1. Mutton:

(1) breed: Jining Qingshan sheep

(2) Origin conditions: lush vegetation and rich pasture.

Shanxian Mutton Soup (3 kuai)

(3) Range of origin: 1 castrated ram of 2 years old and 1 castrated ewe of 2 births.

(4) Water: The water quality in the producing area meets the national drinking water standard and is weakly alkaline.

2. Accessories:

(1) Ingredients: onion, ginger and salt;

(2) Spices: Zanthoxylum bungeanum (water), clove, cinnamon seed (noodles), angelica dahurica, cinnamon, Amomum tsaoko, fennel, kaempferol, geranium, dried tangerine peel, jade fruit, galangal, white pepper granules, etc.

(3) Other auxiliary materials: sesame oil, coriander powder, garlic powder and monosodium glutamate.

Second, the processing technology

1. process flow: add water and burn to 80℃

↓

Sheep bone mutton → brewing → boiling → primary skimming → cleaning → boiling → secondary skimming.

→ Wrap sheep oil → Cut meat → Cook soup → Finished product.

↑↑

Mix the main ingredients, spices and other auxiliary materials.

2. Key points of the process:

(1) Brewing: After the cut mutton, sheep bones and sheep oil are acid-drained, they are brewed with flowing groundwater 12 hours;

(2) dicing: the bone is cut into 1000g pieces with mutton, the sheep bone is cut into 500g pieces, and the leg bone is mashed with the back of a knife;

(3) Proportion of raw materials: mutton, sheep bone and sheep oil are mixed according to the ratio of 52: 43: 5;

(4) Bone boiling: when the bone is boiled, the temperature in the pot is 60℃, and the material is boiled for 15 minutes and taken out;

(5) skimming: removing blood foam;

(6) Boiling: keep boiling in the pot until the soup is thick, white as milk, not greasy or fragrant, and the boiling time is ≥3 hours.