What is the most traditional mutton soup? What is the practice?

In the traditional method of cooking mutton soup, sheep's head, sheep's bones, mutton and amniotic fluid should be put into a pot to cook. After taking out the pot, the cooked mutton is sliced or diced according to the requirements of the guests and put into a bowl. The guests add salt, pepper, coriander powder, green garlic powder, Chili oil and monosodium glutamate according to their own tastes, so that the fat contained in it will be emulsified at high temperature, which will make the mutton soup milky white, but the mutton soup made in this way will not be too white.

Mutton soup is milky white, and the fat in meat or bone marrow is emulsified into water after long-term boiling, so it appears white. It is the most authentic and more nutritious. The mutton soup is as white as milk, so that the bone marrow and collagen in the sheep bones are boiled into the soup. Mutton stew is also very particular. Large pieces of mutton are now slaughtered and cooked. The soup is so white because sheep bones are ground into fine powder and boiled in a mutton soup pot! In fact, the milk-white mutton soup has a high fat content. It just tastes good, but it's not healthy.

Every day, fresh mutton with bones is basically cooked with high fire first, and then simmered with low fire for about three hours. Mutton soup looks simple, but it is actually exquisite. In addition to selecting ingredients, mutton soup should be cooked in the original soup for several hours, and then added with ingredients to cook for a while, that is, sheep brain is added to the soup, and the boiled mutton soup is also white. The cost is high, and many people are reluctant to use it. Soups are all milky white.

The practice of clear soup is to turn to a small fire after the fire boils, and the water seems to be in a state of non-boiling. Collagen in bones and sheep fat can be mixed together to become a white soup base, and no other ingredients are needed to cook mutton soup. White as milk, blended with water and fat, and pure in texture. After an hour and a half, take out the mutton and continue to cook mutton soup for more than two hours.

The mutton soup in my hometown is milky white. After high-temperature stewing and time cooking, I am neither anxious nor impetuous, neither tepid nor angry at all. If you want to change your taste, it's good with tofu milk.