How long the lamb stew is good, need to be based on the stewing pots and pans, generally need to be stewed for about 20-60 minutes after the water boils. Specifically as follows:

1, with ordinary soup pot stew lamb with ordinary soup pot stew, large fire after boiling need to turn small fire stew about 40-60 minutes.

2, with ordinary pressure cooker lamb stew with ordinary pressure cooker stew, steam and then turn on low heat stew for about 20-30 minutes.

3, with an electric pressure cooker lamb stew with an electric pressure cooker stew, just select the beef and lamb file automatic stew can be, usually takes about 25-30 minutes.

The above, is the approximate time needed to stew lamb with different pots and pans. Stewing lamb generally need enough time, only so that the lamb is soft and flavorful, generally at home it is recommended to use an electric pressure cooker to stew, relatively simple and trouble-free; if you are making mutton soup, etc., it is recommended to use a regular soup pot to stew.

'How to stew lamb is delicious'

To make stewed lamb soft and delicious, in addition to pay attention to the time of stewing, you also need to pay attention to:

1, soak the blood of lamb stink mainly from the blood it contains, so we are in the stew before the lamb into the water to soak for about 40-60 minutes, will be out of the blood, you can well play the role of the removal of stink. Remove the effect of stink. In the process of soaking out the blood water, you need to change the water 1-2 times.

2, blanching deodorization in the stew before the lamb, the lamb blanching can further remove the stink and impurities. Mutton blanching needs cold water in the pot, so that the residual blood and impurities in the mutton can be fully cooked out. In the blanching process, add a little cooking wine and peppercorns as appropriate to better remove the stink of mutton.

3, hot water stew stew lamb, you need to use hot water stew, do not directly into the cold water stew. Because after blanching mutton suddenly cold, will make the meat tight and hard, not easy to soften.

4, after the salt stew lamb, salt should not be put in advance, need to be in the pot before the soon to be 5-10 minutes and then put. If you put the salt in advance, it will react with the proteins in the meat and make the meat not easy to be soft and rotten.