Yimeng whole lamb soup [a specialty of Feixian County, Shandong Province]

What is Yimeng whole lamb soup? Authentic specialty of Feixian County, Shandong: Yimeng whole lamb soup

Summary:Do you want to know what Yimeng whole lamb soup is? This article is a detailed introduction to the local specialty of Feixian County, Shandong Province - Yimeng whole lamb soup. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yimeng whole lamb soup. The full text takes about 5 minutes to read, mainly including the basic introduction of Yimeng whole lamb soup and its nutritional value? What are the product characteristics of Yimeng whole lamb soup? The production method of Yimeng whole lamb soup, etc

Basic introduction of Yimeng whole lamb soup

Yimeng big pot whole lamb soup, also known as Yimeng whole lamb soup, is a traditional famous dish in the Yimeng mountainous area of central Shandong Province. The water is controlled by mountain spring water, and the sheep are Yimeng black goats (traditional black goats are preferred). They have fresh and tender meat, unique aroma, and a long aftertaste, and are known as Yimeng famous dishes. If you haven't eaten whole lamb, you haven't been to Yimeng Mountain

The key to a big pot full of sheep lies in the word "all"

Kill the whole sheep, clean them thoroughly, and place them in a large iron pot. The head, hooves, tail, and whip are all intact, and the blood, meat, bones, and organs (known locally as "water") are all present. Add some star anise, fennel, and other ingredients and stew them over high heat until they are nine cooked to maturity. Blood, liver, and other ingredients that are suitable for boiling until tender should be added later. After removing and chopping, put it into a bowl, sprinkle with fine cilantro powder, and then put it in a pot and simmer over low heat, or pour the hot soup in the pot several times to cook

When consumed, it is served with light vegetables, which need to be mixed with vinegar, chili, salt, or unfinished according to personal taste, and can be enjoyed. Fresh, salty, numbing, spicy, tender, crispy, and refreshing, all determined by oneself, each presenting its own unique brilliance. Da Guo Quan Yang Tang has a white meat red color, a fresh and fragrant taste, tender and delicious meat, and rich nutrition. It is a great tonic dish for autumn and winter seasons

What is the nutritional value of Yimeng whole lamb soup

The Chinese people have long recognized the edible and medicinal value of mutton

Traditional Chinese Medicine believes that lamb is sweet and warm, and is a high-quality meat that can warm, tonify, and strengthen the body. Traditional Chinese medicine believes that "ginseng replenishes qi, while lamb is good for the body. The Tang Dynasty's "Qian Jin Fang" also states that "lamb can warm the middle and supplement deficiency, nourish the middle and invigorate qi, stimulate appetite and exercise", which is a commonly used warming and nourishing food for people with weak constitution and malnutrition

Method of making Yimeng whole lamb soup

1. Set aside all the sheep offal

2. Cut the sheep blood into strips

3. Pour the original lamb soup, which is the soup made by boiling lamb or lamb bones, into a clay pot and add scallions and ginger

4. Pour in the sheep offal and bring to a boil

5. Then pour in the sheep blood

6. Simmer on low heat for about 10 minutes to stew the flavor

7. Add salt, pepper, chopped scallions, and cilantro to season