Stewed lamb soup is delicious no fishy the practice is as follows:

Tools / raw materials: mutton, lamb bones, water, pot, spoon, ginger, chopsticks, salt, pepper, chicken essence, coriander.

1, the large piece of lamb into small pieces, and lamb bones together with cold water in the pot, adjust the fire blanching to remove the stinky flavor. When the water in the pot is about to boil, the surface will begin to appear froth. At this time, while cooking with a spoon to start skimming out the froth.

2, cook about five minutes or so, there will be no more foam in the pot, this time you can turn off the fire will be lamb and lamb bone out, and then wash with water. Crock pot in advance to add water to boil, and then will be processed clean lamb and lamb bone put in, and then add a few slices of ginger to fishy and fragrant.

3, large fire again boiled, and then turned to small fire, cover the lid will be lamb stewed. Use chopsticks to tie the mutton, can easily pass through the mutton is cooked. At this point the lamb out, put aside a little cold.

4, next, the pot of lamb bones do not fish out, continue to simmer on low heat for another hour. If you buy lamb with fat oil, you can pick out the fat oil and put it in the soup with the lamb bones, so that the stew will be thicker and whiter. Chill the cooked lamb and cut it into thick slices.

5, sheep soup stew until thick white, the sheep bone fishing out, and then cut the mutton into the soup boil. Then add salt, pepper, chicken essence seasoning, and finally out of the pot and then put the parsley is good.