When stewing mutton soup, use cold water or boiling water? Lamb broth is thick, white and fresh, with no nastiness. Blanch with cold water in the pot, stew with boiling water.

Stewing lamb soup, in addition to the ingredients is very important, the water is also very critical, in the end, with boiling water or cold water, remember the correct approach, lamb soup is thick and white and delicious, no stink.

Steps:

Stewing mutton soup, in addition to preparing mutton, but also to prepare some mutton bones, with good ingredients, in order to stew delicious thick white soup, mutton leg bone is the most suitable, if you stewed mutton soup is not white enough, may be the beginning of the ingredients did not choose the right, a lot of friends stewing mutton soup with mutton, so that out of the mutton is more clear, will not be particularly white.

And then the sheep bone chopped into small pieces, so that you can clean the sheep bone, but also can make the sheep bone in the stew easier to analyze the nutrients, so that the soup is more thick white.

Sheep bones, mutton in the basin with flowing water to wash a few times, the surface of the blood and bone residue removed, and then the basin with a sufficient amount of water, soak for two hours, after a long time of soaking, you can be within the blood of the sheep bone row out, so you can reduce the fishy flavor. Remember not to stew directly in the pot.

Soak more than a few times when the water is good, after soaking, they will be cleaned a few times, fish out and put in a pot, add enough water, open the fire to boil blanching, blanching with water is cool water, because the sheep bone and mutton is raw, this time and the cool water with the warming of mutton will not shrink, but also slowly ooze out the blood, reduce the stink.

After boiling over high heat, there will be a lot of gray floating foam on the surface of the pot, use a spatula to slowly skim the foam until the surface of the water is clean.

After the foam is removed cleanly, continue to cook for three minutes, fish out the lamb bones and lamb, put in a basin of warm water to clean up, remember not to use cold water, this time the lamb is hot, the temperature difference with cool water is too big, with warm water is the best.

Because when blanching mutton, some dirt will stick on top of the mutton, so it is not possible to not clean it, and you want to ensure that the soup is thick and white, the mutton and mutton bones must be clean.

Put the mutton and mutton bones into a clean pot, pour enough boiling water, open the fire stew, boil, the pot surface and some foam, which is slowly skimmed, can not care, or stewed mutton soup fishy taste, and stewed mutton soup must be a big fire, which is stewed out of the milky soup key.

And when stewing, can not cover the lid, so that the stink will slowly be evaporated, open the lid can also slowly skimming foam, because a lot of blood and water in the sheep bone, the stewing process, the foam will continue to appear, if the foam is not clean, then it will make the soup black, affecting the color of the sheep soup.

Additionally when stewing, do not put anise and any spices, so that the stewed sheep soup is good to drink, soup thicker and whiter, some friends wrongly think that the stewed sheep soup spices the more the better, in fact, it is wrong, do not put anything is right.

Because the stew has been continuously high fire, so the soup will slowly reduce, then found that the water level drops a lot of time, to add boiling water in time, remember not to add cold water, otherwise it will affect the color of the soup, but also dilute the taste.

Stewed to a period of time, mutton cooked out, mutton cooled down and cut into thin slices to be used, and the pot of bones continue to stew, almost stewed two or three hours later, the soup became very white, so that mutton soup stew.

Add some lamb slices to the bowl, sprinkle a little salt, scoop a bowl of lamb soup, put on the end of parsley, pepper, chili oil, stirring, a bowl of lamb soup is completely done, looks and outside of the lamb soup a kind of very appetizing, thick white color, fresh soup, too good to drink, no nasty taste.