So, what seasoning should I put in the stewed mutton? According to my years of experience in making mutton, I remember to put angelica, Ligusticum chuanxiong and ginger slices when stewing mutton. The mutton is tender, the soup is rich and delicious, and there is no fishy smell! Today, I will share with you how to stew mutton.
Ingredients for mutton stew: prepared ingredients: mutton 500g, onion 10g, ginger 10g, angelica 2g, Ligusticum chuanxiong 2g, turmeric tablets 2g, salt 50g, pepper 5g, coriander 10g, vinegar 10g and cooking wine/kloc-0.
Methods and steps
Step 1: Cut the mutton into small pieces and soak it in light salt water for 15 minutes. Salt water can soak all the blood in mutton and reduce the fishy smell of mutton. After soaking 15 minutes, wash the mutton twice with clear water and drain the water for later use.
The soaking process of mutton is very important. When I cook mutton at home, I usually soak it for more than 15 minutes, which will reduce the smell of mutton.
Step 2: Add a proper amount of cold water to the pot, add mutton and sheep bones, add a proper amount of ginger slices and cooking wine, add a little green pepper, and skim off the floating foam on the surface after the fire is boiled.
When blanching, be sure to put cold water in the pot. If water is put in the pot, the cold mutton will shrink when it meets boiling hot water, and the blood in the mutton will be locked in the mutton. The mutton stewed in this way is not only tender, but also particularly fishy.
Step 3: take out the blanched mutton, put it in warm water, clean it again, put it in a pot, add enough hot water and onion at one time.
When cooking mutton soup, adding proper amount of Angelica sinensis, Ligusticum Chuanxiong and ginger slices can not only remove the fishy smell, but also promote blood circulation and enhance the body's cold resistance.
Step 4: After the fire boils, open the pot cover and simmer for 1.5 hours. When the mutton is cooked, the lid must be open, so that the fragrance of the mutton can be emitted with the steam.
1.5 hours later, add appropriate amount of salt to taste, and cook for another half hour, and the mutton will be cooked.
Step 5: Take out the cooked mutton, slice it into a bowl, add a proper amount of mutton soup, add a proper amount of salt according to your own taste, add a proper amount of pepper, add a spoonful of vinegar, and sprinkle with chopped green onion and coriander.
If you like spicy friends as much as I do, you can add some Chili oil and two drops of sesame oil to make a delicious mutton soup!
Mutton stew, which part of mutton is the best? The first part-leg of lamb. This part is very suitable for stewed mutton soup. The cooked mutton is very soft and tender, and the soup is particularly rich and delicious. Experienced people specialize in making leg of lamb.
The second part-the sheep scorpion. This part belongs to the sheep's spine. Don't think the name is not very good. Actually, it's especially delicious for stewing soup. If you haven't eaten it, you must try it when you have the chance, and you won't regret it.
The third part-lamb chops. This part is almost like ribs. This is the best way to stew mutton soup. You can eat meat and drink soup. The meat is tender and the soup is delicious.
Cooking skills:
1. The preferred mutton is mutton. Don't worry about scalding after dicing. Soak in light salt water to remove blood before blanching.
When the mutton is stewed in the pot, you must add enough hot water at one time, and you must not add water halfway.