When stewing mutton soup, in order to avoid fishy smell and keep the meat delicious, its operation skills include mutton pretreatment, material selection, cooking control, seasoning collocation, keeping the soup clear and not adding salt too early.

1, mutton pretreatment

Mutton needs pretreatment before stewing soup. After the mutton is cut into pieces, soak it in cold water for a period of time to remove blood and impurities. In addition, some cooking wine, ginger slices, onion segments and so on. It can be added during blanching to further remove fishy smell.

2. Material selection

Choosing fresh mutton is the key to making a good soup. Fresh mutton is tender and has no peculiar smell.

3. Temperature control

When stewing mutton soup, it is very important to master the heat. At first, the soup should be cooked with high fire, and then simmered with low fire. In this way, the nutrients in mutton can be fully dissolved in the soup, while keeping the meat fresh and tender.

4, seasoning mixing

When you stew mutton soup, you can add some seasoning to increase the taste of the soup. For example, some spices such as ginger, scallion, star anise and cinnamon can be added to refresh and enhance fragrance.

Step 5 keep clear soup

During the stew, keep the soup clear and don't add too much oil. Too much oil will mask the umami flavor of mutton and affect the taste of soup.

6. Don't add salt too early.

Don't add salt too early when stewing meat. Adding salt too early will make mutton firm and affect the taste. Salt should be added to mutton until it is cooked to 70-80% maturity.