How to make clear mutton soup? The best way to clear mutton soup is to cook the mutton together with the meat and bones, then separate the flesh and bones, put the bones back into the pot and continue to boil the soup, put the meat pieces into a big bowl, then pour the boiled clear mutton soup and sprinkle with seasonings. It should be noted that it is not advisable to let go of too many seasonings when stewing mutton, generally, ginger slices and onion segments can be used, and finally salt is added to taste. Just put a few peppers to help remove the odor when soaking the water.

Broth mutton (firewood stove)

Ingredients: 5 lamb chops;

Seasoning: 2 scallions, ginger 1 piece, appropriate amount of pepper and salt;

Cut the scallion into sections, slice the ginger, chop the lamb chops into small pieces, soak them in clean water 1 hour to remove blood and reduce the smell of mutton, and then put a pinch of pepper to help remove the peculiar smell of mutton;

Put cold water into the pot, put the soaked lamb chops in, put a pinch of pepper, cover and boil over high fire, skim the floating foam and then cook for 2 minutes, so that the blanching step of lamb chops is done;

Put the cleaned pot in cold water again, boil it with strong fire, then put the lamb chops in, add the scallion and ginger slices, cover it and simmer for 40-60 minutes, remove the soft scallion and discard it after opening the cover;

Take out the cooked lamb ribs and let them cool. When the temperature is suitable, start to separate the flesh and blood. Continue to put the bones back into the pot to make soup. Put the mutton into a big bowl, pour a spoonful of soup on it, and then sprinkle some salt to adjust the taste.

If you don't like the faint taste of broth, you can mix another bowl of sauce, which is similar to cold sauce, and put it next to broth mutton as a dip.

Remarks tips

-About mutton-

Personally, I think that the big mutton bone is the best, because it contains bone marrow, which can increase the thickness of the soup on the one hand and the taste of the whole mutton product on the other. However, it should be noted that it is best to choose the one with white bone marrow and black bone marrow, and the soup made from this bone will not be clear.

However, lamb chops are not suitable for home production. Although they are meaty, the bones are too big, so we have to choose lamb chops as the second best.

-blanched mutton is cold water, stewed mutton is boiled water-

The purpose of using cold water for blanching mutton is to force out the residual blood in mutton during the heating process and reduce the smell of mutton. The purpose of stewing mutton with hot water is to ensure the delicious soup, because the temperature of hot water can make the protein in mutton denature rapidly, shorten the stewing time, and simmer slowly with low fire, so that the soup is bright and tastes better.

-the mutton soup is seasoned with salt at the end-

Adding salt to taste prematurely will make the meat become old, the taste will become firewood and the volume will shrink, because salt will make the protein in the meat easy to solidify;

Adding salt too early will make the ingredients dehydrated seriously, and some water-soluble nutrients will run into the soup. However, with the gradual increase of temperature, these water-soluble components will be lost more severely, resulting in the taste of the finished soup becoming worse.