The second is the blanching method, the lamb into the pot with cold water, add wine, pepper and ginger, water boiling skimming foam. Cold water in the pot blanching, can remove most of the blood in the mutton, and heating time is relatively long, can effectively remove the stink and fishy flavor in the mutton. You can't use hot water directly, if you blanch with hot water, the meat on the outside of the lamb will shrink quickly, and the blood and fishy flavor inside will be difficult to remove.
The third cumin in addition to the fishy method, lamb and cumin, can be said to be a match made in heaven, especially in the roast lamb, plus cumin seasoning, lamb rack on the stove, slightly discolored when sprinkled with cumin, as the temperature becomes higher, oozing grease detonated cumin flavor, double fresh aroma together with the floater, who's appetite can not be hooked up?
The fourth kind of white radish, white radish and lamb is a pair of best companion. The carrot is cold in nature and has the effect of moisturizing and clearing the fire. Mutton is easy to fire, the two match. Both can reduce the spicy flavor of white radish, but also able to reduce the stink of lamb. At the same time, this combination is not only complementary nutrition, but also able to reduce the greasiness of lamb, so that the meat is more delicious.
The fifth carrot to the stink method, if the stewed lamb put some carrots, and then add some onions, ginger, cooking wine and other ingredients together, this is a very good way to remove the stink of lamb and carrots with burning, not only can remove the stink, but also make up for the lack of lamb carotene and vitamins, so that burned out of the lamb, eat not only do not feel greasy, but also increase the nutritional value.
The sixth kind of orange peel to the stink method, stewed lamb, put a few pieces of sun-dried orange peel inside the pot, after boiling the orange peel will be fished up and thrown away, and then put a few orange peel continue to cook, repeat a few times can be, after boiling fish out, you can remove the smell of mutton.
Seventh mung beans to stink method, in the concoction of mutton, whether it is cooking mutton soup, or stewed mutton, or eat hot pot, you can put a small handful of mung beans to the soup inside, and mutton cooked together, do not need to use the leaky spoon in addition to fishing out the mutton, so that the way to go to the stink of the method is more convenient and fast.
The eighth is the onion stink method, both onion or onion, is a good partner of mutton, both together, is the famous "onion explosion mutton". Onion on the mutton has a "one thing to one thing" effect, the fire a stir-fry, the onion full of fried soft, leaving only a plate of fresh incense.
The ninth is the walnut to the fishy method, in the stew before the sheep soup, prepare a few walnuts, walnuts broken, shells can not be taken out, wrapped in gauze bags to avoid leakage of walnut shells crumbs, and then and lamb into the pot to cook, and has been cooking to the sheep soup is good until the last time to eat the walnut gauze bag out can be.
The tenth is a large piece of mutton deodorization method, mutton it, fishy taste in the outer skin parts of the more intense, and this way to shabu shabu deodorization, practice is to take a pot, with a high fire will be hot 1 to 2 minutes, will be put into the whole block of mutton, mutton skin down, with a spatula hard to press the mutton to the skin of the mutton to the skin of the mutton golden brown black removed, and then soak the mutton in cold water for about 10 minutes, remove the draining, scraping off the blackened part of the mutton can be. The charred black part of the lamb can be.