单县羊汤~熬制
【单县羊汤】熬制:1.汆过水的羊腿骨15斤,羊肉15斤,羊网油5斤。
2.桶内添入自来水100斤,依次下羊骨,羊肉,羊网油,葱段,姜片,大火烧开,用密漏打尽血末,下淘洗干净的香料包,改中火1小时左右,视部分羊油化开,改大火顶汤,约40分钟至汤浓白时改小火约15分钟左右至羊肉成熟,筷子能轻插进去,关火,捞出羊肉,羊油,羊骨。羊骨和剩余羊油晾晾后入冷冻下次再用。
3.晾晾的羊肉切薄片,羊蝎子,拆骨肉切片,羊肚,羊肠切丝,熬好的汤在饭点时烧开,小火一直保持到营业结束。
4.没用完的肉和下货入冰箱保存,羊汤上面的黄色油花打出来第二天再入羊汤中,剩余羊汤入冰箱保存。
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