Editor: Chinese Food Network Mobile site
1.Ingredients:: Chamaiku, bone-in mutton, onion, saltCilantro
Peel the onion, cut into small pieces, and chop the mutton into chunks
Pour sandint the sandpotin
Place the mutton in the sandpot
Add cold waterLargeFire until boiling, remove the scum
Reduce to a small fire and add onion chunks, simmer with the mutton for about 2 hours
Wash the Chamaiku and cut into pieces
Add to the sandpot with the mutton and onions, season with salt and simmer for another 15 minutes before it's done
Clean the cilantro, chop finely, sprinkle on top when serving
Always bring the broth to a vigorous boil initially to make the scum rise continuously
Once the scum appears, start skimming; if left too long, impurities will dissolve into the broth making it cloudy
This affects the taste and clarity of the broth negatively
The pot should be kept in a state of nearly boiling but not fully.
