Stew mutton soup in winter, remember the trick of "1 no 3 wants", mutton soup does not turn black and tastes delicious

Many friends don't know how to stew soup, feel that the soup wants to be delicious, you need to add a variety of spices, in fact, the soup is about the original taste, the taste of the ingredients themselves is very delicious, but in the process of processing the ingredients, we must pay attention to skills, handle it properly, the soup cooked is delicious, fragrant all over the house;

Today and share the practice of mutton soup, many friends do not grasp the key point, the focus is to cook the umami in the mutton, fused in the soup, drink the delicious mutton soup, not blindly force the mutton smell to remove, or use other aromas to cover the mutton smell, there is no smell then it is not recommended to eat mutton, mutton flavor is one of the reasons for the deliciousness of mutton soup, but the smell can not be too heavy, we need to do proper treatment to reduce the smell;

"Pig does not pepper, sheep does not expect" I believe everyone has heard of it, sheep does not mean that when cooking mutton soup can not be increased, the big material is what I often say star anise, increasing the material will not only destroy the umami of the mutton, the color of the boiled mutton soup will also turn black, not only can not reduce the smell, but will make the taste of mutton more strange, so we do not recommend increasing the amount when cooking mutton soup,So what are we going to add without adding too much material?

When cooking mutton soup, you can add these 3 kinds of seasonings, ginger, angelica, white pepper, ginger slices to go fishy and versatile, everyone knows this, so ginger slices can be put, angelica is also a common spice, it is not only a spice but also a medicinal material, is a good partner of mutton in the eyes of the chef, it has the effect of removing the smell and removing the smell, the flavor of mutton is fragrant, but it 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, with these three spices, it can not only ensure the color of the soup but also increase the flavor and smell of the fishy effect, friends who like it can try!

[Raw materials] 2 kg of mutton, half a white radish, a little salt, 20g ginger, 3g white pepper, 3g angelica;

【Preparation of mutton soup】

1. This is a piece of mutton bought in the supermarket, 2 catties, it cost me 80 yuan, the boss has helped me chop it open, because it is eaten at home, the chop is relatively large, I will cut it along the boss, clean the mutton after cutting, and then soak it in water for 1 hour, soak the blood in the meat, and soak it for a while if you have time, so as to remove the bloody smell;

2. After the soaked mutton is cleaned, blanch it in water, put it in a pot under cold water, add ginger slices to remove the smell, and skim off the foam on the surface after boiling over high heat;

3. Blanching can prepare another pot, add enough water to the pot, the water should be boiled hot, the mutton after blanching can not be boiled under cold water, the mutton is easy to retract when it encounters cold water, resulting in the taste of mutton becoming worse, blanching the mutton under warm water, add an appropriate amount of ginger, angelica, white pepper, this is the most classic three-piece set of mutton, not only can remove the fish, but also make the mutton soup more fresh and delicious, I am used to putting the seasoning in the tea bag, cooking wine is not needed, and the mutton soup cooked with cooking wine will have a strange taste, Bring to a boil over high heat, reduce the heat to low and simmer for 45 minutes;

4. When stewing mutton, you can prepare some radish, mutton and radish are the best partners, you can add some white radish to cook mutton soup, which can increase freshness and be more nutritious, prepare half a radish to peel, cut it into hob pieces, add the prepared radish pieces after 45 minutes, and continue to stew for 10 minutes;

5. After the mutton and radish are stewed, sprinkle a little salt and white pepper before leaving the pot, without other seasonings, so that the stewed mutton soup tastes particularly delicious;

6. If you like to eat other seasonings, you can put them in your own bowl, and then add a little coriander, chopped green onions, and chili oil;

7. The boiled mutton can be fished out and eaten directly, or it can be dipped in sauce;

8. Drinking mutton soup and eating mutton in winter is a very pleasant thing;

Summary of the preparation of mutton soup:

1. Put the salt last when boiling the mutton soup, and don't put it in too early;

2. If you want to boil out a thick white soup, stir-fry over high heat after blanching, stir-fry to bring out the fragrance, add boiling water to boil over high heat, continue to cook for 10 minutes, and then turn to low heat and simmer;