Beef is a kind of meat we all like to eat, because the fat content is relatively small, rich in many proteins, so it is respected by everyone, sometimes eat beef, there will be some stink, commonly known as "grassy flavor", then how can we eliminate the stink?

Lamb is our Xinjiang minority very favorite meat. But for the mainland people are rarely eaten, because most people can not accept the stink of mutton. How to make lamb delicious and no stink. For us Xinjiang people is a piece of cake.

The first step: choose a good bone-in mutton, put the mutton into the refrigerator in the fresh layer, rest 24 hours, (can make the mutton very good discharge of acid.) The next day take out can be used, prepare ginger, Chenpi, anise, pepper, pepper, coriander, goji berries, carrots.

Step 2: Chop the lamb with bones into pieces, soak in water with cooking wine, soak for 10 minutes, fish out and wash. Carrots cut into pieces, parsley washed and cut into foam standby.

The third step: put the soaked mutton into the pot, pour the mountain spring water, start heating, and so on the big fire boil after skimming the water froth, remember to be sure to skim all the froth, at this time to see the broth is bright. Then add ginger, Chenpi. Anise, moderate pepper and salt

Step 4: After the water boils for 20 minutes, turn the fire to simmer for one and a half hours. In this stewing process to keep adding water, keep the end of the water over the lamb. Then add carrots and wolfberries and simmer for another 30 minutes or so until the lamb is crispy.

To remove the fishy smell of mutton, it is necessary to remove the blood within the mutton, and to remove the blood within the mutton, it is necessary to put the mutton in cold water and let it stand, and change the water every once in a while, so that the blood in the mutton will dissolve in the water, and then remove the blood. So, let's take a look at the specific practice below!

Materials: lamb, cumin, green onions, green pepper, ginger, dry red pepper, pepper, salt, cooking wine

Practice:

1, put the lamb in the water for soaking, change the water every half an hour, until the water in the basin does not have too much blood.

2, drain the lamb, cut into thin slices and marinate with shredded ginger and cooking wine for 15 minutes.

3, the green onion cut into segments spare, green pepper cut into pieces spare.

4, the pot into the amount of cooking oil, oil heat into the ginger, pepper, dry red pepper to burst incense, burst incense into the mutton slices to stir fry.

5, large fire quickly stir fry, stir fry until the mutton slices shriveled when, and then into the green pepper, green onions mixed together stir fry.

6, stir-fry a few rounds, and then add cumin, salt, stir-fry, mix well, you can get out of the pot.