When stewing mutton soup, keep in mind the "3 don't put 2 tricks", the soup is as white as milk, and the taste is fresh and tasteless

If you want mutton soup to be delicious, the two steps of "choosing mutton" and "pairing seasonings" are very important. To make mutton soup, you should choose fat and thin mutton, which not only makes the soup fragrant and delicious, but also the meat is very tender; The seasoning required when stewing mutton soup is also particular, so in order to retain the flavor of the mutton itself, it is necessary to put as little seasoning as possible.

Stewed mutton soup 3 do not put

1. Do not enlarge the material

I believe we have all heard of the phrase "pig does not pepper sheep do not expect", when stewing mutton soup, you must not enlarge the material, the spice of the material is relatively heavy, and the mutton stewed together, will cover up the fresh fragrance of the mutton itself, and will also make the soup of the mutton soup turbid and black, so remember not to put star anise when stewing mutton soup.

2. Do not put cooking wine

Cooking wine has a good fishy effect, many people like to put some cooking wine when making soup and stewing meat, but when stewing mutton soup, remember not to put cooking wine. The main ingredient in cooking wine is rice wine and a variety of spices, when the cooking wine is added when stewing mutton soup, the taste of the spices can easily cover up the aroma of the mutton itself, and the gains outweigh the losses.

3. Don't put salt too early

Stewing mutton, the timing of salt is very important, it is best to wait until it is put into a bowl before putting salt, if you put salt too early, it will make the protein in the mutton and mutton soup coagulate, resulting in the soup is not white, and the meat is woody.

Lamb broth

Prepare the ingredients: 500 grams of mutton, 10 grams of ginger, 2 grams of angelica, appropriate amount of salt, a little white pepper.

Steps:

1. Cut the mutton into small pieces of about 2 cm, add an appropriate amount of water to the pot, put the mutton in a pot under cold water, skim off the foam after boiling over high heat, cook for 2 minutes, and then remove the moisture.

2. Add an appropriate amount of cooking oil to the wok, add the mutton pieces to stir-fry after the oil is hot, stir-fry the excess oil in the mutton pieces, and stir-fry the mutton until the surface is slightly yellow.

3. Then add an appropriate amount of boiling water, add 10 grams of ginger slices and 2 grams of angelica after boiling over high heat, keep medium to high heat, cover the pot half-covered, simmer for 40-60 minutes, and stew the mutton until soft.

3. After the mutton is stewed, add an appropriate amount of salt and white pepper to taste, stir well and serve.

To stew mutton soup, you only need to put ginger and angelica two seasonings, which can not only remove the fishy smell of mutton, but also make the mutton soup more delicious.

2 tips for lamb soup:

1. The mutton should be stir-fried in advance, and the fat of the mutton should be stir-fried and then added with water, so that the color of the stewed mutton soup will be particularly white.

2. The mutton soup stewed should be cooked over medium and high heat, not over low heat, and the mutton soup cooked over high heat is not only delicious and fragrant, but also has a strong taste.