Don't braise mutton in winter, teach you the simplest way, you can eat meat and drink soup, it's delicious

Today I will share with you the practice of white cut mutton, you can drink soup and eat meat, and it is nutritious, the elderly and children can eat, there is a question to understand before making white cut mutton, mutton comes with a "smell", many friends don't like this smell, but mutton is not mutton if it does not have a smell, so in the process of cooking mutton, you don't need to add too many spices to cover up the smell of mutton, which will make the taste of mutton more unpalatable, because you not only can't cover the smell of mutton but also integrate the taste of various spices, These are mixed together, will only make the taste of mutton worse, cooking mutton whether it is braised or stewed or white cut, you only need to put the basic seasoning, the most suitable seasoning for mutton has 3 kinds, namely ginger, white pepper and angelica, these 3 kinds of seasoning can remove part of the smell of mutton, the taste of the spice itself will not affect the taste of mutton itself, these 3 kinds of seasoning and mutton are complementary to each other, I also use these 3 kinds of seasonings to make white cut mutton, there is no angelica, You can leave it or increase the amount of ginger to remove the fish;

There is no requirement to make white cut mutton for mutton, generally choose lamb ribs or lamb legs are OK, I used the front leg of lamb this time, the front leg is relatively small, it is easier to cook when cooking at home, the meat of the leg of lamb is more concentrated, it belongs to the shape of the top and bottom, if you are worried that the meat is more concentrated in the place where there will be blood and water inside the outside cooked, there are 2 solutions, the first is to cut a knife on the mutton, cut the meat in half, so that the heating area is larger, easier to cook, The second method, after the water boils when the mutton is stewed, skim off the surface foam, turn to low heat, simmer slowly with the minimum heat, simmer the mutton, do not medium and high heat throughout the whole process, low heat is the best, and the boiled white cut mutton will not shrink particularly seriously, the meat quality is also better, master the above 2 points, you can make super delicious white cut mutton at home, you can try it if you like it!

[Raw materials] 2 kg of lamb foreleg, 50g of ginger, 15g of white pepper, 3g of angelica;

【How to cut lamb】

1. Clean the prepared front leg of the lamb, and you can choose the mutton you like when you make white-cut mutton, the nature of the front leg of the lamb and the tendon is very similar, the meat will have a little tendon, and the taste is very good, and it will not be firewood;

2. After the leg of mutton is cleaned, soak it in clean water for 2 hours to soak out the blood water, which can reduce the fishy smell and smell of mutton;

3. Prepare some ingredients when soaking, a little more ginger, about 50g, 15g white peppercorns, and 3g angelica, these seasonings can be bought in the supermarket, after the ginger is cleaned, crush it, so that the ginger flavor can be better exuded, white pepper and angelica are packed in the seasoning bag, tie the bag tightly to avoid falling out when cooking;

4. After soaking the leg of mutton, clean it, put it in the casserole, put the whole leg of mutton in, can't put it down, I use a boning knife to cut it from the middle, put it in the casserole, add an appropriate amount of water, add enough water at one time, put the prepared seasoning in, open the lid, and boil over high heat;

5. After boiling over high heat, skim off the surface foam, cover the lid, turn to low heat, slowly simmer, lamb leg generally needs to be stewed for about 1 hour, I don't know how to judge, you can use a chopstick to insert it when the time is almost up, and it can be easily inserted from the thickest place of the meat, and there is no blood in the middle, and it is almost cooked;

6. After the lamb leg is cooked, take it out and put it aside to cool, at this time, you can first come to a bowl of soup, add chopped green onions, coriander and salt to the bowl, stir well, a bowl of delicious hot mutton soup is good, you can also wait for the mutton to heat up the soup, eat together, eat meat and drink soup is the most comfortable;

7. After the mutton is cooled, cut it into slices according to your preference, part of it is skin, mutton fat and lean meat, and part of it is the same as beef tendon, with tendons in the meat, and the taste is very good;

8. White-cut mutton can be simply dipped in sauce, minced garlic, shredded ginger, light soy sauce and aged vinegar, stir well, this combination is definitely the most beautiful enjoyment on the tip of the tongue;

Summary of the practice of white-cut lamb:

1. White-cut mutton can be cooked a little more at one time, after the mutton is cooled, it is sealed and stored in a fresh-keeping bag, and it can be stored in the refrigerator for 3 days;

2. The dipping sauce of mutton does not need to be too complicated to avoid covering up the umami of the mutton itself;