Mutton soup than most of the soup, the taste is fresh, and there are a lot of good effects on human health, but to do a good pot of mutton soup, the first thing we need to do is to get rid of the fishy taste of mutton itself. To go to the fishy taste of mutton method has a variety of methods, which the mutton in the pot inside the first fried and then stewed, is one of the methods, and stewed out of the color of mutton soup is thick white. If you are doing nourishing type of lamb soup, you need to add herbs, play to highlight the efficacy of the medicinal flavor, this type of lamb soup does not need to be fried. Mainly depends on which type of lamb soup you want to do, below I give two typical examples, more intuitive to understand.

To make mutton soup, should the mutton be fried first?

The benefits of mutton fried and then stewed soup:

Mutton fried and then stewed soup, there are two benefits: one is fried after the mutton with water after stewing, the mutton soup is thick white, very beautiful; the second is the aroma after frying, you can reduce the fishy taste of the mutton itself.

Share a typical lamb fried and then stewed soup

White radish stewed lamb features: soup thick white. Mellow flavor.

Main ingredients: two pounds of fresh lamb, fat and lean each with half, so that the taste is better, lean with the lean meat of the leg of the sheep, fat with the sheep rib meat. White radish a, not too much, as long as not more than the portion of lamb can be.

The seasoning ingredients: salt, white pepper, moderate, cooking oil, ginger, scallion, parsley a small amount of star anise two, a casserole.

Processing methods:

①Cutting and matching: lamb cut into small even pieces, or large pieces. White radish cut into large pieces, to be a little larger than the lamb. Ginger washed and cut into large pieces, green onions cut into segments, cilantro minced.

② mutton fried and then stewed soup method: water pot with water to boil, cut the mutton in the boiling water to cook a little, mutton stereotypes, fish out of the cool water. Clean frying pan clean, hot, add a little cooking oil, down into the ginger, star anise, scallions stir-fried, then hang the water after the mutton poured in the pot together with the stir-fry, stir-fry until you can smell the mutton and onion ginger aroma emerges, along the perimeter of the pot to add a small amount of cool water to boil. Simmer for two minutes to give the soup a rich white color.

Next, add water to soak through the lamb, pour in the chopped white radish pieces, bring to a boil, and then add the right amount of white pepper, salt to taste. When the water boils, use a spoon to skim the surface of the soup. (Foam one-time skimming is not clean, generally need to skim 1 ~ 2 times, so that the stew out of the soup color is more dense white, no impurities), poured into the prepared casserole, covered with a lid, first boil with high heat, halfway with a small fire, and then use high heat at the end of the almost good time. Stewed into the soup bowl, sprinkled with parsley, this time the radish stew lamb soup color white, taste mellow.

Tips Share:

The biggest feature of the lamb stew after frying: the color of the lamb soup is thick white, very attractive. But when the mutton is stir-fried inside the pot, it must also be stir-fried with the aroma of mutton first, and then add water, the portion of water should not be too much, so that in the water boiling, the soup color is thick white, and then add water, so that the mutton soup impeachment color will be thick white.

Summary:

Mutton fried and then stewed soup, the biggest feature is that the soup is thick and white, mellow taste, but also can reduce the fishy taste of the mutton itself, the color of the soup makes people feel very attractive, this color of mutton soup in the sale of a very good.

Stew nourishing type of sheep soup, mutton without frying:

Therapeutic purposes, we often use mutton with some herbs to stew sheep soup, play a role in nourishing, this soup highlights is the medicinal flavor of Chinese herbs to nourish for the purpose of stewing this kind of mutton soup can be used without frying, do not need to pay attention to the thick white broth.

Share a typical nourishing type of sheep soup

Lamb stewed with angelica features: angelica flavor medicinal flavor is prominent, the soup is slightly yellow.

Main ingredient: two pounds of fresh lamb, fat and lean half, fat available sheep rib meat, lean meat can be used sheep leg lean meat. (Fat combined with the taste to eat better) buy medicinal angelica inside the drugstore, the whole angelica a, sliced angelica 5 to 6 pieces can be (sliced or the whole can be used)

Mixed ingredients: salt, white pepper, cooking wine in moderation, a ginger. A casserole dish.

Processing method:

①Cutting: fresh lamb cut into large thin slices. Angelica with warm water first soften, then wash. (If you are using whole angelica, after soaking, use a knife to cut it from the center and wash the sediment in the middle thoroughly) Ginger cut into thin slices.

② mutton with herbs, direct stew processing method: water pot boil water, boil, cut the mutton in the pot to cook stereotypes after fishing, rinse with water. Casserole put on the fire, add the right amount of water, put in the cut ginger and washed angelica. When the water boils, put in the lamb, add salt, white pepper and cooking wine, turn on high heat and then turn on low heat, and when it's almost ready, turn on high heat and boil it again. (After the water boils, use a spoon to skim the floating ring on the surface of the soup in two parts)

Tips Share:

Dongguan stewed lamb soup, highlighting the herbal flavor of the angelica, the soup is not required to be thick and white, but the requirement is that there are no impurities. The color of the sugar is usually the pale yellow color of the angelica after cooking.

Stewing nourishing type of lamb soup, we do not put in seasoning to interfere with the flavor of the herbs put in, such as: chili, spices and so on, only can put ginger on it.

Summary:

The tonic class of sheep soup stew, focusing on the role of medicinal effects, soup color has no special requirements, do not put in the ingredients when the intervention of medicinal seasoning, herbs generally have the role of removing the fishy and stinky lamb, so do not have to worry about stewing out of the lamb has a nasty taste.

Lamb stew, mutton should not be fried, skills summary

Lamb stew mutton should not be fried? This mainly depends on whether the purpose of your stew is to nourish for the purpose, or to soup thick white, mainly for practical purposes. Nourishing type of lamb soup can not be fried lamb, if you want to pursue the soup white to eat for the purpose, lamb to be fried in the pot beforehand.