There is another week, that is, the solar term in beginning of winter, which means that winter is coming, the sun is fading, and everything is collected, giving people the feeling of "cold". Whenever this season, I just want to eat hot pot and stew mutton in the house and don't want to go out to work. Stewed mutton is a common food and a warm ingredient, which has a certain effect on keeping out the cold every few days. However, due to different tastes, everyone does it differently. Some are really delicious, and some are really bad. So how should mutton soup be stewed to taste good?

The simpler the seasoning, the more delicious the mutton soup can be. If it is improperly used, the seasoning will not only reduce the umami taste, but also destroy certain nutrition. It is necessary to put cooking wine, pepper powder and ginger, which are all used to remove the fishy smell and extract the fresh. Anyone with a little cooking skills should know that the characteristics of clear soup mutton are: clear soup color, refreshing fragrance, long aftertaste, not only less spices, but also no black ones. Lamb can be served with carrot pieces, which is perfect.

it's not right to stew mutton directly in the pot! Put more white radish, the soup is not fishy and delicious!

ingredients: mutton, green onion, ginger, medlar, cooking wine and white radish

seasoning: salt and pepper

1. Prepare 8g mutton, cut it with the knife tip according to the bone trend, remove the bone, separate the bone from the flesh, and cut it into four squares with an interval of about 4 cm, so that the butcher can help cut it well.

2. soak the mutton, put the mutton into a bowl, soak it in clear water for more than 2 hours, and soak the blood out. Remember to change the clear water several times in the middle, and then control the water to dry.

3. Radish can remove fishy smell and smell. Everyone knows that radish can absorb fishy smell and make children fall in love with mutton. Cut off 2 large pieces of white radish, change the knife into four squares, cut 3 pieces of ginger and cut 2 pieces of green onion.

4. Add cold water to the pot, add the soaked mutton, put the boiled water in the pot with cold water, and then add 1 teaspoon of cooking wine, 2 pieces of white radish and 1 teaspoon of rice vinegar, all of which can effectively remove the smell.

5. As the fire boils, foam begins to appear in the pot. Remember to skim it off and cook it for about 5 minutes until the foam is cleaned.

6. Take out the mutton, rinse it, and control the moisture again, as long as it is mutton, and throw away other auxiliary materials.

7. put the mutton into the pot, add hot water, add the onion and ginger slices, pour a spoonful of cooking wine, and start to stew. turn the pot to low heat, and the mutton will stew for about 2 hours.

8. stew the mutton for about 1.5 hours, then put the white radish in and stew for at least half an hour until the radish and mutton are cooked, and the whole process lasts for 2 hours.

9, 1 minutes before the pot, add Lycium barbarum, add salt and pepper to taste, and the stewed mutton soup is ready. It is original, without any seasoning, just add salt.

1. To stew mutton soup, remember not to add any big ingredients. Cook mutton soup with clear water. If the soup wants to turn milky white, add two sheep sticks.

2. Cooking wine, pepper, radish and ginger are all necessary auxiliary materials for stewed mutton, which not only have the function of removing foreign flavor, but also enhance flavor.

3. The mutton soup pays attention to the original flavor, so it doesn't need any seasoning, just salt.