Cooking mutton keeps in mind the "3 don'ts and 2 tricks", the original flavor is not fishy or fatty, and there are 2 ways to eat 1 leg of mutton

The best way to eat mutton is to stew, the meat of stewed mutton is white and tender, the soup is bright, and the unique umami of mutton is retained to the greatest extent, not only can you drink the most original mutton soup, but also can eat the most original mutton 

Mutton soup pays attention to the original taste, so if you want to make the stewed mutton delicious, you must keep in mind this "3 don't 2 tricks", first talk about the "3 don't", the first don't add extra spices, "pig does not pepper, sheep does not expect" tells everyone to cook mutton without adding star anise, in fact, in addition to star anise, there are cinnamon, bay leaves and other spices are also not wanted, the fragrance of star anise is too heavy, it will affect the deliciousness and color of mutton soup, as long as ginger is added, White pepper and angelica, 3 kinds of seasonings are enough, which can not only remove the smell and increase the flavor, reflect the original taste of the mutton soup, but also make the mutton soup more nourishing;

Second, don't add cooking wine, cooking wine has the effect of removing the fish, but the smell of the mutton is not suitable for cooking wine, you can use more ginger instead;

Third, don't add chicken essence and monosodium glutamate and other condiments, the taste of the mutton soup is very delicious, if you also add chicken essence and monosodium glutamate to taste, it has the meaning of painting a snake and adding enough;

"2 tricks" is also the key to reducing the smell and fishy smell of mutton, the first trick is soaking, mutton should be soaked in blood water as much as possible before cooking, which is the key step to remove the fishy smell, soak at least 2 hours in advance, and the water can be changed frequently at the mouth of the blood water;

The second trick is to boil the mutton water, the mutton must be boiled under cold water, just start to boil over high heat, so that the smell of the mutton can be further volatilized, and there is to add enough water at one time, don't add water halfway, adding water halfway will affect the taste of mutton soup; Keeping in mind the "3 don'ts and 2 tricks" above, you can stew delicious mutton soup at home, and friends who like it can try it!

[Raw materials] 2 kg of lamb foreleg, 3g angelica, 10g white pepper, 70g ginger;

【Preparation of stewed mutton】

1. I bought a leg of mutton today, the price of the front leg of the lamb is cheaper than the price, and it is cheaper than the hind leg and the chops, this leg of mutton is not very big, 2 catties is slightly more;

2. The lower part of the leg of mutton is relatively hard, and the boss has been called to cut it, the largest part of the middle is not cut, this whole piece can be made into white cut mutton, and a knife is drawn in the middle, which is easier to cook, and the remaining part is chopped into pieces, which can be appropriately larger, so that they can be cooked together, and the whole piece of mutton is fished out after cooking, and the rest is made into mutton soup;

3. Clean the cut mutton, soak it in a large basin for 2 hours, soak out the excess blood water in the mutton, and change the water once halfway, so that the stewed mutton is not fat and the fishy smell is not heavy;

4. Prepare some ingredients when soaking mutton, stew mutton with 3 kinds of materials, angelica, white peppercorns and ginger, angelica will have a taste of medicinal herbs, it is not recommended to put too much, 2 catties of mutton with 3-5g almost, white pepper granules 10g, ginger to use old ginger, appropriate more, I used 70g;

5. Pat the ginger flat and cut it slightly, white pepper and angelica are packed in the bag, so that it is more convenient when the mutton soup is served, and the seasoning will not be everywhere, put it in the seasoning bag, and tie the bag tightly;

6. After the mutton is soaked, rinse it several times until there is no excess blood and water, and the color of the mutton is slightly white, and you can start the next step;

7. Prepare a slightly larger pot, a casserole is the best, put in the mutton and prepared ingredients, add an appropriate amount of water, the water should be enough at one time, the water can be slightly more than the mutton, and boil over high heat;

8. After boiling on high heat, skim off the foam on the surface, continue to cook on high heat for 5 minutes, during which there is foam to skim, which can well remove the fishy smell of mutton, and then turn to low heat and simmer for 1 hour, during which you can open the lid of the pot and prick some with chopsticks to see if it is cooked;

9. Prepare radish when boiling mutton, peel it and cut it into hob pieces, white radish and mutton are a good match since ancient times, and they can be fishy;

10. I bought not an old goat, it is relatively easy to cook, almost 1 hour of cooking, I can already use chopsticks to easily pierce through, at this time take out the big piece of mutton, put it aside to cool, and make white cut mutton;

11. Then add the radish pieces, boil over high heat first, turn to low heat and simmer for 20 minutes, at this time, the smell in the pot will be absorbed by the radish, and the mutton soup will become very delicious;

12. After the radish is stewed, it can be out of the pot, the mutton soup is completed, the mutton soup is cooked more at one time, the ingredients are recommended to be placed in their own bowls, and they add some salt, white pepper, wolfberry, green onions, and coriander to their bowls, so that the whole pot of soup will not be polluted, and the shelf life of this pot of mutton soup will be longer, and it is not easy to change taste;

13. The most suitable mutton soup for autumn is completed, a leg of mutton has been eaten in 2 ways, white-cut mutton and mutton soup, warming the body and stomach, and the taste is super good;

[Why do you add these 3 seasonings to mutton soup? 】

In the article, it is said that as long as these 3 seasonings are added to the mutton soup, the smell can be removed, and the umami in the mutton can be retained, why? Ginger to the fishy is well known, ginger to go fishy and other ingredients are different, ginger is versatile, general food can be used to fish, so mutton soup is no exception, if you don't like white pepper and angelica, you can not add, but ginger is not good, do not add angelica and white pepper, add a little more ginger, the effect will be obvious;

Angelica angelica is also a common spice, it is not only a spice but also a medicinal material, it is a good partner of mutton in the eyes of chefs, it has the effect of removing the smell and removing the fat, can add flavor to the mutton, but will not destroy the taste of mutton; White pepper can play a role in removing the smell and increasing the flavor, you can add some white peppercorns when cooking the soup, and it also has the effect of warming the body and stomach, so these three spices are enough for stewed mutton soup, which can not only ensure the original flavor of the soup but also increase the flavor and remove the fishy body;

Summary of the preparation of lamb stew:

1. Stewed mutton can be lamb chops, lamb legs, or other parts;

2. Radish in mutton is indispensable, and it is not recommended to omit it;

3. There are 2 catties of lamb legs, all stewed radish together to make mutton soup, which may not be eaten in one day, and it is easy to deteriorate.