Blanching lamb stew is to remove blood foam and other impurities in the lamb, reduce the fishy flavor of the lamb, and make the lamb taste better. Direct stewing can maximize the retention of the flavor of mutton. The stinky flavor of lamb is actually caused by the special digestive system of sheep. Sheep are ruminants, and their stomachs contain a large number of microorganisms that, in the process of digesting lipids, produce some volatile fatty acids that are incorporated into the sheep's fat, creating the sheep's stinky flavor.

Stewed mutton practice:

Step 1: Prepare some mutton, put the mutton into the water to soak, about two hours or so to change the water, change the water three times is almost. Then put the lamb directly into the pot, add water to the pot, add to the water, ginger, green onions, cooking wine and other ingredients to blanch lamb, and so the water boiled for two minutes after the lamb can be fished out, this time the surface of the lamb has changed color, it will be fished out and put to the side to cool.

Step 2: start a pot of boiling water, in the pot re-added ginger, scallions and other ingredients, and then put the lamb directly into the pot with a high fire stew, with a high fire will boil the water, then turn into a small fire slowly cook. Mutton stewing time may be a little long, at least two hours. Two hours later, open the lid of the pot can smell a stink of mutton, this time in the pot into the salt, monosodium glutamate, black pepper and other seasonings to cook for about 20 minutes, so that the mutton soup and mutton fully flavored. Finally sprinkle some parsley can be out of the pot.

Stewed Mutton