First: skin.

When we choose mutton, let's look at the skin of mutton first. If there are small red spots on the skin of mutton, it means that this kind of meat is not good, and it is not recommended for everyone to buy it. If the skin you see is neat and there are no red spots on it, this kind can be observed in the next step.

Second: color

The color of fresh mutton is very refreshing and bright red, which looks very shiny; The fat on mutton is white or light yellow. Bad-quality, stale mutton is generally dark red or very dull, which is not normal at first glance. If the mutton you see is white, don't buy this kind. This kind is generally water-injected mutton, which has no nutrition and is still used to deceive consumers.

Third: Touch by hand.

Fresh mutton is very elastic. When you gently press the mutton with your hand, if the mutton can be restored quickly, it is fresh mutton. If the recovery speed is slow or will not be restored, it is stale mutton. Don't buy this kind.

Fourth: smell.

Fresh mutton has a strong fishy smell, which can be smelled at a distance. And that kind of mutton with a weak fishy smell is either stale mutton or mutton with additives to weaken the fishy smell. It is best not to buy this kind of mutton.

Distinguish the quality of frozen mutton

First: color

After thawing, the mutton with better quality is bright in color and looks very shiny. However, after the mutton with poor quality is thawed, the color is dim, the meat and fat have no luster, the cut surface is still a little shiny, and the fat is slightly yellow. After thawing, the deteriorated mutton is completely dull in color, with no luster on it and no luster on the cut surface. The fat is yellow or dark yellow.

Second: feel

After the frozen mutton with better quality is thawed, the surface is dry or a little wet, but it will not stick to hands; After the mutton with poor quality is thawed, the surface is very dry and sticky to the touch, and the cut surface is also wet and sticky.

Third: Broth.

Good quality frozen mutton is cooked in soup, and the cooked broth is clear in color, and the fat floats on the surface, which smells delicious; However, after the soup is cooked with bad or deteriorated frozen mutton, the broth is turbid, with gray-black floating objects on it, and there is little fat floating on the water.

Tips:

When cooking mutton soup, never enlarge the ingredients, that is, star anise. Because aniseed will mask the umami flavor of mutton and make the broth discolored and black.