Tip 2: cooking sheep dishes, put a few pieces of hawthorn, hawthorn is a kind of obvious spice ingredients, with the meat in addition to promote the appetizing effect, smell special, contains the sour taste can also make the meat easier to stew cooked rotten, cooking dishes, add a few slices of hawthorn stew, not only can make the mutton flavor is more fragrant, smothered in crispy time can also be greatly shortened.
Tip 3: cooking sheep dishes, don't directly put spices and spices
, this will be the lamb fresh incense directly over the robbing flavor, first add onions and ginger, peppercorns stew for a period of time, so that lamb fresh out of the under spices for the last stew, remember not to put star anise, or ruined a pot of lamb.
Tip 4: stewed sheep soup water once added enough, stewing process is the most taboo is to add water, will destroy the nutrient structure has been formed, affecting the soup flavor delicious, so before stewing to add sufficient water.
Tip 5: the beginning of stewed mutton water must be hot water, blanching cold water in the pot, stewing add hot water, is the operation of stewed meat practice, such as cold water will make the meat tighten and lead to difficult to stew rotten, meat hard easy to plug teeth.
The practice of stewed lamb soup:
1, lamb shank meat cut into small pieces, immersed in water for 30 to 60 minutes, washed and cold water in the pot, blanching deodorant treatment.
2, put the mutton into the cooking pot, add ginger and scallion, hawthorn, pepper grains, add enough boiling water, large fire boil and then turn to medium-low fire stewing 1 ~ 1.5 hours.
3, open the pot to add white radish stew until soft, add salt to adjust the salt, white pepper to mention the fresh aroma.
4, close to the pot, sprinkle with chopped parsley and mix well, you can start the pot.