Personally, I find lamb soup easier to simmer than many other soups. Why? Other soups are more complicated. For example, some soups need to be boiled, fried, and then simmered. And stewing lamb soup completely avoids these steps. Many people think that lamb has a strong flavor, commonly known as "mutton taste". But this "mutton odor" is easy to clean up, do not be so drowned; there is no need to fire. Stewed mutton soup ingredients are relatively simple, with white radish as a side dish, ginger as a seasoning ingredients.

Lamb soup is usually stewed before delicious, so as to get the flavor of mutton. Because of the original flavor of mutton, many people have adopted various methods to deal with the problem of stink, counterproductive. The lamb soup still stinks. So, how to make lamb soup stew?

Prepare a large white radish and a large old ginger daikon radish, the old ginger can well neutralize the mutton flavor. In particular, the amount of old ginger must be more than the usual stew. The radish is mainly served as a side dish, in addition to neutralizing the smell.

When stewing lamb, the lamb must be cooked in cold water, not boiling water.

After the lamb is brought home, it is simply washed a few times to wash off some of the blood that can be easily washed off. Then put the cold water in a pot and heat it with the temperature of the pot. This way, some of the excess blood in the lamb can be cooked out and dissolved in the soup after stewing.

The cold water in the pot with the lamb is good for releasing the smell of the lamb from it as the temperature rises. If the lamb starts to cook, it will harden the outside of the lamb while the inside is still raw, so the flavor of the lamb won't come out.

Many people make a very important mistake when they stew lamb. Usually we are used to cover the lid when we stew soup. But when stewing lamb soup, the lid won't stay on. Let's volatilize the smell of mutton when the soup tumbles, don't let it come out again to be absorbed, so that the stew will have a great smell of mutton.

Do you understand? Personally, I feel that stewed mutton only need to put ginger and large white radish, put mutton in cool water, do not cover the pot when stewing. Stewed lamb soup is fresh and delicious. Let's take a look at the practice of stewed mutton soup.

1. clean mutton, ginger, white radish and coriander.

2. If the mutton is too big, divide it into small pieces. Cut the ginger into large pieces, the white radish into small pieces and the parsley into small pieces.

3. Add cold water to a pot, add the lamb, then add the sliced old ginger to the pot, bring to a boil, simmer for 3 hours, turn off the heat and remove the ginger

4. Add the radishes to the pot and cook. Turn over on low heat and continue to simmer for half an hour. Take out the lamb and slice it thinly and cook it again.5. Add a spoonful of salt, add the parsley and serve.

It used to taste bad when I braised it because I liked to braise it covered. Then I learned from a friend. Stewed lamb soup for many years to now have no flavor. It is very practical. It's best to stew lamb in cold water and then use some of the tips we shared to stew lamb soup very simple and easy. Even a kitchen novice can easily stew lamb soup.