Dongping Lamb Soup

Dongping Lamb Soup

　　Dongping County is a breeding base for Small-Tailed Han sheep in Shandong Province. The meat of the Small-Tailed Han sheep is tender and nutritious. It has long been a tradition to make soup dishes using the bones and meat of Small-Tailed Han sheep.

　　　　The preparation process is:

　　　　1. Take 150 grams of lamb, 250 grams of Chinese cabbage, 3 grams of fine salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of minced ginger, 15 grams of minced scallion, 10 grams of sesame oil, 1 egg (use only the egg white), and 10 grams of cornstarch.

　　　　2. Cut the Chinese cabbage into shreds with the grain. Wash the lamb, mince it finely, and place it in a large bowl. Add minced ginger, minced scallion, and a small amount of water to the bowl, stirring while gradually adding more water until the lamb becomes sticky and elastic. Then add the egg white, cornstarch, fine salt, monosodium glutamate, cooking wine, and sesame oil, and stir well to form the lamb meatball mixture. Set aside.

　　　　3. Place a soup pot over heat, add 750 grams of water, and bring to a boil. Then add the shredded Chinese cabbage. Meanwhile, use your hand to shape the lamb mixture into meatballs the size of fresh jujubes and drop them into the boiling soup. Once the soup boils again, skim off any foam, add the remaining fine salt, monosodium glutamate, and cooking wine. Remove from heat and pour into a serving bowl. Serve hot.

　　Features of this soup: Tender and soft texture, delicious and fragrant taste.