Hello everyone, in the cold winter, drinking a bowl of steaming mutton soup is warm and nourishing, warming the body and stomach. When it comes to cooking mutton soup, everyone knows that mutton can not only protect the body from wind and cold, but also nourish the body. However, the mutton smell of mutton cannot be removed by cooking mutton soup, and the cooked mutton soup will not be delicious enough. In fact, many people make a mistake in the first step when stewing mutton soup. They don’t know whether it is better to cook mutton soup in cold water or hot water? There are clear mutton soup and milky mutton soup for cooking mutton soup. No matter which method is used, it is better to cook it in a pot with cold water, because if you use hot water to cook it, the temperature difference between the hot water and the mutton will be too big, and the mutton will shrink. As the protein in the mutton becomes hard, the mutton will also become hard and the taste will become very unpleasant. If you use cold water to cook the mutton, the mutton and cold water will be heated together to turn the moisture in the mutton into water vapor, so the mutton will be very soft and delicious.

Today I will share with you some tips on how to stew mutton soup at home. As long as you master these tips, you can stew a mutton soup with thick white soup, original flavor, and delicious taste at home. Not fishy, ??smelly or greasy at all. In fact, the trick is very simple.

I bought a pair of lamb racks today for 40 yuan. The boss has already stewed them. He also gave me two leg bones and 40 yuan a pound of goat meat. I bought two and a half pounds. , today's mutton is good, it cost 140 per day, which is really not expensive. How much does a pound of mutton cost over there?

1. First chop the mutton bones into smaller pieces, so that it is easier to soak out the blood. When stewing, all the nutrients in the bone marrow can be released, and the stewed mutton soup will be thicker, whiter and better. drink. If you want the mutton soup to be thick, white and delicious, the leg bones are indispensable. Chop the leg bones into small pieces and cut the mutton into small pieces to make it easier to soak out the blood.

After everything is processed, add water to clean the blood on the surface several times, then add water to soak for two hours. Tip 1: Soaking in blood can remove some odor, and the mutton smell will be reduced a lot.

2. After two hours, a lot of blood has soaked out. Wash the mutton several times, and then put the washed mutton bones and mutton into the big pot. Tip 2: Pour cold water into the pot and blanch it.

3. After boiling, skim off the blood foam and cook for another five minutes. After five minutes, you can turn off the heat and take out the bones and mutton. Tip 3: Put it into a basin of warm water and wash away the remaining blood foam on the surface. Please note that the water here must be warm water, not cold water. Cleaning the blood foam is the key to making a good milky sheep soup.

4. After washing them all, put the mutton bones and mutton into a large pot, then pour in boiling water and bring to a boil over high heat. After boiling, skim off the foam again, and simmer this milky white mutton soup over high heat throughout the entire process without covering the pot. This is the fourth tip for stewing milky lamb soup. The heat should be sufficient and the pot lid should not be covered.

5. During the stewing process, the residue and blood foam in the bones will emerge, and the residue and foam must be skimmed off continuously. Tip 5: Beat the foam frequently. Only when the foam is removed, the stewed soup will be milky white and the smell will be gone. If the blood foam is not removed, the soup will be dark and have a smell. . There is no need to add any spices to remove the odor during the stew. The stewed mutton soup is absolutely thick and white, with original flavor, neither fishy nor tainted.

6. Since it is boiled over high fire, the water level in the pot will drop relatively quickly, and the soup in the pot has turned somewhat white. Tip 6: Add boiling water to the pot, never cold water. Soup simmered in cold water will not be as effective.

7. After about an hour and a half, you can easily pierce the meat with chopsticks, and then you can take the mutton out and let it cool. Continue to simmer over high heat in the pot. When there is not enough water in the middle, the soup in the pot will become whiter. Add boiling water to continue simmering and continue to beat the foam.

8. When it is down, slice the cooled mutton into slices and put it into a plate for later use. Prepare some chopped coriander segments, chopped green onions, and garlic leaves for later use.

9. After simmering for about 3 hours, the soup has turned milky white. At this time, the mutton soup really has no smell at all. Our milky white mutton soup is ready. The mutton soup in the pot is thick and white, and it doesn't look greasy at all.

10. Next, add the chopped mutton to the bowl, then pour the mutton into a colander, put it into the mutton soup and heat it for about 30 seconds, then put the mutton into the bowl, and then ladle in the mutton soup. Sprinkle with coriander, chopped garlic sprouts, or chopped green onion, and finally add salt to taste, stir evenly and serve. < /p>

In the cold winter, drinking a steaming bowl of mutton soup will warm your body and stomach, and the taste is no worse than in a restaurant.