Tips
1. Use boiled water instead of cold water. Boiling water can quickly solidify the protein on the surface of mutton, prevent amino acids from leaching out of the meat and keep the meat delicious.
2. Don't look at the cooked mutton frequently at the beginning. The cold air on the lid will make the mutton taste and taste worse.
Don't put salt in the mutton stew, and add salt to taste when it's time to cook. You can add a little orange peel, and the stewed mutton won't taste so fishy.
3. It's best to stew it slowly in a casserole. If it's the mutton stewed in a pressure cooker, it doesn't taste so good and it's not tasty enough.
4. The condiments must be added after they are filled out. Putting them all in the pot will make the mutton soup taste bad.
5. It is best to choose hind leg meat or lamb ribs stew soup for mutton stew. If it is braised or braised, choose leg meat.
Home-cooked stewed mutton soup
Ingredients: 500g of mutton, 200g of white radish, 0/5g of cooking wine, 0/5g of ginger, 2g of pepper, 0/5g of salt and 2g of monosodium glutamate.
Practice:
1. Wash the mutton repeatedly, blanch it in boiling water, then wash it, and cut the radish into pieces.
2. Put the mutton into the pot and add water, and bring it to a boil.
3. Then remove the foam, add ginger, cooking wine and pepper, and simmer on low heat until 70% cooked.
4. Take the meat out and cut it into pieces, then put the radish in the pot and stew it until the meat is soft.
5. Add salt and monosodium glutamate to the pot, put it in a bowl and add chili pepper oil and coriander.