1, no cooking wine
Nowadays, many people like to put a little cooking wine in meat. Actually, not all meat is suitable for cooking wine. For example, mutton is an exception. Mutton stew is not suitable for cooking wine, because the taste of cooking wine will destroy the umami flavor of mutton. Some people like to add cooking wine when scalding mutton. At this time, they can use green onions and ginger slices instead of cooking wine.
2. Don't put star anise.
People of the older generation often say that "pigs don't have pepper, sheep don't have luxury", which means that pork is not suitable for pepper and mutton is not suitable for amplification. The octagon here refers to the octagon. Although star anise has the function of removing fishy smell, the stewed soup will not be milky white, but black, and the aroma of star anise is very strong, which will cover up the umami flavor of mutton itself.
3. Don't put salt in advance.
Some friends like to put salt in the mutton after cooking, because they are afraid that the time is too short and the mutton is tasteless and salty. In fact, it is best not to put salt in advance, because once the salt is put into the pot, the mutton will become tight, the fragrance of the mutton will be difficult to release, and the mutton will easily become firewood. It is best to add salt to the mutton soup after stewing.
4. Don't put oyster sauce.
I don't know when it started. Many people like to add a little oyster sauce when cooking. Personally, I don't like oyster sauce. Although it can be fresh, adding it in the wrong place will make the food taste bad. Mutton itself is very fresh, and oyster sauce will make the soup extremely unpalatable.
Tips for cooking mutton soup
1, add more water: when you stew mutton soup, you must add enough water at one time, not a little more. If you add water halfway, not only will the soup not turn milky white, but the taste will be greatly reduced. This little method is suitable for stewing all meat.
2, go to the smell treatment: many people know to go to the smell, but how to do it specifically makes many friends puzzled. In fact, it is not complicated to remove the smell of mutton. First, cut the mutton into large pieces and soak it in clear water for 2 hours. Change water halfway, it is best to soak in more water.
Then clean the mutton, cut it into small pieces, blanch it in cold water, and add ginger and green onions to remove the fishy smell. After blanching, the mutton must be washed again, otherwise it will not be completely removed. Pour the washed mutton into the pot and add a little tangerine peel, ginger, pepper and white radish. White radish not only has the function of removing fishy smell, but also makes the soup more fresh and sweet.
3. Don't add a pot cover: Many people think that adding a pot cover to stew meat will be faster and won't lose too much water. Some friends even stew directly in a pressure cooker because it is faster and more convenient. In fact, if you want to drink mutton soup that makes people applaud, you must never add a lid, because with the lid, the smell of mutton will not evaporate, but will be integrated into the soup or meat.
It is best to stew in a stainless steel cauldron, and simmer after the water is boiled. Open the stew, so that the fragrance will evaporate and the stewed mutton soup will be fresher.