Chinese Food

Chinese Food:The mutton broth with old ginger carrots and medlars

Mother stock:

the meat of sheep’s sinew of 300 grams,green carrots of 250 grams,10 medlars,a piece of old ginger,a root of straight ladybell(we can’t append it ).
 Ingredient:cooking wine of 1 teaspoon,salt of 1 teaspoon,pepper of 1/2 teaspoon,monosodium glutamate of 1/2 teaspoon.

Manufacture:

1. Cut the meat of sheep’s sinew to be pieces of 1.5 cu.cm.

2. Append the pieces of mutton to pan of cold water to boil 2 minutes,fish them out and clean.

3. Use clear water to dip in medlars and cut the old ginger to be slices.

4. Append the meat of sheep’s sinew,old ginger,cooking wine,root of straight ladybell and enough water to popper to boil them 5 minutes by conflagration ,this can take out the unusual taste of mutton,then cover the lid to 1.5 hours.

5. Peel off the skin of green carrots and cut them to be slices of semicircle,put them in popper to cook 3 minutes and append salt,monosodium glutamate and pepper to fix the taste.

Tips:

1. The mutton broth drinks well because of fresh mutton ,you must scald the water before cooking soup.

2. Stewing broth of domestic animal must use small fire,this can make the fresh taste dissolve in soup repletely.