Mutton soup with the front leg is delicious Mutton soup with no oil stir fry a little

Many people feel that lamb soup has a stinky flavor, especially difficult to drink, in fact, to pay attention to stir fry, taste and texture will be better. So how to go to the stink of mutton and delicious? Next and I understand!

Lamb soup with front leg is delicious

Lamb leg meat is suitable for a long time simmering and stewing. The most appropriate to use is the thigh of sheep. The muscle on the thigh, also called tendon meat, muscle wrapped with internal hidden tendons, moderate hardness, taste tendon. Suitable for sauce, stew, roast, brine and other stewed slightly with meat fiber, quite chewy.

Stewed leg of lamb soup practice

1, the first pot of boiling water, the leg of lamb into the boil for five minutes to remove the blood, fish out and wash.

2, the onion cut small square slices, carrot cut roller.

3, soup pot first add 2 tablespoons of olive oil, heat, add ginger, onion slices, cumin, rosemary, bay leaf and a little black pepper sautéed, sautéed until the onion is softened and shrink.

4: Add the lamb shanks, add water to cover the meat, bring to a boil over high heat, then simmer over medium heat for 1-1.5 hours.

5, fish out the leg of lamb, shave the meat from the bone and put it back into the pot.

6, put the carrots, (add some water in moderation), plus a little salt, continue to stew until the carrots become soft can be.

7, eat when adding the appropriate amount of salt, pepper and parsley can be.

lamb soup with no oil to stir

need.

Mutton washed, blanched and deodorized to drain the blood, the pot is hot oil, add ginger stir fry, put the mutton slightly stir fry, add cold water to cover the lid of the pot, large fire boil after medium fire until the soup white, add salt pepper onion can be.

How to get rid of the stink of mutton and delicious to get rid of the stink method

Popping mutton mutton stir-fried to half-cooked when added to the rice vinegar roasted, and then add onions, ginger, soy sauce, sugar, cooking wine and other seasonings, start the pot with green garlic or garlic paste, can remove the stink of mutton.

When the oil is hot, use ginger and garlic to stir-fry the pan, then pour in the mutton to half-cooked, put onions, soy sauce, vinegar, cooking wine and other stir-fry for a few times, and then add a little sesame oil when you start the pan. This way out of the lamb not only no stink, and delicious flavor.

Lamb casserole practice

White radish casserole lamb

Ingredients: 1 white radish, 500 grams of lamb, 150 grams of pork spine, scallions, ginger, goji berries a little, salt, chicken essence, cooking wine, vinegar.

Practice:

1, pork spine, lamb chopped; radish peeled and washed.

2, add water to the pot, when the water boils, put the pork spine, lamb blanching wash.

3, put the casserole on the fire, put the pork spine, lamb, add a little vinegar to deodorize, add radish, scallions, ginger, wolfberries, boiled for about 2 hours, seasoned with salt, sugar, chicken essence, can be.

Red stewed mutton casserole

Ingredients: lamb, horseshoes, radish, angelica, branch bamboo, garlic, seafood sauce, oyster sauce, marinated sauce.

Method:

1, the lamb chopped pieces of flying water, in order to remove the net fishy flavor, flying water for 25 minutes.

2, after bursting the garlic, then add the lamb to burst, add seafood sauce, oyster sauce, marinated sauce, burst through.

3, put the horseshoe, radish, angelica and other ingredients into the pot, add soup and water, simmer until tender.

Ancient Mutton Casserole

Ingredients: 500g of mutton, 1 carrot, 4 horseshoes, 2 small onions, 1 piece of ginger, 2g of tangerine peel, seasonings in moderation, other seasonings.

Methods:

1, mutton washed, cut into 2 cm square pieces, into the cold water pot blanch to remove the blood foam, fish out and rinse clean.

2, carrots washed and cut into hobnail pieces, green garlic cut into small pieces, small onions into knots, ginger slices, pumpkin in a bowl crushed.

3, pour oil into the pot and heat, put the blanched lamb stir-fry lightly browned, put onion knots and ginger slices stir-fry, put horseshoes, tangerine peel, nanmilk, ZhuHou sauce, white wine, stir-fry evenly, move into the casserole.

4, add the amount of hot water did not exceed the lamb, add brown sugar, soy sauce, old soy sauce, cover and simmer for 50 minutes, put the carrots and simmer for another 10 minutes, high heat juice can be.

Burning lamb with gauze wrapped crushed cloves, sand nuts, perilla with burning. Not only can you get rid of the stink and there is a unique flavor.