When stewing mutton, remember "2 put 1 do not put 2 tricks", the mutton soup is not black, and the meat is tender and not fishy

In winter, it is a good season to eat mutton, mutton is not only fat and fragrant, but also high in calories, in cold weather, drink a bowl of steaming mutton soup to drive away the cold and warm the stomach, and the fatigue of the body will also be dispersed, making people extremely comfortable. The mutton meat is fresh and tender, and the stewed soup should not be put indiscriminately, so if the mutton soup wants to be stewed well, you still have to master some skills.

The mutton meat is delicate, the fat content is less, but there is a very heavy smell, the main reason for this smell is that the fat of the mutton contains the components of rock carbonic acid, but the fat can not be removed, otherwise the soup is not fresh, the taste is poor, so many people will add various seasonings to the mutton soup, want to remove this smell, but the result is counterproductive, not only the smell is not removed, but also destroys the umami of the soup, so how to stew the mutton soup? Remember the "2 put 1 do not put 2 tricks", the mutton soup is not black, and the meat is tender and not fishy.

2 ingredients that can be put in the lamb stew

1. Put peppercorns

Seeing the pepper, many people must say that I don't know how to stew mutton, stewed mutton does not need pepper, like Ningxia Tan sheep, Xinjiang big-tailed sheep, Ximeng mutton, Inner Mongolia mutton, etc., when stewing mutton, you only need to add salt, you must know that the breed of sheep is different, the living environment is different, the meat quality is not the same, the better the quality of mutton, the less materials can be used, in our place, when stewing mutton, some pepper is often added, put pepper can effectively remove the smell of mutton, but also to relieve greasy, eat and have a faint fragrance of pepper.

2. Put the ground black pepper

Pepper is one of the common seasonings in the kitchen, pepper can be appetizing and enhance people's appetite, but pepper is divided into black pepper and white pepper, these two kinds of pepper have a great difference in taste and taste, the taste of black pepper is strong, spicy and spicy, white pepper fragrance is mild, spicy taste is lighter, stewed mutton soup with black pepper can effectively relieve the smell and greasy, enhance people's appetite, especially when stewing mutton soup in winter, add black pepper, after eating, the spicy and fragrant taste, make people sweat all over the body, warm and whirring.

Stewed lamb 1 without putting the ingredients

Mutton is different from other meats, its meat is tender and umami, less fat, although the quality of mutton is different, but no matter which method, you can't add big ingredients when stewing mutton soup, that is, star anise.

Star anise is one of the five spices, its fragrance is rich, has a good effect of removing the smell and increasing the fragrance, but it is not suitable for stewed mutton, because the "domineering" fragrance of star anise will dominate and destroy the original fresh fragrance of mutton, in addition, star anise will also make the soup discolored, if you add star anise, not only the umami will be destroyed but also make the soup look black, so remember not to put star anise when stewing mutton soup.

2 tips when stewing mutton soup

Stewed mutton soup is simple and simple, as long as you use less materials, remember not to enlarge the ingredients, but if you want the soup to be thick and white and delicious, and the mutton is tender and not fishy, you still have to master some small skills, so let's talk about these 2 tips through the practice of stewed mutton.

【Lamb stew】

Ingredients: lamb, ginger, Sichuan pepper, angelica, salt, black pepper.

1. After the mutton is bought, it is cleaned first, then chopped into evenly sized pieces, and then soaked in water for 2 hours, during which the water should be changed several times to ensure that the blood in the water will not enter the mutton twice.

Soaking mutton is one of the tricks, many people choose to stew mutton with water, but it is easy to cause the loss of umami nutrition, and the time is short can not let all the residual blood water in the meat be discharged, and soaking can not only ensure that the nutrition of mutton umami is not lost, and the blood water in the meat can be discharged through soaking, thereby greatly reducing the fishy smell of mutton.

2. Prepare a pot for stewed soup, put the soaked mutton into the pot, add three times the water of the mutton, and add ginger, Sichuan pepper, and angelica.

3. Bring to a boil over high heat, keep the lid open and cook until the soup is white, then turn to low heat and simmer for about 1 and a half hours.

Here is the second skill, keep the soup boiling on high heat This is the premise that the soup can be thick and white, do not let the soup boil in the state of boiling soup will not be thick and white, boiled out is clear soup, open lid boiling is not easy to put out the soup, and can make the chlorine in the tap water dissipate, so if you want the soup to be fresh and white, you must first boil on high heat, and then turn to medium and low heat to simmer, it is best to boil with an open lid at the beginning.

4. After the soup is stewed, you only need to add black pepper and salt, and do not put other chicken essence, monosodium glutamate, etc., so that a bowl of original, thick and white mutton soup is ready.

summary

Mutton is suitable for winter food, cold weather just want to drink a bowl of mutton soup, enjoy the feeling of warmth of the whole body, stewed mutton wants to be fresh and delicious, mutton is tender and smooth without smell, or need to master some skills, stew mutton remember 2 put, put pepper and black pepper, 1 do not put is not to enlarge the material, 2 tricks is to soak yourself before stewing to boil the soup to boil first, the soup is white and then turn to low heat stew, according to the above skills, make a fresh and delicious drink, the meat is tender and not smelly mutton soup is not difficult.