I, soak in advance. Simmering mutton soup used is mutton or mutton, but remember not to use the leg bone such a part, not too easy to simmer white soup, in addition, simmering mutton soup is best when there is fat or mutton oil, so that simmering out of the white soup, the first to put the mutton into the water to soak, soaking is to be able to remove the blood of the mutton and the fishy water, so that the simmering out of the soup odor is relatively small.

Two, lamb blanching. Soaked lamb or mutton should be put into the pot, add water to blanch, cool water into the pot until the water boils, continue to cook for 15 minutes, the purpose of this step is to cook the surface of some of the impurities, to make the meat more tender, and in the process of cooking there will be a lot of froth floating out, which is a spoon to scoop it out and pour it out, and then finally with boiling water to rinse the surface.

Three, mutton choking. Before cooking the soup should first mutton or haggis to stir fry, add mutton oil in the pot, heated to 60% hot, and then put the big spices to stir fry the flavor, and then put the mutton or haggis to stir fry, until the stir frying of mutton inside the flavor until.

Four, start boiling soup. At this time in the pot pour boiling water, the amount of boiling water must be more than twice the amount of mutton or haggis, and then cover the lid to start a large fire to burn, the bottom of the pot boiled after the transfer to a small fire slowly to simmer, at least to cook for more than two hours, which is inside the mutton broth will be very creamy and fragrant.

Cooking tips

⒈ in the simmering lamb soup, remember to put salt early in the cooking, add salt will affect the fresh flavor of lamb, but also lead to the soup is no longer thick white, it looks unappetizing, drink is not good.

Peake simmering mutton soup want soup milky and delicious, be sure to simmer before the first mutton or mutton to stir pot, so that stir-fried mutton inside the flavor and then go to simmering, will play a multiplier effect, and finally boiled out of the soup is more thick and tasty.