At home in the stew of mutton soup, the general amount of mutton is not much, many times will omit the soaking step, so the stewed mutton will have a fishy flavor. When stewing, many people feel that the stew should be cold water in the pot and use a small fire, so the stew is not as thick and white as the museum's soup. In the home production, some people will add anise and other spices, thinking that this can increase the flavor of the lamb will be more delicious, but do not know that the spices will affect the flavor of the lamb itself, the lamb as long as the fishy and stinky taste removed, stewed out of the taste of the flavor is particularly fresh and fragrant.

How to stew lamb at home is delicious? Here are the specific production steps to the most common white radish stew lamb as an example.

White radish stewed lamb

Materials: lamb, white radish

Accessories: mutton fat

Spices: salt, scallions, ginger, peppercorns, cooking wine

Production method:

1.? Put the lamb into the water with peppercorns, the water needs to submerge the lamb, and then soak for about two hours.

2.? Soak the lamb cut into small pieces, white radish peeled and washed and cut into chunks, green onion washed and cut into segments, ginger washed and cut into slices.

3. Add water to the pot, add the lamb pieces, add large onion segments, old ginger slices, cooking wine, large fire boil after skimming clean foam, continue to cook for two minutes and then fish out and spare.

4. Stew pot add enough water, high heat to boil, add blanched lamb pieces and lamb, add large onion pieces, old ginger slices, cover the lid to boil the water, then uncover and continue to stew on high heat, during the period of time to skim the surface of the floating foam and floating oil, forty minutes after the clip out of the inside of the old ginger slices and onion segments, adjusted to medium-low heat to add salt for seasoning, and then add the white radish blocks, cook for 20 minutes or so to the white radish blocks cooked and softened

This makes the stewed lamb, light and fragrant, soup color white, rich flavor, in the autumn and winter seasons is a very good home cooking soup.

Tips for making lamb stew at home:

1.? In order to stew delicious lamb, the fishy flavor should be removed thoroughly, soaking, blanching try not to omit.

2.? To stew a delicious lamb, add a small piece of mutton oil when you buy lamb, and add it to the stew so that the flavor of the stewed lamb is more intense. It will be better if you add some lamb bones.

3.? To stew a delicious mutton, stewing should be a one-time addition of enough water, the back of the stew when the fire is big and long, more water, add water must be added enough, can not add water in the middle so as not to affect the color and flavor of the soup.

4. To stew a delicious lamb, stewing lamb to open the pot of water, stewing should also keep the water open state, so as to stew the soup color white flavor rich lamb soup.

5. To stew delicious mutton, stew to the middle, remember to soup onions and ginger clip out do not, so as not to mutton soup sour affect the taste.

6.? Like to eat with chewy lamb, you can properly shorten the stewing time.

7. Stewing lamb does not need to add too many spices and seasonings, in addition to the deodorization of the onion and ginger to enhance the flavor, only need to add salt to taste. After the mutton stew, you can mix a dipping water with food as needed.