It is really difficult for people who don't know the essentials to drink delicious mutton soup. They often make mutton soup, which tastes strong, but they can't drink it. In fact, the method of stewing mutton soup is particular. Never put the seasoning in the wrong place or stew mutton directly. Keep in mind the skill of "putting three things aside", so that the mutton soup will be fragrant and delicious!
So what exactly should we do? Let me tell you something first. What exactly do you mean by "three releases, three no releases"?
3 release
One release means soaking mutton in cold water. This step has been ignored by many people. Many people are used to putting mutton directly into the pot for blanching, but blanching alone can't completely release the blood inside mutton. Then if this mutton is stewed, there will be a lot of fishy smell in the mutton soup. However, soaking mutton in cold water will reduce a lot of fishy smell, and mutton soup is also delicious.
Erfang refers to seasoning with ginger, onion and fennel. Mutton soup should be delicious, and the seasoning should not be misplaced. It is enough to put only these three ingredients, which can remove fishy smell and enhance fragrance, but their taste will not suppress the umami flavor of mutton soup itself, so it is most suitable to put these three ingredients, but fennel is also a spice. Remember to put too much, just a little.
Three releases refers to the time when the salt is put. Some friends don't know how to stew mutton soup, and they habitually put salt at the beginning, fearing that mutton will not taste good if it is put late. In fact, this is all wet. Experienced people know that when stewing mutton soup, salt should be put at the end. This is because putting salt in advance will harden mutton and eat firewood, so it is best to put salt before the soup is completely cooked.
Don't let go
Not letting go means that the cooked mutton is not washed with cold water. When the mutton is blanched, a large amount of floating foam appears and will attach to the mutton. In order to ensure that the soup is clean and delicious, the boiled mutton should be cleaned with warm water, and it must not be washed with cold water, otherwise the mutton will become compact and taste worse when it is cold.
Two don't put it, that is to say, there is no octagonal in the stew. Illicium verum is a very common spice. Many people like to use it when stewing soup, but remember not to put star anise in mutton soup. If you put star anise, it will suppress the flavor of mutton and the soup is not delicious. Moreover, after adding star anise to the soup, the soup will turn black and can't put star anise.
Three don't put refers to not putting cooking wine. Many people have made mistakes in this respect. We all know that cooking wine is specially used to remove fishy smell, but if you put cooking wine, it will not only have no fishy smell removal effect, but also bring bad taste to soup and affect the umami taste of mutton soup, so don't use cooking wine.
In fact, when stewing mutton soup, it is good to do the above points, so as to make mutton soup delicious and mutton soft and tender.