2, you can join the crucian carp together, which will not only make the mutton smell bad, but also make the soup thick and nutritious, and you can also add sugar cane, which will also make the soup white and tender.
3. Cook with the sheep's hoof, because many people stew mutton soup only with stewed meat, but in fact, the sheep's hoof is rich in collagen, which will be mixed with water when heated to make the soup thicker. But you can't add more, or it will be too thick. In short, stew must have bones.
4. If time is tight, you can also add milk and milk powder. Although the soup of mutton soup is not boiled with milk, but now many restaurants actually add milk, so it is not impossible. However, Bian Xiao suggested that it is best not to use this method because it is not a real mutton soup.
5, when cooking mutton soup, you can put some white sheep oil properly, so that mutton soup will soon become white soup.
Firstly, prepare ingredients, such as sheep bone, mutton, cooking wine, onion, pepper, pepper, cinnamon, galangal, dried tangerine peel, tsaoko, eight-stick awn and coriander. Or buy a leg of lamb directly, and then separate the flesh and blood into sheep bones and mutton.
Then soak the sheep bones with clear water to soak the blood inside, so as to remove the fishy smell of mutton. Then prepare a clean pot,
Then pour in clear water, then pour in soaked sheep bones, cut onions, slice ginger, and then put them into the pot.
Then pour an appropriate amount of cooking wine, that is, remove the fishy smell, then slowly boil the water to remove the floating foam in the pot, and remove the water control after the mutton turns white.
Prepare a pot of water to boil, then pour in the cooked sheep bones and mutton, and then pour all the prepared seasonings into the pot.
Then cover the pot and simmer. After about an hour, the soup in the pot has turned white and smells delicious.
Poke the mutton gently with chopsticks and see that the mutton is soft and rotten. After the chopsticks pierce the mutton, take out the mutton, cover the pot again, and simmer for 30 minutes with low fire, so that the nutrition of the sheep bones can be stewed in the soup.
Then cool the mutton that has just been fished out, cut it into small pieces, cut some chopped green onion, wash the coriander and cut it into small pieces, and put it in the soup basin.
Add the right amount of salt and pepper and set aside. Then pour in the mutton pieces, add the prepared side dishes and stew for 2 minutes on medium heat.