Stewed mutton
Prepare mutton, onion, ginger, cooking wine, angelica dahurica, white radish, coriander, onion, lard and salt.
1, stew mutton, be sure to buy mutton with skin, clean the hair left on the surface, wash it, then cut it into small pieces, soak it in water for an hour to soak the blood out, so as to reduce the fishy smell and avoid the soup from turning black. Soak until the water becomes clear, then take it out and rinse it.
2. Cut some onion slices and ginger slices, pour some water into the pot, add washed mutton, add some onion slices and ginger slices, pour a tablespoon of cooking wine, boil the water, boil the foam and skim it off with a spoon. Is the residual blood, and then removed, washed with water.
3, another pot, put a small piece of lard in the pot, after melting, pour in the cooked mutton, stir-fry for a while with low fire, stir-fry until the color is golden, stir-fry the fat in the mutton, and let the fatty acids with unpleasant smell evaporate quickly, so that the stewed mutton soup has no unpleasant smell.
4. Add onion and ginger slices and stir-fry until fragrant. Pour them into the soup pot, add enough boiling water, add 2 pieces of Radix Angelicae Dahuricae, add a spoonful of cooking wine, and cook for 20 minutes without covering the pot.
When the soup turns milky white, cover it and simmer for 30 minutes. Wash the white radish, peel it, cut it into pieces, put it in a pot, add some salt, and stew for another 20 minutes.
6. Add a proper amount of white pepper and stir well before taking out the pot, and then take out the pot. Sprinkle chopped green onion and coriander powder, and the delicious radish stewed mutton is ready, which is especially delicious.
Skill summary
If you want to stew mutton soup with milky white color, delicious taste and no fishy smell, you should keep in mind the following four points.
1, mutton needs to be soaked in blanching water, which can remove blood water to the greatest extent and reduce fishy smell.
2. Mutton needs stir-frying, which can evaporate fatty acids with unpleasant smell, so there is no unpleasant smell.
3. When the mutton is stewed, it should be stewed with strong fire, so that protein and fat can be fully emulsified, and the mutton soup can turn white quickly.
4, don't add too much spice to the stewed mutton, just add onion, ginger and angelica dahurica, and you can go to the cockroach.