How to stew lamb soft and not stink?

Mutton is a common and very favorite ingredient in our daily life. Although lamb is delicious, but many people are not accustomed to its fishy flavor, and therefore missed a delicacy on earth. Especially with the sheep stewed out of the sheep soup, soup fresh meat, flavor, especially delicious. I am usually more willing to eat mutton, drink mutton soup, think it is the most delicious. In fact, do mutton as long as it is the right choice of seasonings, with the correct method of cooking, you can greatly reduce its fishy flavor. Many people in the do lamb, there will be a misunderstanding, is a flavor to add incense leaves, cinnamon and other spices, trying to use the flavor of these spices, to cover up the fishy taste of lamb. But I do not know, it is because of the addition of these spices, so that the cooked mutton soup, lost the original fresh flavor of mutton.

So, what seasonings should we put in the lamb stew? With my many years of experience in making mutton, when stewing mutton, remember to put angelica, rhizoma ligustici, small yellow ginger slices, mutton tender and soft, soup thick flavor fresh, no stink! Today, I will be, how to stew lamb stew rotten not stink practice, share with you.

Stewed lamb

Required ingredients: Preparation ingredients: 500 grams of lamb, 10 grams of green onions, 10 grams of ginger, 2 grams of angelica, 2 grams of Rhizoma Ligustici, 2 grams of small yellow ginger slices, 50 grams of salt, pepper 5 grams of coriander 10 grams of vinegar 10 grams of wine 10 grams of cooking wine.

Methods and Steps

Step 1: Cut the mutton into small pieces, put it into lightly salted water and soak it for 15 minutes. Salt water can soak out all the blood within the lamb, which will reduce the fishy flavor of the lamb. After soaking for 15 minutes, wash the mutton two more times with water, drain and set aside.

The soaking process of mutton is very important, I usually soak it for more than 15 minutes when I make mutton at home, so that the stink of mutton will be reduced.

Step 2: Add a proper amount of cool water in the pot, put in the lamb and lamb bones, put in a proper amount of ginger, cooking wine, add a few green peppercorns, cook on high heat, skim the surface of the floating foam clean.

When blanching, be sure to cool water in the pot, if boiling water in the pot, cold mutton meets boiling hot water, the meat will retract, the blood in the mutton will be locked in the mutton, so that the stewed mutton, not only the meat is not tender, and the soup is also particularly fishy.

The third step: blanched lamb out, into the warm water, cleaned again, put the lamb into the pot, to the pot at once to add enough hot water, add the right amount of green onion.

When cooking mutton soup, add appropriate amount of angelica, chuanxiong, small yellow ginger slices, not only can play the role of deodorization, but also can promote blood circulation, enhance the body's ability to protect against cold.

Step 4: After boiling over high heat, leave the pot open, turn down the heat, and simmer for 1 1/2 hours. Mutton must be cooked with the lid open, so that the stench within the mutton, can be emitted with the steam.

After 1 1/2 hours, add an appropriate amount of salt to taste, and cook for another half an hour, the mutton is cooked.

Step 5: Fish out the cooked mutton, slice it into a bowl, add the right amount of mutton broth, according to your taste, add the right amount of salt, add the right amount of pepper, add a spoonful of vinegar, sprinkle with chopped scallions and parsley.

If you like spicy friends like me, you can also add some chili oil, and two drops of sesame oil, a delicious lamb soup is ready!

Stewing mutton, which part of mutton is the best to choose

The first part - leg of mutton. This part is very suitable for stewing mutton soup, after doing a good job, the mutton is very soft and tender, eating not firewood, the soup is also particularly rich and delicious, experienced people specializing in picking mutton leg meat.

The second part - sheep scorpion. This part belongs to the sheep spine, don't think the name is not very good, in fact, use it to stew, especially delicious, have not eaten friends have the opportunity to taste, eat guaranteed no regrets.

The third part of the sheep ribs. This part is pork ribs almost, use it to stew sheep soup is perfect, and can eat meat and drink soup, meat is soft and tender, soup is delicious.

Cooking tips:

1. Mutton is preferred to sheep meat, chopped into pieces after the blanching should not be in a hurry to blanch, to be first in lightly salted water, soak to remove the blood, and then blanch.

2. Mutton on the pot of stew, be sure to add enough hot water at once, halfway must not add water.