How to stew mutton until it is tender and delicious? I’ll teach you the secrets of restaurants that don’t spread to outsiders, so that the food tastes soft and has no odor. Dear good friends, hello everyone, I am chef Jiang Yizhou. Today is the time to share delicious food with you. Are you ready?

The weather is getting colder and colder, and stewing a steaming pot of mutton must be a particularly happy thing. But many of our friends stew the mutton at home, which is too woody, chewy, and not tasty. Today, I will share with you the secret of stewing mutton that is not shared in restaurants. It can make the mutton taste soft and rotten in 30 minutes. There is no smell. Okay, without further ado, let me share these tips with you. Tip 1. Pat the mutton several times with a knife.

First of all, when we stew mutton, the first tip is that the mutton must be beaten a few times with a knife. You must not think that this detail does not matter. Many friends buy mutton and stew it directly in the pot. This is the key to causing the mutton to become stale and tasteless. The correct way is to pat the mutton a few times with a knife until it deforms. In this way, the muscle fibers in the mutton will be broken up, and the taste of the stew will be softer and more delicious. We must all keep this in mind. Tip 2. Don’t blanch mutton for more than two minutes.

The second tip when stewing mutton is to blanch the mutton for no more than two minutes. Because if the mutton continues to be cooked in clear water without oil, the skin of the mutton will shrink, and any seasoning added later will lose its flavor. The correct way is to put the mutton in cold water, skim off the foam for about a minute and a half, and then pour it out immediately. This is the correct process for blanching mutton, and we must all keep this in mind. Tip 3. The refined salt must be added last.

The third tip for stewing mutton is that the salt must be added last. Many friends add salt to season the mutton directly after putting it into the pot. In fact, this approach is wrong. If salt is added directly, the stewed mutton will only have a salty taste on the outside and no salty taste on the inside. The mutton is stewed until it is tender enough, and then simmered slowly with salt. Only then will the saltiness of the refined salt be absorbed into the mutton, making it taste more delicious. We should all keep this detail in mind.

Summary: There are three tips on how to make stewed mutton soft and delicious. The first tip is that the mutton must be lightly patted several times. The second tip is that the blanch time should not be too long. More than two minutes, the third tip is that the refined salt must be added last. As long as you master these three tips, you can ensure that the mutton you stew is more delicious than the one in the restaurant.