Lamb powder soup, a specialty cuisine of Jiuquan, Gansu Province, China. - Vidéo 4K

Lamb powder soup Jiuquan lamb powder soup is made from locally raised fat and strong Capricorn sheep, slaughtered, washed, cut into large pieces, and then boiled with water. When it's almost cooked, clean the blood foam and add a little salt. After the meat is cooked, remove it and shave the bones. Then, bring the shaved bones back to the pot and simmer over high heat to make soup. When eating, first mix the bone broth with water, add an appropriate amount of ginger, pepper, Sichuan peppercorns, cinnamon, jade fruit, chili, salt, radish slices, garlic and other spices to boil. Then cut the cooked meat into thin slices and put them into a bowl with vermicelli. Scoop in the boiling soup, sprinkle with chopped cilantro, chives, scallions, chili powder, etc. Red, yellow, green, and white, with a fragrant aroma. Lamb meat is cooked without rotting and has a bit of toughness. After adding chili peppers, the soup is fresh, mellow, bright red, and spicy, refreshing, and fat without being greasy. The thick lamb soup can not only nourish the deficiency and blood, stimulate the appetite and spleen, but also dispel dampness, avoid cold, warm the stomach, and have the effects of nourishing, heating, and dispelling cold. It has become a delicious food often consumed by locals in autumn and winter.