In autumn and winter, you should eat more mutton, white-cut mutton is delicious and skillful, and you must choose the right meat and use the right spices

Today I will share with you the family version of the white cut mutton, don't underestimate this white cut mutton, if you want to make it delicious, there are skills;

The first thing is to choose mutton, if you can buy lamb ribs, the whole piece of lamb ribs for white-cut mutton tastes the best, there is skin and meat and mutton fat, and the mutton fat will not be particularly much, and the meat on the ribs will taste more delicious;

The second point is that when making white-cut mutton, it is not recommended to chop the mutton and cook it, as large as you can, because cooking the whole meat together can better lock the juice in the meat, and it will be more delicious when boiled;

The third point is also a very important point is the use of spices, when stewing mutton can not put star anise, many friends in the cooking mutton in order to reduce the fishy smell of mutton, will add some spices, the star anise is a common one, usually in the stew of pork and beef put star anise effect is very good, but when stewing mutton can not add star anise, star anise will make the mutton become no umami, and there is a sweet and greasy feeling;

Cooking lamb with spices can be simpler, ginger slices are the most commonly used, and angelica and pepper can also be used Angelica dahurica is also a common spice, it is not only a spice but also a medicinal herb, it is a good partner of mutton in the eyes of the chef, it has the effect of removing the smell and removing the fat, adding flavor to the mutton, but it will not destroy the taste of mutton; Pepper has white pepper and black pepper, boiled mutton is commonly used white pepper, pepper has a spicy taste, it can play a role in removing the smell and increasing the flavor, the most common white pepper in the family is white pepper powder, with these three spices, not only to ensure the soup color but also to increase the flavor to the fishy effect;

Pay attention to the meat quality of the white-cut mutton made by these three points, the soup is delicious, you can make more at a time, eat and cut, and it can be put for several days normally, which is very convenient, and friends who like it can try it!

[Ingredients] 750g lamb chops, half a radish, a small piece of ginger, 3g angelica, 3g white pepper;

【Dipping ingredients】minced ginger, minced green onions, minced garlic, light soy sauce, balsamic vinegar, sugar, soup, sesame oil;

【How to make】

1. White-cut mutton must be bought with skin, boiled with skin is more delicious, if you can buy fresh mutton, you can buy fresh mutton, if you can't buy fresh mutton, you can buy frozen mutton, but the taste will be slightly worse, I bought fresh lamb ribs, about 750g;

2. Clean the mutton you bought home, soak it in clean water for 1-2 hours, soak out some blood, and clean it again;

3. Put the cleaned mutton in the pot, blanch it first, add an appropriate amount of cold water to the pot, add ginger slices, bring to a boil over high heat, boil for about 2 minutes after boiling, and then take it out and clean it again;

4. Put the prepared Angelica Angelica and White Pepper in the bag, Angelica Angelica and White Pepper do not need too much, according to the amount of mutton, the ginger slices can be placed directly in the pot, and then soak the bag in water for 2 minutes, so that the spices can better release the taste;

5. Put the cleaned mutton in the pot, add the material bag, no need to add cooking wine and salt here, pour in the water that has not been over the lamb leg, cover the lid, and boil over high heat; The taste of mutton itself is very delicious, and there is no need to add too much seasoning, otherwise it will not only destroy the deliciousness of mutton, but also may not be able to cover all the flavor;

6. After boiling over high heat, turn to low heat, and cook for another hour, if the mutton is more can be stewed for a longer time, it will be better to stew it over low heat, and the shrinkage will not be too serious, that is, as the saying goes, "more available", home cooking mutton in order to save time and operate more convenient can also choose a pressure cooker, the time of the pressure cooker should be determined according to the pressure of the pressure cooker at home, and finally boiled until it can be pierced with chopsticks, indicating that it is cooked;

7. After cooking, put it in and soak it for about 3 hours, so that the mutton can better absorb the soup;

8. Then take out the mutton, let it cool, separate the bone meat from the meat, wrap the mutton in plastic wrap, put it in the refrigerator and freeze it for a while before slicing, it will be easier to cut;

9. The separated mutton bones can be directly chopped and dipped in sauce to eat, or they can be put in the mutton soup, and then put some radish to stew together in the soup and drink, and drink the mutton ribs stew soup today;

10. You can add lamb ribs, white radish, salt, and white pepper to the soup of stewed mutton, reheat it, cook the radish, and the delicious radish and mutton soup is ready;

11. Finally, let's adjust a dipping sauce, prepare a bowl, add an appropriate amount of minced ginger, minced green onions, minced garlic, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 teaspoon of sugar, 4 tablespoons of soup, a little sesame oil, stir well, here you can use light soy sauce to bring out the salty taste, no need to add salt, white sugar is to improve freshness;

12. Take out the frozen mutton and slice it, which can hold about 2 pots;

13. The mutton cooked in this way is soaked and refrigerated, which is very easy to slice, and the meat is tender and will not be firewood;

14. There are 2 ways to eat such a piece of mutton, each of which tastes delicious;

Summary of the practice of white-cut lamb:

1. Don't put salt when cooking mutton, putting salt will cause the mutton to be not tender enough and cook slowly;

2. It is best not to use an iron pot for stewing mutton, but a stainless steel bucket and a pressure cooker;