Three processes of removing the smell of mutton.

First of all, mutton can be blanched to remove 90% of the fishy smell;

Secondly, add spices such as pepper, angelica dahurica, Amomum tsaoko, Alpinia officinarum, cinnamon and fennel. In cooking, the deep odor of mutton will be gradually stripped under the action of fire, which can remove 9% of all odor.

Finally, the purpose of removing fishy smell is to improve the taste, so adding certain spices, such as cumin and nutmeg, can make mutton emit an attractive taste of "headwind fragrance".

02

The cooking order of mutton offal is particular.

When cooking mutton offal, put the light part first, and then put the dark part.

Sheep lungs must be cooked for too long to be soft and chewy, and sheep liver must be put at the end, because it will bleed continuously during the cooking process, and it is easy to dye the soup black if it is put too early.

You can't keep people as sheep liver. /kloc-after 0/0 minutes, keep inserting chopsticks. When the chopsticks are pulled out, the blood no longer flows out, but keeps a pool of blood flush with the hole, so it can be judged that the sheep liver is broken. The temperature is just right at this time. After the sheep liver is taken out and cut, the cross section has a "pink heart" and the entrance is soft and sticky.

If the lamb liver is slightly overcooked, it will show the residue in the mouth, not the soft taste; If the sheep liver is "seriously overcooked", the surface will turn black after the wind blows, and the cut surface will have a "green heart", which will make it bitter and inedible.

In the initial processing, you can clean the blood stains on the surface of mutton and mutton offal. If you soak all the blood, the original flavor will be lost.

03

Isn't mutton soup white? Add some brain flowers and bone marrow!

Some restaurants rely on additives such as bone soup powder to whiten and refresh mutton soup, so guests will not come to the door once or twice. This is tantamount to self-destruction.

Soup is boiled with sheep bones, and the "oil" fried with sheep brain and bone marrow is used to boil the soup to white. After the oil is put into the pot, it must be boiled continuously, and the mutton soup will become thick and white.

04

When was the mutton soup made?

1. When the sheep bones are cooked until they can be opened by hand, they should be replaced by big fire immediately, and the effect is the best.

2. After the "oil" fried with sheep's brain and bone marrow is put into the pot, it must be cooked continuously with high fire, so that the mutton soup will become thick and white.

05

Skim off the foam with a spoon? No!

When cooking mutton soup, it will produce floating foam. The usual treatment is to skim the soup with a spoon after it is boiled. This method is wrong! Blood and dirt in the bones will come out after the raw meat is soaked in water. In the process of heating, blood can coagulate dirt and play the role of "scavenger".

As soon as the mutton soup is cooked, the blood clot will be skimmed off and the dirt will not condense in time. At this time, you will face more and more embarrassment, which is both laborious and unclean. On the other hand, foaming with a spoon will skim the soup oil cooked in sheep bones, which will affect the flavor of mutton soup.

Correct approach

After the mutton soup is boiled for 5 minutes, use a small leak instead of a spoon to remove blood stains. At this time, there is only one layer of sheep oil left on the noodle soup. This method can only remove dirt and grease, and the cooked mutton soup tastes more fragrant.

Secret 1: select raw materials

To make mutton soup, you should choose Hu sheep. "sheep age" 1 ~ 2 years old, weighing 40~45 kg. Its meat is tender and chewy.

The secret of the second fire is slow.

Wash mutton, mutton offal and sheep skeleton in a clear water basin for about one or two hours, then put them in a boiling water pot for blanching, then take them out and put them in a stainless steel vat with a depth of about 1.5 meters (burning natural gas at the bottom), add enough water and boil them with strong fire for more than two hours, then take out the mutton cooked to a moderate degree and cut it into pieces.

After 10 hours of fire cooking, calcium and other nutrients in sheep bones were fully integrated into the soup.

Special San saute mutton

Heat a little sheep oil in the pot, add ginger slices and stir-fry until fragrant, then add mutton slices and stir-fry for a while, then scoop out a proper amount of mutton soup from the soup bucket and boil. Add salt and onion before cooking, and pour into a large basin to serve.

Stir-fry the mutton for a while before mixing the soup, which will make the mutton more fragrant, so that the cooked mutton tastes more fragrant and tender.

In addition, fried crucian carp will be put into the cooked mutton soup and cooked together.

Soup:

30 kg of sheep bones and 6 crucian carp (about 150g/ piece).

Raw materials:

40 kg of mutton, 8 kg of tripe, 4 kg of heart, liver, lungs and scalp.

Tools:

You can cook 250 Jin of soup in one electric stew.

Spice package:

25g of dried orange peel white pepper, 20g of dried pepper, fennel 15g, 8g of cinnamon, 7 pieces of cardamom, 5 pieces of fragrant leaves, 3 pieces of star anise, 2 pieces of galangal and 2 pieces of clove.