When stewing mutton soup, you need to blanch it first. The purpose of one is to remove the blood, so that the color of the soup cooked out better, more simple and bright, the taste is also more delicious, will not feel mixed. Another purpose is to remove some of the lamb's unique lamb stink, in the blanching process can add ginger, cooking wine, the effect of the stink is better. The same is also to get a better fresh flavor of mutton.

There is also a practice can be effective to go to the sheep stink, is the first frying pan frying, frying to the color and then along the edge of the pot into the water, after boiling lamb fishing, and then rinse, this can be effective to remove the sheep stink.

There is also a practice that can effectively remove the blood and goat stink, is directly with tap water to soak lamb, you can add some peppercorns. Soak for an hour or two, in the middle of the need to change the water a few times, this practice takes some time, but for some of the sheep parts that are not very suitable for blanching is a good way to deal with.

The following share the home practice of mutton soup

Ingredients

Bone-in mutton (preferably ribs plus large beam bone) 2-3 pounds

Ginger a head of Angelica dahurica (very important) 1-2 tablets

Sheep soup practice

1. Bone-in mutton in advance of one night to soak, soak the blood and rinse, put into a casserole dish, add a sufficient amount of cold water, big fire boiling, skimming out the dirty blood foam (casserole boiling is very easy to pounce pot, be careful, in the absence of a complete boil when the fire should be twisted small, blood foam may not be a skimming clean, you need to repeat this step 2-3 times)

2. blood foam removed clean, a head of ginger pat loose and cut into pieces, put into the pot, add two slices of Angelica dahurica, the fire rolled to the fire will be turned into a medium-small fire, and simmered for 1 ? -2 hours! Until the meat is soft and rotten. (Angelica dahurica in the drugstore are sold, generally 2-3 pounds of lamb with bone put two slices of Angelica dahurica is enough, meat can be more than put a piece of, Angelica dahurica is simmering lamb soup is very important a flavor of spices, it is not only very effective in removing the stink of mutton, but also with mutton with the warmth of the role of dispersal of the cold is to simmer the indispensable materials for mutton soup)

3. not extinguish the fire, the lamb bone out, pick off the sheep bone with the meat, will be Meat torn into small pieces, meat picking after the sheep bone into the casserole again, the meat will not have to put in, open the fire rolled for a minute or two and then adjusted to a small fire and then simmered for 1-2 hours, the soup pot since the beginning of no need to put salt.

4. To the mutton soup flavor completely emanate, the soup presents a natural white, mutton soup is basically good, began to configure the mutton soup. Wash and chop cilantro, green onion shredded, take a clean soup bowl, put on the bottom of the bowl before the torn mutton, how much arbitrary, into the salt, cumin powder, white pepper, chicken (do not like can not be put), sprinkle some cilantro, green onion shredded (do not like can not be put), poured two or three tablespoons of boiling hot mutton broth, a bowl of hot and fragrant mutton broth on the ready. Seasoning can be added to their own preferences, at first do not have to add too much, so as not to soup salty, taste salty and then adjusted according to their own tastes

Sheep soup is the standard match is the baklava, crispy baklava, hanging furnace baklava, hemp juice baklava and so on all, on the sheep soup to drink is very fragrant, you can also be torn into small pieces of soaked into the sheep soup to eat, of course, you if you want to have to eat with steamed buns or rice is not not impossible Oh ^_^

5. Generally speaking, soup and mutton is not eaten at once, the rest of the soup do not have to be sheng out, eat and then add the right amount of boiling water boiled over high heat to simmer for about half an hour, you can eat a meal, generally this amount to do on the 3rd is not a problem, be sure to simmer through the lamb bone is not a waste. If the sheep soup drink still left a lot of mutton, you can add onions, garlic, cooking wine, salt, and leftover rice with fried to eat, like mutton scratch rice, very fragrant