Methods for making mutton stew soup white and fresh:

1. Before making the soup, you can stir-fry or fry the mutton in a little oil, then heat the water and cook it over high heat for 10 minutes. , then turn to medium-low heat to achieve the effect. Stir-fry first, then boil, and you will have white soup. Same goes for fish soup. The fire boils. It must be on a high fire. If you use a slow fire, the soup will be clear.

2. When making soup, put some white mutton fat and simmer together, and "white and delicious" mutton soup will appear soon.

3. Boil it with sheep's hooves. Many people do not add sheep's trotters when making mutton soup. In fact, sheep's hooves contain a large amount of collagen, which precipitates and seeps into the water after being heated, making the soup thicker. Of course, don't use too much sheep's trotters, otherwise the soup will be too thick. In short, pure meat cannot be used to make soup, there must be bones. It's better to put some haggis and sheep's hooves.

4. Adding crucian carp and boiling it together can enhance the freshness and aroma, remove the fishy smell of mutton, and whiten the soup. Adding sugar cane can also remove the fishy smell and increase the umami flavor of the soup.

5. If time is particularly tight, you can also add milk or milk powder, which also has a unique flavor. Many white soups in restaurants add milk, so you might as well give it a try. However, it is not recommended to adopt this method. After all, if you add these, it will not be a truly delicious mutton soup.

Notes on stewed mutton soup

1. Blanch the mutton in a pot under cold water

Blanching can remove the mutton smell to a certain extent, so before cooking When making soup, blanch the mutton in water. But when blanching, be sure to put it in cold water. If it is put in warm water, it will easily cause the meat on the surface of the mutton to shrink, making it impossible for the blood inside to separate out, causing the mutton to still be very smelly.

2. Soak in cold water

If you want to remove the mutton smell more thoroughly, you can soak the mutton in cold water for 3 hours before blanching. This can remove the blood and grease on the surface of the mutton to a certain extent, reduce the number of blanching times, and make the mutton more tender when cooked. But if you have less time, you can blanch the mutton directly, but the taste may not be as good.

3. Simmer over low heat

If the mutton soup is to be simmered well, the heat is very important. If the heat is not controlled well, the mutton will easily become woody. It is best to bring the soup to a boil over high heat, then reduce to a low heat and simmer, usually for 2 hours. Therefore, you need to add enough water in the early stage of stewing the soup, but do not add more water in the later stage, so as not to cause the mutton to alternate between hot and cold, shrink the meat, and worsen the taste.