Mutton stew step

How to make clear soup mutton soup? The best way to make clear soup mutton soup is to cook mutton and meat bones together, then separate the meat from the bones, put the bones back in the pot to continue boiling soup, put the meat pieces in a big bowl, then pour out the cooked clear soup mutton soup and sprinkle with seasoning. It should be noted that it is not advisable to put too much seasoning when stewing mutton. Generally, ginger slices and onion segments can be used, and finally salt can be added for seasoning. Just put a few peppers to help remove the odor when soaking in water.

Broth mutton (firewood stove)

Ingredients: 5 lamb chops;

Seasoning: 2 green onions, 1 ginger, appropriate amount of pepper and salt;

Cut the scallion into sections, slice the ginger, chop the lamb chops into small pieces, soak them in clear water 1 hour to remove the smell of blood, and then put a pinch of pepper to help remove the smell of mutton;

Put cold water into the pot, put the soaked lamb chops, add a pinch of pepper, cover with fire and boil, skim the floating foam and cook for 2 minutes, so that the blanching step of lamb chops is completed;

Put the cleaned pot in cold water again, boil it with strong fire, then put the lamb chops, add the onion and ginger slices, cover the pot and stew for 40-60 minutes, then remove the soft onion and discard it;

Take out the cooked lamb chops and let them cool. When the temperature is right, start to separate the flesh and blood. Keep putting the bones back in the pot to make soup. Put the mutton in a big bowl, pour a spoonful of soup and sprinkle some salt to adjust the taste.

If you don't like the faint taste of broth, you can mix a bowl of sauce, similar to cold sauce, and put it next to broth mutton as a dip.

Remarks prompt

-About mutton-

Personally, I think the big sheep bone is the best, because it contains bone marrow, which can increase the thickness of soup on the one hand and the taste of the whole mutton product on the other. However, it should be noted that it is best to choose the kind with white bone marrow and black bone marrow. The soup made from this bone will not be very clear.

However, lamb chops are not suitable for home cooking. Although there is a lot of meat, the bones are too big, so we have to choose lamb chops as the second best.

-blanched mutton is cold water, stewed mutton is boiled water-

The purpose of scalding mutton with cold water is to force out the residual blood in mutton and reduce the smell of mutton. The purpose of stewing mutton with hot water is to ensure the delicious soup, because the temperature of hot water can make the protein in mutton denature rapidly, shorten the stewing time, and stew it slowly with low fire, so that the soup is bright in color and tastes better.

-Mutton soup is finally seasoned with salt-

Premature seasoning with salt will make the meat get old, taste firewood and shrink in size, because salt will make the protein in the meat solidify easily;

Adding salt too early will seriously dehydrate the ingredients, and some water-soluble nutrients will run into the soup. However, with the gradual increase of temperature, these water-soluble components will be lost more seriously, resulting in the taste of the finished soup becoming worse.