Remove the stink 1, turnip deodorization method will be poked on a few holes in the white radish, into the cold water and lamb with cooking, boiling lamb out, and then cooking alone, you can remove the stink. 2, rice vinegar deodorization method will be cut into pieces of lamb into the water, add a little rice vinegar, to be boiled and fish out of the mutton, and then continue to cook, you can remove the mutton stink. 3, mung bean deodorization method of mutton when cooking, if you put in a little bit of mung beans, can also remove or alleviate the mutton. 4, curry deodorization method of burning mutton by adding appropriate amount of curry powder, generally 1000 grams of lamb to put half a packet of curry powder. 4, curry to stink method burn lamb, add appropriate amount of curry powder, generally 1000 grams of lamb to put half a packet of curry powder is appropriate, cook cooked through the curry lamb that is no stink. 5, wine to stink method will be raw lamb with cold water after washing a few times, cut into slices, filaments or small pieces of plate, and then every 500 grams of lamb with 50 grams of wine, 25 grams of baking soda, salt 10 grams of sugar, 10 grams of white, monosodium glutamate 5 grams, 250 grams of water and mix well, to be fully absorbed by the lamb seasoning, and then take 3 egg whites, 50 grams of starch sizing standby. After some time, wine and baking soda can be fully removed from the mutton in the stink. 6, medicine to stink method of cooking mutton, with gauze wrapped crushed cloves, kernels, cardamom, perilla and other cooking, not only can go to the stink, but also make the mutton has a unique flavor. 7, soak deodorant method of mutton with cold water immersion for 2-3 days, every day, change the water twice, so that the mutton myoplasmic proteins in the ammonia leached out, but also reduce the mutton smell. 8, orange peel to deodorant method of cold water immersion 2-3 days, daily water change twice, make mutton muscle plasma proteins in ammonia leaching, but also reduce mutton taste. 8, orange peel to stink law stew lamb, put a few dry orange peel in the pot, boil for a period of time after the fish out and discarded, and then put a few dry orange peel to continue to cook, can also remove the mutton stink. 9, walnut to stink method to choose a few good quality walnuts, will break, put into the pot and mutton with the cooking, can also be deodorized. 10, hawthorn to stink law with hawthorn and mutton with the cooking, to remove the mutton stink of the effect of the very good. 11, before eating After slicing and dicing the mutton, soak it in cooled black tea water for l hour. 12, first clean the mutton with water to bleach off the blood, add 5 red dates and cook the mutton in the pot. 13, add mung beans in the cooking process, according to the proportion of mutton, mung beans 10:1, add water to cook, it can remove the stink, but also can make the mutton look good. Lamb recipes carrot roast lamb, toothpick lamb, lamb butterfly chops, black pepper lamb chops, red steak lamb. [2] Nutritional Value Edit Nutritional Analysis Mutton Mutton Mutton Mutton is tender and has high nutritional value, and it can be used as a dietary supplement for anyone who has insufficient kidney and yang, soreness and weakness of the waist and knees, coldness and pain in the abdomen, and insufficient deficiency of fatigue. Mutton is rich in nutrients, tuberculosis, bronchitis, asthma, anemia, postpartum gas and blood deficiency, abdominal cold pain, cold, malnutrition, lumbar and knee pain, impotence and premature ejaculation, as well as all the cold diseases are very beneficial; has a tonic kidney, warming the role of deficiency, men are suitable for regular consumption. The therapeutic value of eating lamb in the fall 1. Eat lamb in the fall to supplement the liver and eyesight mutton is good for blood, liver, eyesight effects, on the treatment of postpartum anemia, tuberculosis, night blindness, cataracts, glaucoma and other diseases have a very good effect. Goat's milk compared to cow's milk, rich in more fat and protein, is one of the ideal food for patients with kidney disease, but also a natural tonic for those who are weak. 2. Autumn eat lamb to enhance the ability to resist disease lamb meat is tender, containing high protein and rich in vitamins. Mutton meat is tender and easy to be digested, eating more mutton can only improve the quality of the body and improve the ability to resist disease. And there will be no other side effects, so people often say: "to live a long life, often eat mutton".3. Autumn eating mutton nourishes the body in the fall and winter, the body's yang qi latent in the body, so the body is prone to cold hands and feet, poor circulation of qi and blood. According to Chinese medicine, lamb taste sweet and not greasy, warm and not dry, with a kidney, warm, cold, warm blood, appetite and spleen effect, so the autumn and winter seasons to eat lamb, both against the wind and cold, but also nourish the body, is really a two-in-one beauty. 4. Autumn eating mutton, warm and healthy spleen, eat mutton can be beneficial to the gas and deficiency, to promote blood circulation, and enhance the body's resistance. Mutton can also increase digestive enzymes, protect the stomach lining, help digestion. According to Chinese medicine, lamb has the effect of tonifying essence and blood, benefiting deficiency, warming the spleen, tonifying the kidney, strengthening the yang, and nourishing the liver. It is effective in treating diseases such as weak labor, lumbar and knee soreness, weak spleen and stomach, low food intake and regurgitation, dizziness, lack of kidney yang, deficiency of qi and blood, cold hernia, postpartum hypothermia, and lack of breast milk, etc. It is especially suitable for the elderly, men who are physically weak. It is especially suitable for the elderly, weak men and postpartum women. Consumption of lamb + ginger - warm meridians and activate the joints, maintenance of joints in the fall and winter season is a high incidence of arthritis, aggravation of the season, the appropriate tonic, strengthen the body, you can eat more lamb, stewed with more ginger, can help to warm meridians and activate the joints, warm the body to drive away the cold, to protect the joints. Ginger stew lamb material: take 60 grams of lamb, two blocks of tofu, 15 grams of ginger, the lamb cooked to eight mature, add ginger, tofu, cooked and seasoned to eat. Practice: wash the mutton, put into boiling water blanch a little immediately after fishing, rinse again and standby. Hot pan into the oil over low heat, put the ginger slices of small fire incense until the color becomes dark and curly, into the mutton continue to stir fry for about 2 minutes, in order to pour into the rice wine and water to change the medium heat and cook until rolling back to a small fire, cover and simmer for about 50 minutes, turn off the heat and continue to simmer for about 10 minutes, and finally add the seasonings can be mixed well. Winter eating mutton winter often eat mutton, is a two-for-one thing, on the one hand, not only can promote blood circulation, increase body heat, but also increase digestive enzymes, help stomach digestion; on the other hand, because of its nutrient-rich, for the treatment of some of the cold disease has a great deal of benefit, such as: tuberculosis, bronchitis, asthma, etc.. So it is easy to have cold hands and feet, pale beauty and underweight, want to gain weight bamboo pole family in winter can eat more lamb, and those who have high blood pressure, love to stay up late, fever infection, body heat and other problems of friends, in order to your health, we recommend that you better consume less mutton. Ingredients Ingredients materials Dosage lamb leg a frozen tofu a piece of cabbage moderate salt moderate onion ginger garlic nutmeg a piece of peel moderate pepper a pinch of Angelica dahurica two slices of wolfberries moderate cloves a few roots of sugar or icing sugar tablespoon pepper moderate sesame oil a few drops of cooking wine two teaspoons of soy sauce tablespoon of soy sauce teaspoon practice 1. leg of lamb washed and de-boned lamb cut into pieces, bones smashed into small pieces 2. lamb with the addition of cooking wine, ginger slices of the water flew through the 3. shallots cut into pieces, ginger pat pieces, garlic cut into half. Ginger pat pieces, garlic cut in half, peppercorns and other dry seasoning ready 4. start a clean pot, into the oil, 30% heat under the onion, ginger and garlic popping incense, add sugar fried sugar color into the mutton stir-fry over medium heat, add light soy sauce, soy sauce, the meat fried to the supreme color 5. add enough water, into the seasoning 6. frozen tofu ahead of time to melt, squeeze the water, into the pot, burn switch on medium-low heat to boil for 1.5 hours 7. cabbage cleaned, cut into medium strips, into the pot, stewed 10 minutes, add salt, pepper to seasoning. Add salt and pepper to taste and drizzle with sesame oil before serving.