Carrot deodorization method

Stewed goat meat put some carrots, and then add some onions, ginger, cooking wine and other ingredients together with the firing, is a very good method of removing the stink and deodorization, because the goat meat and carrots with the burning, can not only get rid of the stink, but also make up for the lack of goat meat and vitamins of the carotene, so that burned out of the goat meat, eating not only not feel greasy, and can increase the nutritional value.

Pepper to fishy flavor taste method

In the stew or fried lamb, put the right amount of pepper, can remove the fishy smell of lamb. It is best to throw away the peppercorns immediately after sautéing them in oil, otherwise the peppercorns will make your mouth numb when you eat them.

The tea in a gauze bag and mutton with cooking, can remove the fishy flavor; fried mutton, mutton in the water fried dry, sprinkled into the strong tea, several times in a row, mutton stink can be removed, and crispy delicious.

Cumin is one of the best in removing the fishy flavor of mutton! Lamb and cumin, can be said to be a match made in heaven, especially in the roast lamb, plus cumin seasoning - the lamb rack on the stove, slightly browned when the cumin can be sprinkled.

When roasting lamb, adding a bit of white wine eliminates the fishy taste and also makes it flavorful and easy to rot.

Cut the mutton into cubes and then put it into the pot, add the right amount of water, then pour a little rice vinegar, cook and roll over high heat, then you can fish out the mutton, and then replace the pot of water, and then continue to cook the mutton, add other seasonings, you can remove the fishy flavor of mutton completely.

Spice deodorization method

Burning mutton, with gauze wrapped crushed cloves, sand nuts, cardamom, perilla and other co-cooking, not only can go to the fishy, but also make the mutton has a unique flavor.