The three seasonings to put in the stewed mutton are: cumin, white kou, ginger.

1, cumin: cumin smells like a lemon fragrance, there is a very good deodorization effect, in the stewed lamb put a little cumin, can increase the flavor of lamb, and cumin will not cover up the original flavor of lamb, it should be noted that, in the release of cumin, it is not possible to put in the choking pot, you can use the seasoning packet to put cumin's Wrap it up and put it in the pot to cook.

2, white ko: white ko has a very strong aromatic flavor, deodorant deodorant effect is very good, in the stewed mutton, put a little white ko, mutton stink will be removed very clean, but also can increase the flavor of mutton, in general, a pound of mutton, put a gram or so of the white ko on the line.

3, ginger: in the stewed lamb is inseparable from the old ginger, ginger is also dry ginger, dry ginger than just listed tender ginger to fishy effect will be good, in the use of time, it is best to cut the ginger into slices after soaking in water for 15 minutes or so then use, so it will be better.

Tips for stewing mutton:

Because it's a stewed mutton, it's important to blanch it to remove the blood stains, in which case the stewed mutton will be clearer. After a minute of blanching you can see that the meat is now very translucent white and very firm. This time the mutton fish up, over a bit of water, it blood stains fully cleaned, mutton blanching after not touching the cold water.

Add carrot and horseshoe juice to these in the mutton, will let cook out of the mutton has a clear and moist back to the sweet taste, in the pot stewed for about an hour and a half on it. In the addition of water to cook when we should pay attention to add enough at once, many people will feel that the water is not necessary to mix enough at once for fear of overflowing, not enough to add in the middle of the line so it is not good, this will affect the flavor of beef.