Mutton is different from other livestock meat, because it has a strong smell, so there are many stresses when cooking. The most common and popular way of mutton in winter is to stew mutton and boil mutton soup. The stewed meat and mutton soup made by many friends are either strange or spicy, and they can't eat the delicious flavor of mutton itself. Therefore, in the process of stew mutton and boil mutton soup, we must learn to do "subtraction" with seasonings, especially remember "3 put and 2 put". Let's share with you the specific steps of making mutton.
Meat and soup are fresh, mainly depending on the ingredients. At this time, you can buy some mutton with high freshness and good quality. High-quality mutton has three characteristics: first, the meat is fat and thin and shiny; second, it can smell the strong smell of mutton; third, it can rebound quickly after being pressed by hand, which is a good quality mutton. Of course, some kinds of mutton have a small smell, such as Yanchitan mutton in Ningxia and lamb meat in Inner Mongolia. You should learn to distinguish the advantages and disadvantages of mutton when selecting.
There are two steps to remove fishy smell. One is to soak the bones and meat in clear water 1 hour in advance to remove part of the blood. The other is to blanch the bones and meat in cold water. A little white wine can be used to suppress the fishy smell in the middle. After the water is boiled, it will be boiled for three to five minutes. After the blood foam and impurities in the ingredients are forced out, it will be cleaned in hot water for later use.
Boil a pot of clear water, after the water boils, put the bones and spices in the bag and cook for 1 hour, and cook it into the soup with the fragrance of bones and spices, so that the stewed soup is not only delicious, but also looks fat and white. After the time is up, add the mutton, and continue to cook for 40 minutes on medium and small fire. Slowly stew the mutton. After the mutton is cooked, you can add some white radish in moderation, and finally add salt to increase the bottom taste.
3 put-pepper, white pepper, angelica dahurica
When stewing mutton and boiling mutton soup, three spices are enough. Adding Zanthoxylum bungeanum can remove the fishy smell and sterilize, and at the same time, it can reduce the greasy feeling of mutton; White pepper itself has the effect of dispelling cold and warming stomach, and it can double the effect with mutton and improve the nourishing effect of mutton; Angelica dahurica can make mutton smell longer and keep its mouth and teeth fragrant.
2 Do not let go-cooking wine (yellow rice wine), aniseed
When scalding and stewing mutton, never use cooking wine, because cooking wine or rice wine is made of various spices, and the taste is too miscellaneous, so it can be directly replaced by pure grain high-alcohol liquor; When stewing meat, people are used to adding some aniseed to enhance the flavor, but mutton is not suitable, because the flavor of aniseed is too strong, which will cover up the umami flavor of mutton itself. It is really "useless" to use it to make mutton.
1, choose high-quality ingredients in the production. Choosing mutton can be judged by "seeing, smelling and touching". At the same time, adding beef bones and chicken racks for stewing will make the soup more delicious.
2. Go to the cockroach before stewing. Through the two steps of soaking in clear water for a long time and blanching in cold water, most of the fishy smell of mutton can be effectively removed.
3. stew the bones before the meat. Stew the bones to make a delicious soup before stewing the meat.
4, spices do "subtraction". Don't put cooking wine and aniseed in mutton stew and mutton soup, but you must add white pepper, pepper and angelica dahurica.