There are two "avoid" seasonings for stewed mutton. Adding them will ruin the mutton, and that is star anise and vinegar.

In daily life, stewing meat is a common cooking method, because no matter what kind of meat, stewing this method can best maintain the original flavor of the meat. Not only does it not destroy the nutrients, it also tastes quite good. For example, the most common things we eat on weekdays are stewed pork, stewed chicken, and stewed beef. In the north, stewed mutton is more common.

Northerners are good at stewing mutton, and they won’t say that the smell of stewed mutton is too strong. This is something that southerners should learn from. I believe that many southerners like to add various seasonings to mutton stew, mainly to cover up the mutton smell. But in fact, this is a big mistake, especially the two ingredients of star anise and vinegar. Adding these two ingredients when stewing mutton is tantamount to ruining the mutton. It will only superfluous, causing the mutton smell to become stronger and stronger. .

Notes

Mutton stew is one of the traditional Chinese delicacies, famous for its tenderness, juiciness, and nourishing health. In the process of cooking mutton, seasonings play a vital role in enhancing the taste and flavor of the mutton. Vinegar, as a sour condiment, is often used to freshen or adjust the taste of food.

However, using vinegar in lamb stew will destroy the tenderness of the meat. Mutton itself has a certain smell, and the acidity of vinegar can easily make the mutton harder and affect the taste. Therefore, most people do not recommend adding vinegar when stewing mutton, so as not to destroy the original deliciousness of the mutton.