Introduction to whole lamb soup pot

In places such as Sichuan, Guizhou, Yunnan or the Jiangsha River Basin, goats must be killed for birthdays and banquets during major festivals. The traditional way to eat it is whole sheep soup pot. To make it, choose fat black goats. After slaughtering, remove the hair, usually keep the skin, roast the outside with fire, clean and disembowel the internal organs, slaughter it into small pieces, add some Sichuan peppercorns, dried chili peppers, and sand. Kernels, tangerine peels, orange peels, grass fruits (the ingredients will vary in each place), simmer in a large pot for about 1.5-2 hours. The simmering time depends on the size and age of the goat. When it is almost ripe, add sheep blood, When cooking the tripe, add chopped green onion and coriander to the bottom of the pot. A pot of authentic whole lamb soup is ready - it tastes very delicious. The advantage of the whole lamb soup pot is that it combines all parts of the lamb body and complements each other's strengths. It is the best way to eat lamb. Provided by the owner of Meirenbao Tea.