Many times the mutton soup we eat in mutton soup restaurants is very white, fragrant and mellow in taste, but when we make the soup at home, we find that not only is it very sour, but the soup is also The color and taste of the juice are very poor, so what is going on? Today I will teach you how to stew snow-white and fragrant mutton!

First of all, when stewing mutton, we must choose the right ingredients. This time I chose mutton ribs and leg bones. When making mutton soup, you must pay attention. You must not just stew mutton, but Boil even the bones! The colloid and calcium in the bones are very helpful to the taste and nutrition. If you want the soup to be thick and white, bones are indispensable!

Before making mutton soup, we must first clean all the mutton and bones, and then soak it in ice water for 15 minutes. The main purpose of this step is to suppress the mutton smell and ensure the texture of the meat. Ice water can remove the mutton. This is something that the uncle learned from the old master!

After soaking the mutton in ice water for 15 minutes, we then take out the pot, put all the mutton and bones into the pot, and then pour in new ice water. When pouring water, be careful not to pour too little, but not too much. The water just covers the mutton. If there is too much water, the color will also be affected.

After the water has passed through the mutton, turn up the heat and bring the water to a boil quickly. At this time, remember not to put any seasonings in the pot, including salt. After the water is boiled, a lot of scum will come out in two minutes. At this time, we need to use a spoon to skim off all the scum so that no trace is left. Skim the foam three times in a row until there is no more foam in the pot

Next, prepare some seasonings, two green onions and three pieces of ginger. When making mutton soup, what we eat is the aroma of the original mutton, so we don’t need too many seasonings

Don’t add those with particularly strong flavors, such as star anise leaves, grass fruits, etc. It will seriously cover up the aroma of the mutton, because what we are doing is not stir-frying. Cut the green onions into hob pieces, cut the ginger into slices and put them on a plate for later use

After the fire comes to a boil, keep the water in the soup pot boiling. Next, we add a few red dates, and then add all the prepared onions and ginger. Pour into pot. Red dates replenish qi and blood, but it is not advisable to eat more of them, because both mutton and red dates are very tonic, and eating too much can easily lead to internal heat.

When making soup, you can also cut the red dates, remove the core, and put the pulp directly in. This will have a better effect. When the water boils, we change the heat to low and simmer slowly for 25 minutes!

After 25 minutes, the mutton is actually almost mature at this time. Next, we take out the almost cooked mutton and put it in a bowl. The mutton bones are left in the pot, and then the soup in the pot continues to cook. Simmer over low heat.

Next we start seasoning, add two spoons of salt, a little white wine, and one spoon of chicken essence. When making mutton soup, remember not to add cooking wine, but be sure to add white wine. The taste of cooking wine is too strong

At this time, we will actually find that the mutton soup is actually relatively clear, it has not become white and fragrant, so at this time we have to add a magic weapon, which is mutton tendons.

In fact, if we don’t add the mutton trotters and just use mutton and mutton bones to make soup, it will take nearly two or three hours before the soup will slowly become white and fragrant. After adding the mutton trotters, we just It needs to simmer for another hour and a half, and the color of the soup will change quickly.

After an hour and a half, at this time we can see that the entire mutton soup has become as milky white as milk, and then we start secondary cooking. The mutton soup we drank in the mutton soup restaurant is not the original soup that has just been brewed. Everyone should remember that it has been cooked through secondary processing.

Because the freshly cooked mutton soup, although it contains the umami flavor of mutton, of course its taste is still quite different. First heat the pot, pour a little cooking oil into the pot, remember not to pour too much, just pour a little bit

Heat the oil until it is 40% hot, then add the prepared minced ginger, onion and garlic Put it into the pot and sauté it over low heat. After it is fragrant, pour the prepared mutton soup into the pot, and then we start seasoning. Because the mutton soup has been preliminarily seasoned before, we need to pay attention when seasoning here.