What seasoning do you need to add to stewed mutton? What are the steps to stew mutton?

When it comes to mutton stew, each region has its own unique practices. For the northwest people, the seasoning used for mutton stew is very simple. Personally, I think the simpler the seasoning, the better the original flavor of mutton can be preserved. If there is too much seasoning or improper use of seasoning, it will first reduce the original flavor of stewed mutton, and then the nutrient loss of mutton may be counterproductive. For example, mutton can't be octagonal. This is also a folk saying. It shows that mutton still has certain requirements for seasoning. Let me talk about the best seasoning for stewed mutton:

First of all, when we remove the fishy smell of meat, we cannot do without ginger and cooking wine. Ginger and cooking wine are the perfect partners to remove the fishy smell of meat, and the fishy smell of mutton is very heavy and essential.

Secondly, when we stew mutton, adding appropriate amount of cinnamon, fragrant leaves, onions and peppers can make mutton tender and smooth and the soup more delicious. When adding these seasonings, it is best to use seasoning bags, which can be taken out well. There is no seasoning residue in stewed mutton, which affects the taste. You can also add a little white pepper and angelica dahurica when stewing mutton, because it can better remove the fishy smell of mutton, and it also has the functions of enhancing fragrance and stimulating human appetite, so adding these two seasonings to stew mutton tastes better.

Finally, stewed mutton can be added with chopped green onion and coriander, which is not greasy. It tastes slightly fragrant. Therefore, every step of mutton stew has its own unique seasoning. Personally, I think the seasoning used in each step summarized above is the best.

After seasoning, let me explain the practice of northwest broth mutton. The steps are as follows:

1. First, we soak the tender lamb in cold water for 30 minutes, then clean it and cut it into small pieces about 6 cm. Prepare some white radish slices, ginger slices, onion segments, onion segments into chopped green onion, coriander into coriander foam, and prepare some pepper, cinnamon, angelica dahurica, fragrant leaves, pepper, cooking wine and salt.

2. Put the cut mutton into a cold water pot, add ginger slices and cooking wine, boil over high fire, skim off the floating foam, remove and wash for later use.

3. Put the chopped white radish into a bowl and marinate it with salt for 10 minute. /kloc-after 0/0 minutes, pour out the salt water for later use.

4. Put oil in a hot pot, add pepper, fragrant leaves, cinnamon, angelica dahurica, onion and ginger slices, stir-fry until fragrant, take them out and put them in a seasoning bag for later use, then use the bottom oil of the pot, pour in cooked mutton slices, stir-fry mutton oil, then pour in clear water, boil over high fire, and add pepper to stir-fry seasoning.

After 5.40 minutes, add salt and pickled radish slices, simmer for 15 minutes, and add a little salt if there is more salt.

6. 15 minutes later, open the lid, add chopped green onion and coriander foam, and our delicious northwest version of broth mutton is ready.

Although mutton is the best heating ingredient in autumn and winter, we should also pay attention to the following points. People shouldn't eat mutton;

1. People with fever, toothache, aphtha and excessive internal heat cannot eat it.

2. People with hypertension and acute enteritis can't eat it.

3. Hepatitis patients can't eat.