clear-soup mutton

[main ingredient] a kilo of fresh mutton

[auxiliary material] a proper amount of raw ginger and onion, two parsley, five grams of pepper and three grams of salt

[method] First, prepare a large basin, cut the prepared fresh mutton into small pieces and put them into the basin (cut into the best size of a baby's fist), then add flour, grasp it with your hands for a few minutes, and use it when it comes out of the water. Soak for two hours (the purpose of soaking is to remove blood), and change the water several times in the middle, so that the soaking effect will be better < P > Second, while soaking the mutton, wash the ginger and cut into several slices, pat the remaining pieces a few times, remove the roots of the shallots, wash and chop the coriander, and burn a large pot of hot water with a hot kettle (boiling water is the best for stewed mutton) < P > Third, soak the mutton. Then turn to low fire and put the ginger slices into the pot to burst into fragrance, then pour the drained mutton pieces into the pot and stir-fry them with low fire (the purpose of stir-frying is to remove the fishy smell), and then pour them out when the mutton turns white and discolored

Fourth, prepare a stew pot, pour the previous boiling water into the stew pot, add the fried mutton pieces, turn on high fire to boil the water again, and then skim off the floating foam with a spoon. Turn the lid off and simmer for one and a half hours

5. After the mutton soup is stewed, skim off the floating foam (the focus of mutton is clear soup, not thick soup), take out the mutton and cut it into pieces, put it into a bowl, take an edible bowl, add chopped coriander, minced chives, salt, pepper and appropriate amount of mutton slices, then pour a tablespoon of the stewed mutton soup into the bowl with a spoon. It would be better to have two vermicelli

Summary of Clear Soup Mutton

Hong 'an Farmhouse stocked goat mutton, fresh leg of lamb, fresh lean mutton and barbecue mutton without water

Through the above steps, I believe many people have a deeper understanding of the practice of Clear Soup Mutton. In fact, whether it is clear soup mutton or soup food, the key point is to pay attention to the details, because soup food is relatively simple, so only by paying special attention to the details can we highlight the characteristics of clear soup mutton. Especially when stewing, you must adjust the mouth at last, otherwise adding salt too early will make the nutrition of mutton difficult to volatilize, and will also affect the umami flavor of the soup.

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