1, sun-dried lamb

Dry lamb is eaten mainly by spicy to flavor.

Cook it over a high heat and then fish it out to control the water, then tear it into strips with your hands and set it aside.

Ginger and garlic into the frying pan burst incense and add the right amount of water, two spoons of chili oil, high heat will be the soup base boiling, and finally put the torn lamb can be.

2, fresh mutton

must be put cooking wine, ginger, add the right amount of cold water to cook over high heat for more than an hour, chopsticks can be inserted through the meat when adding fine salt, and then cook for about three minutes can eat. This is the simplest, do not blanch, and do not put colorful seasoning, to gnaw the bones of the main practice.

In addition, the recommended seasoning for the head:

1. Chen vinegar

Chen vinegar is one of the traditional seasonings, lamb soup with an appropriate amount of vinegar, can play a role in softening the meat, alleviate the smell of stink, promote digestion, enhance appetite and so on.

2. spices

such as star anise, pepper, pepper, grass berries, sesame leaves, ginger, Chenpi, etc., this kind of spice smells fragrant and strong, can help remove the stink of lamb soup.

3. Ginger

Ginger flavor pungent flavor, can cover the stink of mutton, enhance appetite.

4. salt

Because salt itself has a strong penetration, add water stew will prematurely penetrate the mutton, and mutton eat into the salt meat will be dehydrated in advance and the natural shrinkage, resulting in mutton soup and then difficult to stew flavor.

What seasoning is contraindicated in lamb stew

1. sweet seasoning

Lamb belongs to the fishy meat ingredients, if you put some sweet seasoning, not only will aggravate the fishy taste, so that people eat easy to eat after the stomach nausea, and sweet seasoning sugar is too heavy, lamb is more nourishing, and eat with the increase in the nourishment of the spleen and stomach, which is likely to lead to the symptoms of fire.

2. High ellagic acid, oxalic acid food

Mutton can not and high ellagic acid, oxalic acid food together, such as spinach, asparagus, persimmons, hawthorn and so on. Because of the high protein content in lamb, and such high ellagic acid, high oxalic acid food eaten together, may generate oxalate precipitation, not only affect the absorption of protein, but also is not conducive to gastrointestinal health.

3. Dashery, dashery is also called anise, it is a common seasoning, people in the stew, stewing, cooking time will use it. But in the stewed mutton, is not allowed to amplify the material, into the big material, it is easy to make the soup color black, and will destroy the fresh taste of mutton. When the stewed mutton added to the seasoning, the pot of mutton soup is ruined, the color of the soup looks very unappetizing, and mutton to eat is not fragrant.

4. cooking wine, cooking wine is brewed with yellow wine, Huadiao made of a cooking wine, it has a relatively strong flavor, can give the meat food to fishy. But in the mutton inside, cooking wine has no use. The ingredients in the wine will react with the lamb, causing the lamb to become acidic, which tastes weird and is not tasty at all. If you add wine when stewing mutton, then the pot of mutton will taste sour, not only no fresh flavor, but also become very difficult to eat.

Stew lamb tips

1, after buying the lamb cut into pieces, do not first blanch in the pot, but first put it into the basin to soak. In order to quickly remove the blood, quickly let the mutton in the dirty things run out, can choose to add a spoonful of salt, or put a little flour, so that only after a short period of time of soaking, mutton can quickly become clean.

2, before eating the soup can be sprinkled with some pepper to enhance the flavor, which is more able to stimulate the freshness of the lamb, but also can be made including shredded green onions, pepper, chili powder, monosodium glutamate, salt dipping sauce.