Stewing lamb soup three put three don't put is:

one, three put

1, put lamb in cold water soak

Many people are used to put lamb directly into the pot blanching, and only blanching, then, the mutton The internal blood water can not be completely released, then with such lamb to stew, then the lamb soup will appear a lot of fishy flavor. But put in cold water soaked lamb, stinky flavor will be reduced a lot.

2, put ginger, green onion, cumin

Sheep soup seasoning can not be put in a chaotic manner, only put the three kinds of material is enough, they can play to fishy and stinky to increase the effect of aroma, but their flavor will not suppress the fresh taste of the sheep soup itself, so put the three kinds of material the most appropriate, but cumin is also a spice. is a spice, remember to not put too much, a little bit is good.

3, put salt time

Experienced people know that stewed mutton soup, salt should be the last to put, this is because early put the salt, will make the mutton hard, so the soup is completely boiled and then put the salt is the best.

Two, three do not put

1, blanched lamb not put in cold water to wash

Lamb blanching, there is a lot of foam, will be attached to the top of the lamb, in order to ensure that the soup is clean, to be blanched lamb put in warm water to wash clean, not to put in cold water to wash. Put in cold water to wash, otherwise the lamb will be tight when cold.

2, stewed without anise

Anise is a very common spice, usually stew, many people love to use, but keep in mind that stewed mutton soup, can not put anise, if you put anise, it will suppress the freshness of the mutton, and the soup put anise, the soup will be black, so anise can not be put.

3, do not put wine

Wine is specifically used to deodorize, but stewed lamb soup is not suitable for wine, if you put wine, not only did not play the effect of deodorization, but also bring a bad taste of the soup, resulting in the final stewed out of the mutton sour, so wine do not use.