Three versions:
1, soaked in clean water
Soak fresh mutton in clear water for two hours, and change the water frequently until the water becomes clear. This can soak out excess blood and effectively remove the smell of mutton.
Step 2 put onions and ginger
As an artifact to remove fishy smell, onion ginger is an essential seasoning for stewed mutton soup.
Moreover, the taste of onion and ginger in soup is not overbearing, and it will not cover up the delicacy of meat, but will bring more delicious taste to mutton soup.
Step 3 put white radish
It is often said that eating radish in winter is not as good as eating ginseng.
The white radish in mutton soup can make the nutrition more comprehensive. White radish contains mustard oil and dietary fiber. Eating mutton with white radish can relieve boredom and help digestion. Moreover, white radish is a cool ingredient, which can neutralize the warmth and dryness of mutton and prevent it from getting angry.
Don't let go:
1, no vinegar, soy sauce
Vinegar and soy sauce are dark in color. Adding them to mutton soup will spoil the soup color and cover up the flavor of mutton. The nature of vinegar is as sweet as wine, and coupled with the heat of mutton, it is easy to get hot and unhealthy to eat together.
2. Do not add chicken essence and monosodium glutamate.
Mutton soup is delicious because fresh mutton will produce a lot of "sodium glutamate" in the long-term stewing process, which is a very important fresh-keeping substance. At this time, adding monosodium glutamate and chicken essence to mutton soup is a bit redundant. As the saying goes, extremes meet, but if you add too much, it will have a strange smell.
3. Don't put pepper and star anise.
Spices such as pepper and star anise are blunt and easy to cover up the delicacy of mutton. Moreover, when they are added to mutton soup, it is easy to turn the soup red, so it is best not to put pepper and star anise in mutton soup.