Before cooking mutton, you can first buy back the fresh mutton cut into small pieces, placed in a small pot to remove blood, small pots filled with water is best to replace in time, until the last pot of water is completely clean, proving that has been blood has been removed. Sheep in the slaughter, the blood will be coagulated in the meat, in the cooking of mutton does not remove the blood in the middle, there will be a fishy flavor. After all ready, ignition heating until the water boils, open the pot, when the water surface is found to float a lot of dark red foam, with a spoon to bleach clean, and then add onion, ginger, cover the pot, continue to cook for about 40 minutes, with chopsticks poke the meat, if the chopsticks can poke in, that the meat has been boiled, fished out to dry, and then want to cool, or do mutton soup can be.

One, the correct way to cook mutton and ingredients

Ingredients: mutton, white wine, horseshoes, salt, pepper, onion, ginger, garlic, anise, chicken essence, orange peel.

1. Cut the lamb into pieces, the pieces should be slightly larger.

2. Slice the ginger, into a pot of cool water, blanch the mutton in a pot of cool water heating, cooking white wine after the water boils.

3. Peel the hoof and soak it in cool water. Cold horseshoes, and mutton with the pot can neutralize the dry heat of mutton, easy to fire in the fall to play the role of warm tonic.

4. Stewing lamb is about slow and careful stewing, using a casserole pot to boil a pot of hot water, water should be enough.

5. Pour all the seasonings into the casserole, add the blanched lamb, turn the heat down to minimum and simmer for three hours.

6. Carrots and white radish cut into pieces, with the prepared horseshoes into the pot, slow cooking for half an hour.

7. Before leaving the pot according to personal taste sprinkle salt and white pepper, you can also add some parsley to enhance the flavor.

Second, how to make appetizing mutton soup

Mutton is warm food, have to drive cold, increase the role of resistance, can warm up, stomach. Make soup with lamb, add ginger to play a better role in warming the stomach, while adding yellow wine, can make the stomach more like. In addition, with radish, and will not let this warmth of mutton tonic overdose, resulting in fire, just to play a balanced role.

Practice:

1. Take the lamb out and defrost it, then skin it and cut it into small pieces. I this lamb is farm-raised, with hair so to remove the skin, the market to buy, usually do not need to remove the skin.

2. Cut the green onions to be used, and at the same time cut down the ginger to prepare.

3. Turn on the heat, put the right amount of water in the pot.

4. Put the chopped lamb and ginger into the first blanch.

5. Cover the pot with a lid and cook for about ten minutes, to ensure that the lamb reaches eight or nine layers of cooked.

6. Remove the blanched lamb and rinse with cold water.

7. Turn on the medium heat, the pot into the three slices of ginger, ginger has a very good stomach effect, try to put more.

8. When the water boils, pour in the lamb cut into pieces of white carrots, constantly stirring a few times.

9. Add salt and adjust the amount according to the amount of water.

10. If you want to drink clear soup, stew with low heat, to drink thick soup, stew with high heat. When the radish stew through, can be out of the pot.

11. Add appropriate amount of yellow wine and rice vinegar, stir well. Deodorize and add fresh flavor to the lamb at the same time.

12. Finally rise the pot, sprinkle the top with green onions, you can eat