1, cold water: it is the most scientific to cook mutton in cold water. With hot water, the protein in the meat will instantly denature and harden, and the mutton will be unpalatable. Mutton is boiled in cold water. Because the ice in the meat will sublimate into steam during cooking, the meat is soft and fragrant. Moreover, the mutton will be cooked on the surface of the pot with boiling water, and the blood inside will be locked. Cooking in cold water can cook the taste inside.

2. Hawthorn: Add some hawthorn to the stewed mutton and cook it together. The mutton will be cooked soon, and the taste of the mutton will not change at all. If there is no hawthorn at home, you can also use tea instead. Both tea and hawthorn have the function of making mutton crisp and fishy.

3. Smash the mutton, put a soft cloth on the chopping board, put the mutton cut into strips on the cloth, beat the mutton carefully with the back of a knife to destroy its fibrous tissue, and then cut it into pieces for stew, which is not only not easy to rot, but also tastes better.

4, mustard, apply a layer of mustard on the surface of mutton, and then put it in the refrigerator to freeze. Wash the mustard off the next day and stew it in the pot. This can not only shorten the stewing time, but also make the mutton more tender and delicious.