How do you make lamb bone broth? Add 1 more step before putting it into the pot than spices, and the soup will be rotten and rotten

There can be a variety of ways to cook a pot of lamb bone broth, but the final result should be delicious and delicious, and the standard soup is fresh and tender, and there is no fishy smell.

Now let's share two ways to boil lamb bone soup: one is clear soup and the other is milky white soup. No matter which method is the most taboo, you can't eat the meat taste, the soup is not fresh, and the spice flavor is just the flavor.

1. Milk white soup of lamb bones

Ingredients: 700 grams of bone-in mutton, a piece of ginger, 3 liters of water, an appropriate amount of salt, and a little green garlic leaves

Make:

1. First of all, soak the bone-in mutton in water, soak it in blood water, and change the water several times in the middle. If it is frozen, it is also soaked in water directly, and it will naturally thaw. This effectively removes the smell of sheep's body, because blood and water are the source of the odor. Therefore, this process must not be saved before the lamb is put into the pot.

2. Clean the mutton, control the moisture, put it in the pot, and ginger, slowly fry it over low heat, and fry the blood water.

If there is a lot of blood, pour it out directly, and if there is less blood, wipe it dry with kitchen paper, and fry it until the oil comes out and turns slightly yellow, pay attention not to burn, it will affect the final soup color.

3. Then take a pot and put the fried mutton, throw away the ginger, add about 3 liters of water, boil over high heat, and if there is blood stains with a small colander to skim off, be sure to completely skim it off.

4. Then put some clean ginger, change the heat, slowly cook for 1-2 hours until the meat is crispy, and finally turn on high heat and cook for another 5 minutes to make the soup thicker and whiter.

5. Put it in a large bowl, add salt to taste, sprinkle some green garlic leaves and enjoy.

Summary of the key points of making milk white sheep bone broth:

Do not blanch the lamb bones, first soak the lamb chops in water for at least half an hour, soak them in bloody water, and clean them; Then use ginger slices to fry slowly over low heat, fry the water, and wipe off the blood stains; Add water to boil, skim off the foam, add ginger and simmer for 1-2 hours; Finally, the juice is reduced on high heat, and the soup will be milky.

2. Lamb bone consommé

When cooking this original clear soup, don't use messy spices, you can't drink the natural flavor of mutton, just use a piece of ginger. If you are too concerned about the smell of the sheep, add a green onion, or add a carrot to cook together, the carrot can effectively absorb the smell.

Ingredients: 1000 grams of lamb with bones, 1 piece of ginger, 1 green onion

Production process:

1. First of all, soak the bone-in mutton in water, which is to soak in blood water, so that the boiled soup can be fragrant and odorless, which is the same as the milky white soup above.

2. Wash the soaked mutton, put it in a pot of cold water, boil for 1-2 minutes, boil a lot of blood, pour out the dirty water, and rinse the mutton again.

3. Stir up a pot of cold water, add the lamb, and the green onion and ginger.

4. Bring the heat to a boil and skim off the foam.

5. Reduce the heat, cover the pot and simmer for 1-2 hours until you can easily pierce it with chopsticks. Look at how beautifully this pot of soup is cooked, and the soup is clear and rich.

Summary of the key points of making mutton bone consommé:

First of all, the bone-in mutton is soaked in blood water and cleaned; Blanch the water in a pot under cold water, pour out the dirty water, and clean it; Replace with clean water, boil, and skim the foam; Simmer for 1-2 hours on low heat to get a clear and rich soup.