Mutton stew is a home-cooked stew with fat mutton as the main ingredient. Mutton stew is mainly a delicacy of the Northwest China region, especially the Shaanxi, Gansu and Ningxia regions, and the most famous of the northern Shaanxi. As we all know, lamb is an excellent nourishing ingredients, has a high nutritional value, so it is very popular. So do you know what materials to put in the stewed mutton is not stinky? Here we take a look at it.

What materials to put lamb stew does not stink

1, lamb stew does not stink practice a

Ingredients: 500 grams of lamb, 1000 grams of radish, 10 grams of peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Production process: wash the radish, peeled and cut into cubes. Mutton washed and cut into strips or blocks. Chenpi washed, ginger washed pat broken, green onion washed and cut into sections. Mutton, Chenpi into the pot with the martial arts fire boil, beat off the foam, switch to a braised fire to cook for half an hour, and then add radish, ginger, green onions, cooking wine, salt, stewed until the radish is cooked through, add monosodium glutamate, bowl that is complete.

Stew lamb with a pinch of tea (wrapped in gauze bags) to cook together, lamb is quickly cooked, and the flavor of lamb does not change at all. If you don't have tea at home, you can use hawthorn instead, tea and hawthorn have the effect of making the lamb crispy and deodorized.

2, stewed mutton does not stink practice two

Ingredients: 3 pounds of lamb brisket, pepper anise, scrape the capsule of the rind, carrots, horseshoes, bamboo cane, etc.

Production: buy back the lamb brisket in hot water, the lamb in the dirty things to cook out, cook to the surface of the water after a layer of bubbles floated after the fish up. Put the drained lamb in a dry pan and roast it until the oil comes out, then pull it out and clean the pan. After the above two steps, the lamb will not smell bad. Add a little lard to the frying pan, and fry garlic, ginger, scrape the rind of the capsule, jujubes, joss sticks, peppercorns and star anise.

Then put the processed lamb into the frying pan burst, burst incense, pour half a bowl (150ml or so) of white wine. After the wine, the lamb will become very fragrant. Pour the seasonings mixed with fermented bean curd, bean curd sauce, black bean sauce, peanut sauce and chicken essence into the pot and simmer! To make the lamb flavorful, add a little bit of rock sugar in addition to the seasonings. In another pot, bamboo cane, radish, horseshoes and jujube cooking soup.

3, stewed lamb is not stinky practice three

A leg of lamb, chopped pieces, it is best to call the meat seller chopped large pieces. Two potatoes, carrots, carrots, carrots, white onions, a cut, a piece of sauce, peppercorns. It's best to have whole white peppercorns with the stew, or you can add pepper after the pot. The leg of lamb over boiling water into the soup pot, add the right amount of water, add peppercorns moderate (afraid to eat peppercorns can be wrapped up in gauze), peppercorns can be very good to remove the fishy flavor of mutton.

What is the nutritional value of stewed mutton

1, mutton is warm, sweet. It belongs to the spleen and kidney. It has the effect of benefiting the qi, warming the middle and warming the lower, tonifying the kidney and yang, and generating muscle. Suitable for stomach cold regurgitation and vomiting, bronchitis cough, body weakness, lack of yang qi, limbs not warm, cold and weak, lumbago impotence, postpartum lack of milk. Contraindicated for influenza, acute enteritis, hypertension. Characteristics of weak people of the tonic good.

2, sheep bone flavor sweet, warm. It has the effect of tonifying the kidneys and strengthening the muscles and bones. It can be used for the treatment of weak labor, waist and knee weakness, contracture of muscles and bones, leucorrhea, gonorrhea, prolonged diarrhea, prolonged dysentery. It can be used in thrombocytopenic purpura, aplastic anemia, pain in muscles and bones, weakness, leucorrhea, gonorrhea, prolonged diarrhea, prolonged dysentery and other diseases.

3, sheep blood flavor salty, sweet, warm. Attributed to the heart, liver meridian. It has the efficacy of activating blood circulation and dispersing blood stasis, relieving pain and connecting bones, tonifying blood, stopping bleeding, eliminating bruises and removing blood stasis. It is mainly used in the dietary treatment of various internal bleeding and traumatic bleeding.

Heat on high heat. Onion cut into pieces, ginger cut into large pieces and crushed, radish potatoes and other peeled and cut into large pieces. Ginger is best to shoot very crushed, so that the ginger juice can boil out, the soup will absorb the ginger juice slightly spicy, both cold and good taste. Add all the ingredients to the soup pot, boil over high heat, remove the foam, turn to medium-low heat and slowly boil, at least 1 hour or more. After the pot, add salt and white pepper as appropriate, but also have parsley.