Mutton stew can really make people eat delicious new pets, keep warm, promote blood circulation and enhance cold resistance. "Eat radish in winter and ginger in summer", now is the season to harvest radish. It's very cold. Cook a pot of hot radish mutton soup and drink mutton soup, which is delicious and nourishing. It was really enjoyable. Mutton is delicious and the cooking method is very particular. Choose an appropriate amount of fresh mutton, cut some ginger into large pieces, cut the mutton into a cold water pot, add a certain amount of cooking wine to boil, and then cook for about 5 minutes. In a pan, put the meat in cold water. Add some cooking wine, cook carrots, add seasonings and cook on low heat for about 40 minutes. Mutton-related stews, such as mutton and mutton soup stews, need a variety of seasonings in restaurants or pot-stewed shops, such as angelica dahurica, clove, cumin, pepper, cinnamon, fennel, tsaoko, ginger, acacia Taiwan and so on. They should be in proportion to mutton, with bright colors, no fishy smell and mellow meat flavor.

But at home, you can highlight a simple taste. Wash the mutton, cut it into large pieces, soak it in clear water for two hours, then blanch it, add water to the pot, add mutton 1 kg, pepper 1 kg, 2 grams of cumin, chopped green onion the size of your index finger, three slices of ginger, five or six slices of carrots, half a parsley and a material bag, put it in the pot and cook it with salt for one hour. When eating mutton slices, fresh food such as chopped green onion, coriander and sesame oil can be added, and mutton soup vinegar, pepper, sesame oil, chopped green onion and coriander can also be added to form hot and sour mutton soup.

Mutton slices can also be cooked with garlic sauce or Chili cumin powder, which is also very tasty. Mutton soup is a traditional classic dish in China. According to the color of the soup base, it can be divided into thick soup and clear soup. Characteristics of mutton soup: milky white, rich in soup flavor, representative areas are: Shaanxi, Shandong, Taiyuan, Shanxi, Jiangsu, Jianyang, Sichuan, mutton clear soup characteristics: clear color, refreshing aroma and long aftertaste. Representative areas are: Ningxia clear soup mutton, clear soup mutton and Shaanxi mutton foam.

Considering the characteristics of mutton soup, I think not only the seasoning should be used less, but also the seasoning containing melanin should be used as little as possible. Seeing this, some friends may say that mutton in clear soup doesn't need any spices, that is, it tastes faint, and adding spices will destroy the taste of mutton. Actually, I don't think so. The reason why Angelica dahurica and Zanthoxylum bungeanum are put is not only to remove fishy smell, but also the influence of fragrance. We can look at the function of these two spices in mutton soup again.