After the cold dew, the weather is getting colder and colder, which is a good time to eat mutton.

When it comes to delicious ways to cook mutton, this "mutton stew" must be indispensable.

As a favorite delicacy among northern friends, especially in northern Shaanxi and Inner Mongolia, mutton’s biggest feature is its original flavor.

The soup is clear in color, the meat is white and tender, and the taste is delicious. Coupled with the nourishment of mutton, it is not surprising that many friends fall in love with it.

If you want to stew a pot of mutton stew with milky white and delicious soup, be sure not to add pepper and aniseed ingredients randomly.

Keep these 4 points in mind when cooking. The mutton soup will be milky and delicious, not fishy or smelly!

Friends who like it, try it now!

1. Soak in cold water for 3 hours: Do not stew fresh mutton directly in the pot. After washing it, be sure to soak it in clean cold water for another 3 hours. This can help remove blood and grease from the mutton and reduce the number of times of blanching.

It makes the mutton taste more delicious after being stewed.

2. Blanch it once in a pot under cold water: Whether it is stewed mutton or braised mutton, it is so cold that it must be put into the pot under cold water.

Only by stewing in a pot under cold water can the blood and water in the meat be completely separated as the water temperature rises. In this way, the stewed meat will not be sour and the soup will be clearer.

3. Not too many spices: Stewed mutton is different from braised mutton. It is better not to use too many spices, especially spices such as star anise, cinnamon, and Sichuan peppercorns. Be sure not to add them.

Because they will affect the turbidity of the stewed soup.

So, what spices can be added?

Old ginger must be indispensable to remove the fishy smell; spices such as geranium leaves, angelica angelica, and caoguo can be added according to personal preferences.

4. Simmer over low heat: The key to the success of stewing mutton lies in the control of the heat.

When making it, after boiling over high heat, immediately turn to low heat and simmer. It usually takes about 2 hours to simmer, and the mutton stew is ready.

If you are worried that you cannot control it well, use a pressure cooker to simmer for 20 to 30 minutes. Remember to add enough water in advance. Do not add water midway to avoid affecting the delicious taste of the soup.

The main ingredients for stewed mutton are mutton, white radish, ginger, a few angelica dahuricas, 1 grass fruit, a few wolfberries, salt, MSG, garlic leaves or scented leaves - start making - the first step is to wash and soak the mutton.

, put cold water into the pot, cook over high heat until the foam comes out, take it out and drain it, and set aside; in the second step, clean the white radish, cut it into large pieces, put it in the pressure cooker, add the blanched mutton, enough

of water, a few slices of old ginger, a few Angelica dahuricae, 1 grass fruit, a few wolfberries, and a little salt. After boiling over high heat, simmer over low heat for 20 minutes. Finally, add salt and MSG to taste, and sprinkle with a few garlic leaves when serving.

That’s it.

When stewing mutton, you can also add white radish and coriander to remove the fishy smell and help relieve greasiness.

Friends who can eat spicy food can add a spoonful of spicy oil.