Mutton nourishes the weak body, dispels cold and prevents cold, warms and nourishes qi and blood, stimulates the appetite and strengthens the body, nourishes the mother, relieves lactation and cures vaginal discharge. Mutton has a good effect on kidney deficiency and low back pain, impotence and sperm deficiency, thin body and cold sensitivity, and deficiency and cold after illness. I want to braise mutton at home, how can I avoid that smell?

For mutton, you should buy lamb front leg meat. It can be fat or lean. It tastes fresh, tender and smooth. Wash the mutton and cut it into small pieces, put it in a pot with cold water, add ginger slices and rice wine. The ginger and rice wine will help remove the fishy smell of the mutton. After the water boils, simmer for a few minutes, skim off the scum, remove and rinse with warm water, drain and set aside.

Prepare dried red peppers, garlic cloves, ginger slices, and green onions.

Heat oil in a wok, add onion, ginger, garlic, aniseed, and bay leaves and stir-fry until fragrant, then add mutton and stir-fry, add cooking wine, and stir-fry for a while to allow the aroma of the spices to blend with the mutton. Pour in boiling water, submerge the mutton, add salt and a little rock sugar, add light soy sauce and a little dark soy sauce to add color. Bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes. Add a few red dates or carrots to the lamb, and finally reduce the juice over high heat.

The delicious braised mutton is out of the pot, paired with a bowl of white rice, it’s so delicious that you can’t stop eating it.

First, choose mutton. When we choose mutton, don’t choose older sheep. This kind of sheep has a strong smell and is more troublesome to handle. You can choose the kind of sheep that Authentic ones that grew up eating dry grass in the West and are relatively young will have a lighter mutton smell and a better meat texture.

Second, the mutton must be put into a pot with cold water, and then the mutton smell is gradually cooked out. After the water boils, all the foam is removed, and then a few pieces are added. Put the ginger slices in and simmer on low heat for about an hour. Then you can put some water chestnuts in and cook. At this time, don't cover the pot and let the mutton smell steam out on its own.

Third, add some vegetables. When we eat stewed mutton, we can add some vegetables to it, which can not only increase the taste but also remove the smell. The best combination is white radish and onion.

Fourth, add salt. When stewing mutton, you don’t add salt casually. It should be added when the mutton is about to come out of the pot. Adding it too early will affect the taste of the mutton and make the meat harder and harder.

Fifth, blanch. In fact, no matter what kind of meat it is, it needs to be blanched before being made, with vinegar and cooking wine added to it, or just soaked in cold water. However, this needs to be done about two days in advance, and the water needs to be changed halfway.

Sixth, if you find it troublesome, we can also remove the mutton smell during the production process. When stewing the mutton, add an appropriate amount of orange peel, hawthorn or walnuts and mung beans to the pot. All of them can remove the mutton smell.