1. Choose the right mutton for mutton stew. If the lamb at home now is leg of lamb, it is suitable for scallions, because the meat is tender and the fiber is delicate, so it is a pity to stew it. If the mutton at home now is ribs and breast meat (some are like pork belly or brisket, with layers of fat and thin meat), it is suitable for stewing mutton.
2. Before simmering mutton, you can cut the mutton into pieces and fry it in a wok, so that the blood can be removed and the oil in the mutton can be decomposed into protein in the mutton. I don't use boiled water very much. Boiled water can remove blood, but it locks the original juice of protein and mutton, which affects the nutrition and delicacy of mutton.
3. The seasoning of braised mutton is also very important, which basically requires salt, pepper (more or less fresh red and green peppers can be used, and pickled peppers can also be used), ginger (ginger or soaked ginger), garlic, onion, white pepper and cardamom (this seasoning is more important in braised mutton). My family has all kinds of spices, so I usually put some cloves, angelica dahurica, tsaoko and galangal. Match and determine the amount of each seasoning according to your own taste and resources. Try slowly, I can't help you.
4. Braised mutton should be seasoned according to your favorite taste. If you like heavy taste, add more pepper, ginger, garlic, green onions and so on. When simmering mutton, you can go to mutton to adjust the flavor; If you like to eat light stewed mutton, you can put some side dishes such as white radish, no pepper or less. Mutton stew is very nutritious. You can also make curry mutton and other flavors.
5. It is recommended not to use spices such as spiced powder and thirteen spices for the seasoning of stewed mutton. Those spices, whether five-scented or thirteen-scented, are actually "miscellaneous" with a single flavor when they are turned into powder, and their colors are heavy, which affects their appearance and may not be suitable for any cooking. Powdered seasoning is most suitable for stuffing or bacon. But in general, I don't put cumin mutton, cumin is suitable for barbecue, and cumin is not suitable for eating mutton at any time; Besides, I don't use fragrant leaves very much. I always feel that the fragrant leaves are weak and can be put in tea eggs. When I cook roast mutton and beef, I still put cloves in it, which is full of fragrance and energy.
6. Mutton has a strong smell. There is an experience among chefs that "pigs come unexpectedly to pepper sheep" Don't enlarge the ingredients (star anise) when cooking mutton. Don't ask why, just do it. This is a summary of many years' experience of professional masters.
7. Some seasonings are soft in texture. If it smells, remove the seasoning and throw it away. Otherwise, it will be ugly if it rots in the pot. For example, garlic can be removed halfway or put in last. Some seasonings should not be used for a long time, and the taste should be taken out and thrown away, otherwise the taste behind them will be different, such as green onions, which are fragrant when they are first put into the pot, and will have a rotten taste after cooking for a while, so they should be put in the pot and then mentioned. Some people like to put some Lycium barbarum in mutton, which is both beautiful and nutritious. If it's a treat, just put Chinese wolfberry before serving. It is also because Lycium barbarum is too soft to soak for a long time.
8. Mutton tastes full, and the smell of mutton needs to be pressed down with heavy seasonings, but not all ingredients are suitable. For example, clothing collocation, the light and heavy collocation of the same color system is still possible, and if the collocation with great color difference is also shocking, this truth is much more than my professional people. Back to mutton, if you put mushrooms, celery and coriander in mutton ... "The color difference is big", which is a bit shocking. But you can try to break through. Maybe you like this unique taste, not that you can't. Food has only basic principles, and there is no absolute unified answer.
My experience and simple ideas are for your reference.