Mention of mutton soup, many people feel that this is probably the fall and winter soup, summer so hot drink mutton soup is not on fire? Of course not, as the saying goes, "Drinking lamb soup, no need to prescribe", that is to say, in the first ambient time must drink some lamb soup, so as to better nourish the human body.

Because after the summer, it is necessary to enter the three days, the weather is getting hot, the human body will be more abundant, this moment to drink a bowl of mutton soup, can be very good with the body to form a "inside and outside the attack", to remove the body outside of the wet cold, clean and replenish the human body.

But, because of the pork stink is very big, many people in the stewed lamb soup will not be able to remove the lamb stink, stewed lamb soup meat is not fragrant soup is not fresh, there is only a smell of lamb. Mainly because, these people in the stew, in order to be able to better remove the stinky flavor, will add a lot of fishy seasonings, this behavior is very undesirable. Stew goat soup, seasoning is the simpler the better, seasoning with more will be more than worth it. Now we will share with you how to stew out of the soup small fresh meat aroma no sheep stink mutton soup, only these 3 steps:

Buy back beef first cleaned off the surface layer of blood, then put into a cold water basin, add a spoonful of salt, mix well and then soak for an hour, soak out the blood underneath. Vertical change the water once, plus once edible salt, that soak very clean, and do not nickel water to fresh blood.

Many people will use the method of water to remove the blood, but after blanching the lamb, the meat will become hard and firewood, no meat aroma. The method of soaking in salt water not only removes the blood and residue from the beef, but also preserves the tenderness of the beef.

pot put enough cold water, must be filled, stew sheep soup halfway is not renewed water, that will jeopardize the temperature of the water, resulting in beef meat texture shrinkage, taste hard. When adding water, go red to bring the water to a boil, followed by pouring in the beef. Beef does not have to be cooled into the pot, which will affect the taste of the beef.

Because the beef is not nickeled, so the water will appear white foam floating up after boiling, this time also remember to take a spoon to skim off the white foam on the top, so that stewed sheep soup will be more delicious.

This is also a very important step, in the stewed lamb chops, only need to add white peony and fennel two kinds of seasonings. White peony and fennel can not only remove the fishy flavor and improve the taste of the sauce, but also make the beef more flavorful and tender.

In addition to these seasonings, there is no need to add any other seasonings when cooking. There is a saying, "pigs do not pepper, sheep do not material", that is, do not add pepper when stewed pork, stewed lamb chops do not add too much seasoning.

Put the white peony and fennel wrapped in gauze, and beef together in the pot, go red boil open with a small fire, gradually boil an hour or so. Beef flavor will gradually come out, at this moment uncovered the pot, get some white pepper and salt, mix well to start the pot, and finally sprinkled with green onion segments or coriander leaves can be open to eat finished.

The key: only four seasonings need to be put in sheep soup, white peony and fennel is the beginning of the boil and beef together into the pot, while salt and white pepper is the final pot when put in. As the lamb soup easy to fire, the final out of the pot to get some white pepper is not fire.