What material is suitable for stewed mutton?

As soon as it gets cold, I think of steaming mutton soup, which is a traditional health food. It's delicious and can warm up. In some places in China, mutton soup seems to be the standard, especially in the cold winter. The mutton soup kitchens in the streets have a good business, and there are too many stalls selling mutton. As the saying goes: make up in winter and be as strong as a tiger in the coming year.

I have seen many ways to stew mutton soup. Some of them are clever, throwing all the Amomum tsaoko, cardamom, angelica dahurica and cinnamon into the pot. Because of the wrong dosage, mutton soup tastes bitter and not delicious. Although mutton is very fragrant, it is very volatile, so there is no need to put spices at all. If you have to put it, it is green onions and ginger.

There are many kinds of mutton soup, including mutton offal soup, mutton soup and sheep bone soup. Mutton soup with bones will taste more delicious and is the first choice for most people. The main reason is that drinking too much will not make you tired. To make mutton soup very successful, the step of "removing blood water" is the first key. Everyone must understand the principle of removing blood and water, and get twice the result with half the effort.

Stewed mutton soup

Ingredients: leg of lamb, coriander, ginger, onion and pepper.

Seasoning: salt and pepper.

1, the leg of lamb is chopped into small pieces, because the leg of lamb exercises the most, and there is a little fat on it, not all lean meat, which tastes better. Most importantly, the leg of lamb is not heavy.

2. soak the mutton in cold water for half an hour, soak the blood out of the mutton, then put it in a pot with cold water and wait for a lot of floating foam to cook.

3. At this time, skim off the foam and the water will continue to be used, because the fragrance and nutrition of many mutton have been cooked in the water. If you pour it out now, it will lead to bad taste in the later stage, and then add a certain amount of water (adding water in the process of cooking mutton soup is the most taboo), and add mutton, onion ginger and pepper granules.

4. Bring the fire to a boil and simmer for 2 hours. When the soup turns slightly white, you can add salt. If there are radishes and fans, it is ok to put them in at this time.

At this time, the meat and bones have been separated, and the soup will become very white. Put the meat in a bowl, scoop some soup, sprinkle with chopped green onion or coriander, and add some pepper to enjoy the food. It's not bad at all. It's very delicious. Matching a sesame seed cake is simply a pleasure.

Skill summary 1. You don't have to throw away the mutton after blanching, just skim off the floating foam, because the umami flavor and nutrition have entered the soup. Change the water again, the mutton soup has insufficient fragrance and low nutritional value.

2, the salt for seasoning must be added last, adding salt too early will lead to a decrease in umami, mutton soup is not fresh or milky, and it will tighten the meat quality.

3, stewed mutton soup must add ginger, otherwise the umami will not come out, and the fragrance will not be exhausted. It is best to pat the whole ginger loose.

4, in fact, stewed mutton soup, the most taboo some star anise, cinnamon, aniseed, good mutton soup does not boil into medicinal soup, how can it be delicious?