shang Zhishou little, before giving boiler, add black peppery, soy, salt flavors.
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Give boiler
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Qing Dynasty is sweet not the ovine Nan Bao of the smell of mutton dines together allow host times have face ~