Alternatively, you can wash the mutton and cut it into small pieces, add cooking wine, soda, salt, sugar, monosodium glutamate, water marinade,
After that, you can put it into the egg white starch and soak it for 2 to 3 days.
When stewing mutton you can put dried orange peel, or a little green beans, you can also put walnuts, hawthorn, cooking wine into the pot and cook with mutton.
1, spices, we have to put the spices with heavy odor when cooking lamb.
Generally there are onion, ginger and garlic, angelica, party ginseng, peppercorns and so on. All of these ingredients have a relatively strong odor and can effectively mask the fishy taste of mutton.
If you are doing braised lamb you can add a little more wine. If you are doing barbecue, you can put a little more pepper powder, and cumin powder. The flavor of the seasonings is tangy and can effectively mask the flavor of the lamb.
2, cleaning, cleaning is also very vital, just bought the lamb must be cleaned three times with water, rubbing with hands hard, so as to remove the blood foam.
Also put the lamb in the water to soak for about half an hour, so that the effect of deodorization will be better.
The last step is to blanch, put the mutton into a pot of cold water, slowly heat it until it boils and turn off the fire, then put the mutton in the water to rinse it again a few times.
3, add vinegar, vinegar has a very strong acidic flavor and volatile, can effectively remove the fishy smell of mutton. Pour some oil in the pot, after the oil is hot into the mutton stir-fry, add some white vinegar,
then add onion and ginger, soy sauce, sugar, cooking wine, seasonings, and then add a little garlic before starting.
This way you can eat the fishy flavor greatly reduced, the flavor is very mellow.
4, drilled radish, white radish drilled and lamb with cooking, radish has a strong adsorption, can remove the strong flavor of lamb.
To prepare the water for soaking lamb in advance, add cooking wine, star anise, orange peel, hawthorn, drilled radish, and then cook with lamb, you can greatly reduce the fishy taste of lamb.
5, chili, put some chili oil and chili noodles in the lamb, the strong spicy flavor can cover up the fishy taste of lamb, and the taste will be more fragrant to eat.
6, cilantro, cilantro's aroma is very special, it can effectively get rid of the fishy taste of meat, so add some cilantro when you do the mutton, you can play a unique effect to remove the fishy taste and increase the flavor.
7, tea, tea has a very strong fresh smell, can effectively neutralize the flavor of lamb. In the process of frying mutton, sprinkle strong tea several times in a row. This makes the lamb fresh and delicious.
8, Chenpi, Chenpi has a special aroma, and has the role of adsorption, the Chenpi into the mutton together with the same cooking, can give the mutton to increase the aroma, so that the mutton to eat the flavor more rich.
9, mung beans, mung beans are very fresh, mung beans and mutton together with cooking, can be mutton fishy taste reduction, and let the taste of mutton eat up very natural.