First of all, we are stewing mutton, the 1st trick is that the mutton must be patted with a knife a few times, we must not think that this detail does not matter. Many friends bought lamb, cut directly into the pot stewed, which is the key to cause lamb firewood is not flavorful, the correct approach is to cut the lamb, with a knife a little hard to beat a few times, will be patted to the deformation of lamb, so that the muscle fibers within the mutton, will be broken up, stewed out of the taste of the taste will be more soft and rotten flavor, this point, we must bear in mind.
Trick 2, lamb blanching time should not exceed two minutes.
The second trick in the stewed mutton is that the mutton blanching time should not exceed two minutes. Because mutton in no oil in the water if you have been cooking, then the mutton will be the outer skin will shrink, and later add any seasoning will not be flavored. The correct way is to put the lamb in cold water, skim off the froth in a minute and a half or so, and then pour it out immediately. This is the correct blanching process for lamb, and this is something that we must all keep in mind as well.
Tip 3, fine salt must be put last.
The third trick of lamb stew is that the salt must be put last. Many friends will be lamb after the pot, directly on the salt seasoning, in fact, this practice is wrong, if you add salt directly, then stewed lamb, only outside the salty, inside is not salty, only the lamb stewed enough soft, and then put the salt slow stewing, so that the salt salt salt, will be inhaled into the lamb, eat up the taste of the taste is also more delicious, this a detail, we all have to keep in mind.
Summary: stewed mutton how to do soft rotten flavor, there are three tricks, the first trick is, mutton must be used to gently pat a few times, the second trick is, blanching time can not be more than two minutes, the third trick is, fine salt must be the last to put, we just master these three tricks, to ensure that we stewed mutton, more than the hotel is also delicious.