Prepare mutton and soak the mutton slices in water for an hour or two. Take mutton and put it in a cold water pot 15 to 20min. Take out the mutton pieces, clean the fish tank and change the water before cooking. Add rice wine, star anise (it is not recommended to put star anise in mutton soup, but it is necessary to add star anise if it smells fragrant here), onion, ginger, garlic, pure grain wine, poria cocos and dried hawthorn, add salt and stew for 40 to 50 minutes. Friends who love radishes can add radishes to the pot to make the taste stronger! When the mutton stew is perfect in July and August, pour in sliced radish. After the mutton is cooked, the smell of mutton will be much less.

Sheep are different, and the smell of mutton is light and heavy. The mutton in Inner Mongolia and other places is very light and can be blanched immediately. But domestic sheep will have a strong smell and need some spices to give off the smell. Specific practice: Slice the mutton, put it in the pot with cold water, and skim off the foam when the water boils. Add seasoning. Seasoning need not be too complicated, star anise, coriander, pepper and onion. According to the size of the meat, add salt after cooking for 15-20 minutes, and then cook for 5- 10 minutes. Mutton is tonic, and it is very comfortable to stew in winter in the north. In addition, put some tofu in the mutton soup, which will be very tender.

Mutton is a superior meat food, which has the functions of nourishing, preserving health, strengthening stomach, promoting digestion and strengthening body. In fact, it is also the eternal swan song of a hundred flowers! But as far as cooking soup is concerned, there are still some inspirations for your reference! First, it is best to choose local goats or Mongolian mutton as fresh ingredients. 2. Mutton stew means eating soup and meat. Remember, when you are in cook the meat, you must add sheep bones instead of bone soup. It tastes bad and sour, but it is because meat is acidic fruit and bone soup is mellow. Soup is very fresh, because bones are alkaline food!

Chopping mutton, putting it in a glass container, adding enough cold water and soaking it in appropriate pepper for two hours can effectively remove blood and reduce odor. Add water to the pot, add cold water, add appropriate amount of rice wine, pepper, ginger and garlic, braise in soy sauce, and then remove the floating powder on the surface. This process lasts for 2 minutes, allowing the mutton to soak deeper. You can also fish out the blanched mutton for later use. I usually choose to fish it out. If you choose to take it out, you need to add water again. After the mutton (remember the mutton under boiling water) is boiled, it can only reduce the fishy smell of the sheep and make the bone soup more tender and delicious.