Tasty and rotten without stink stew lamb practice:

Main ingredients: lamb 1500 grams.

Accessories: cooking oil, onion, ginger and garlic, 2 star anise, 2 cinnamon, 5 dried chili peppers, a few leaves, 5 tablespoons of cooking wine, 2 tablespoons of soy sauce, a few pieces of rock sugar, a little salt.

Steps:

1, prepare the ingredients. Soak the lamb in advance, change the water 3 times during the period to remove the blood. Cut the lamb into small pieces and set aside.

2, mutton cut small pieces, pot pour cooking oil.

3, pour into the mutton stir fry, brown oil, add onion, ginger, garlic, anise, cinnamon, sesame leaves, dried chili pepper stir fry.

4, pour in cooking wine can go stink, add soy sauce, sugar, stir fry evenly, add salt to taste.

5, pour into the soup pot, add a bowl of water.

6, small fire slowly stew 1 hour can be out of the pot.

The correct way to make home made lamb stew

The home made lamb stew in summer is as follows:

1, lamb chops chopped into small pieces, soak in water a few more times to remove blood.

2, lamb chops cool water in a pot, add two spoons of cooking wine, high heat to boil, and then medium-low heat to cook for 5 minutes.

3, fish out the mutton, the surface of the blood foam with mutton soup wash clean, drain the water.

4, pour a little vegetable oil in the pot, add pepper grains, star anise, cinnamon, dry red chili pepper segments stir-fried, then add garlic and ginger slices stir-fried.

5, pour into the lamb block stir-fry, stir-fry to remove the moisture on the surface of the lamb, add a spoonful of dark soy sauce, a spoonful of salt and two spoons of soy sauce, stir-fry evenly.

6, the side of the pot drizzle a soup bowl of water, high heat to boil, and then transferred together into a small casserole dish to simmer.

7, small fire stew two hours, lamb soft and dry incense, plus some parsley, you can directly on the table to eat.

Stewed lamb soup three put three not put

Stewed lamb soup three put:

1, put cold water

Cold water soak this step is a lot of people will be ignored, put the mutton inside the cold water soak, the purpose is to let the stink is reduced, and then go to the blanching, so that the mutton soup is more fresh and beautiful.

2, put ginger

Ginger, garlic and cumin, want to make the flavor of the lamb soup better, seasoning can not just put, just only need ginger onion and cumin can be, they go to the stench and increase the role of incense is very good.

3, salt

Salt time should be grasped. Do not put salt at the beginning, but should be at the end of the pot when put, otherwise it will make the lamb hard.

Stewed lamb soup three do not put:

1, do not put cold water to wash

Blanching many people will put cold water and blanching this two steps to get the opposite, in fact, should be the first cold water and then tide, if it becomes the opposite then it will make the taste worse.

2, do not put anise

Anise is very common, fragrant spices, many people in the stewed mutton soup will put anise inside, in fact, it is not necessary, if you put in the fresh flavor of the mutton will be pressed, but out of the fresh flavor.

3, do not put wine

Want to go to the mountain and fishy flavor, and not be able to put wine, wine is to go to the fishy, and our mutton soup will not have a fishy flavor, so put the wine instead of affecting the final flavor.

Stewed lamb only put three seasonings

Every autumn and winter season, the weather is cold, people will find ways to eat some can warm body, warm stomach food. And sheep soup is a very good choice, so in winter, people very much like to do some lamb stew. But stewed lamb is mainly eaten in the light flavor, put the ingredients, do not put too complex, only need to put onion, ginger, dahurica can be.

A, stewed mutton do not mess with the material, only put which three can be?

In fact, when stewing mutton, if you grasp the key to put the material, even if it is a novice white, can make a very delicious mutton soup. But some people, may be on the stewed mutton, have the wrong perception. Think that the more material put, the more delicious the lamb made. In fact, it is incorrect, in the process of stewing lamb, never be able to put star anise, sesame leaves and these spices, otherwise it will lead to a strange taste of mutton, and not be able to reflect the freshness of the lamb, to put onions, ginger, dahurica, you can make a thick flavorful mutton soup. And in the choice of green onions, can not use scallions, must use large onions.

Two, conclusion.

And Angelica dahurica, can not put too much, only need to put 1~2 pieces can be. Otherwise, it will lead to the stewed mutton, and not delicious. Start a pot of boiling water, and then put the chopped mutton, put it into the pot to blanch. After boiling, float off the foam, and then fish out the mutton, cool water to control the cool standby. And over the cool water, when rushing, be sure to wash the impurities on the surface of the lamb, clean. So that in the process of stewing, there will not be any odor. Then put the lamb into the pressure cooker, add the right amount of cold water, and then put onions, ginger, dahurica, you can make a very delicious lamb soup. When stewing mutton soup, if you want to make the soup, very rich, then you have to use medium-high heat to stew. If you want to drink clear soup, then you can turn to small fire stew, and can also put some radish in moderation. And in the pot, according to their own preferences, the amount of some parsley, scallions do garnish, if you like to eat spicy, you can also drop some chili oil.

The two most avoided condiments in lamb stew

The two most avoided condiments in lamb stew are aniseed and cooking wine. The anise itself has a strong flavor, there is a sweet taste, if you add anise in the stewed mutton, will make the stewed soup black, mutton taste will become particularly firewood. And stewed mutton with wine not only can not remove the fishy flavor of mutton, but also and mutton chemical reaction, resulting in stewed mutton sour. Therefore, it is best not to put the two seasonings of fennel and cooking wine.

Stewed mutton most taboo two spices

Mutton, anciently known as mutton for _ meat, billy goat meat, capricorn meat, not only to protect the wind and cold, but also to supplement the body, the general wind-cold cough, chronic bronchitis, cold asthma, impotence, kidney deficiency, abdominal cold pain, weakness and fear of cold, weak knees and waist, yellow muscle thinness, gas and blood deficiencies, after the disease or post-partum body deficiencies and other deficiency of all the virtual symptoms are treatment and supplementation, the most suitable for the winter consumption. It is most suitable for winter consumption. Therefore, it is known as winter tonic, popular among people.

Mutton stew is a home-cooked stew with fat mutton as the main ingredient, mainly in the northwest region of the cuisine, especially in the Shaanxi, Gansu and Ningxia regions, the most famous in northern Shaanxi. The raw materials needed are mainly fat mutton, soy sauce, salt, peppercorns, scallions, ginger and fennel, which can lower sugar and fat, beauty and enhance resistance, with a variety of practices and rich nutritional value.

There are three seasonings needed for lamb stew, namely green onions, ginger and peppercorns. The main purpose of adding green onions is to add freshness and flavor to the mutton and make the soup taste more delicious. Add ginger can give lamb fishy, put some ginger can also go to drive cold, but also make the lamb eat more tender. Add the right amount of pepper can also give the lamb deodorization, but also has the role of digestion, increase appetite.