Warm Winter Lamb in a Bowl with Chili Oil for a Day

Wash the mutton, cut it into 10cm long, 3.3cm wide, and 0.7cm thick pieces. Place the mutton bones on the bottom of the pot, and then layer the mutton on top. Add water to cover the meat, bring to a boil over high heat, skim off the scum, and drain the broth.

Add more water, bring to a boil over high heat, and skim off the foam. Then add an appropriate amount of mutton tallow and cook for a moment, and skim off the foam once again.

Place the star anise, Sichuan peppercorns, Chinese preserved tangerine peel, cardamom, ginger, and white cardamom into a muslin bag to form a spice bag, and add it to the pot along with ginger slices and scallion segments, and salt. Continue to boil over high heat until the mutton is 80% cooked, then add red oil. Add peppercorn water and cook for about two hours.

At this time, the pot should always maintain a rolling boil, remove the cooked mutton, cut the meat fibers into thin slices, and place them in a bowl, sprinkle with chopped coriander.

You can add chili oil and a seasoning plate with scallion segments, and a lotus leaf pie plate. Serve them together with the mutton soup.

Cooking Techniques

During cooking, keep the water in the pot with a slight opening, and maintain the soup bubbling when braising.

Dish Features

In Shaanxi, people eat mutton with a bowl of water, often paired with a flatbread to eat with it. Served with garlic sauce, chili sauce or sugar garlic, you can soak the bun into the soup, or eat a bite of bun and a sip of soup, this is the most authentic Shaanxi Daxiang County water basin mutton, which is a crescent-shaped flatbread paired with mutton. A bowl of mutton with two flatbreads, to take a piece of fat and lean mutton slices into a freshly baked crescent-shaped flatbread, the other flatbread into the mutton soup.

Water Basin Mutton

Water basin mutton in Daxiang, Pucheng, and Chengxian counties is called mutton bubble in Shaanxi, the mutton bubble in Xi'an is called bubble bun. Daxiang's 'water basin mutton' is characterized by 'clear soup, tender and rotten meat, and golden flatbread'. The flatbread served is basically a circle and crescent, using the wheat flour produced in the. Because the growing season is long, the flour is white and elastic, and the flatbread made is fragrant and crispy.

Eating Instructions

Nutritious and nourishing, essential for preventing cold in winter. Mutton is sweet in taste, warm in nature, enters the spleen, stomach, kidney, and heart meridians; warms the spleen and stomach, used to treat the spleen and stomach cold resulting in nausea, weak body, and fear of cold; warms the liver and kidney, used to treat kidney yang deficiency resulting in waist and knee soreness and cold pain, impotence, and so on; nourishes blood and warms meridians, used to treat blood deficiency cold resulting in abdominal pain and cold pain, postpartum blood deficiency cold pain.