The cold wave has arrived and the temperature has dropped again. At this time, you may need to stew some mutton or beef to warm yourself up. Mutton contains a lot of calories, so it is most suitable to eat in winter. By stewing a pot of mutton, you can not only eat delicious mutton, but also drink a bowl of hot mutton soup. But some people think mutton is too spicy and fishy. The ones you make at home are not delicious at all. Next, I will tell you the specific method of stewing mutton or mutton. After understanding it, I believe your ideas will change.

Spices must be added when stewing meat, but the choice of spices is also particular. The meat stewed with the right spices is delicious and not fishy. If the spices are not put in properly, the stewed meat will not taste good and will have a fishy smell.

Now it is most suitable to stew beef or mutton. When stewing these two kinds of meat, you must add these two spices. The stewed beef or mutton will be particularly delicious. Next, I will explain these two spices in detail.

Sannai has an alias "Shajiang", and it does look a bit like the ginger we usually eat. Sanai is a plant of the genus Kaempferia in the Zingiberaceae family. After it matures, its stems are removed and used in food. Sannai can remove fishy smell and relieve greasiness. Because of its uniqueness, it can also give the meat a strong fragrance. Just smelling it has a spicy taste.

When buying Sanai, you should first choose one with reddish-brown skin and white color. This kind of Sanai has the best quality. When stewing beef or mutton, don't add too much sannai. If you add too much, the stewed meat will only taste the taste of sannai, and the taste of the meat itself will be completely covered. If you want to stew 1 kilogram of meat, it is most appropriate to add 3 grams of Sannai. If there is a lot of meat, you can add more Sannai according to the quantity.

In addition to being used when stewing meat, Sannai can also be decoctioned and taken internally, which has the effect of digestion and pain relief. Sanai can also be ground into powder and applied externally, which has many benefits for the human body.

Nutmeg and Sanai also have the effect of removing fishy smell, but there are subtle differences. The two spices are better when consumed together. Nutmeg also has another name, called jade fruit or nutmeg. Nutmeg can completely remove the fishy smell from the meat, making the stewed soup delicious and delicious, but the meat is very easy to rot. It’s not easy to put too much nutmeg, so you need to control the amount. Approximately 1 gram of nutmeg is enough to stew 1 kilogram of meat. When choosing nutmeg, be sure to choose the oval shape, which has a richer aroma and is of higher quality.

In addition to being used as a condiment, nutmeg is also a raw material for industrial oil. It has many uses and has a lot of value.

Let me tell you a little trick. No matter what kind of spices it is, it can be put into high-strength liquor and soaked for 10 minutes before use. It can then be boiled in water to completely remove the bitterness and odor in the spices. This will not affect the taste of the meat when stewing it.

Sannat and nutmeg must be added when stewing mutton or beef. The meat will become more fragrant and rotten as it stews. Don’t forget it! Stewing mutton or beef in winter not only supplements nutrition and nourishes the body, but also allows the family to taste this delicious stew. Everything on the table is filled with care and love!