How to stew mutton soft and rotten? Teach you the tricks of the restaurant, the taste is soft and rotten, and there is no smell. Dear subject, hello, I am chef Chen Qixi, and I hope you are satisfied with sharing delicious food with you today!

It must be a very happy thing to stew a pot of steaming mutton. However, many of our friends stew mutton at home, which is neither chewy nor tasty. Today, I will share with the hotel the secret of mutton stew, which will make the mutton taste soft and rotten within 30 minutes. Well, without further ado, I will share these tips.

Tips 1, mutton beat a few times with a knife.

First of all, when we are stewing mutton, the first trick 1 is that the mutton must be slapped with a knife several times, and everyone must not think that this detail is irrelevant. The mutton bought by many friends is cut and stewed directly in the pot, which is the key to make the mutton lose its flavor. The correct way is to pat the mutton with a knife a few times after it is cut, so that the muscle fibers in the mutton will be scattered and the stewed taste will be more soft and rotten. We must keep this in mind.

Trick 2. Don't let the mutton drown for more than two minutes.

The second trick when stewing mutton is that the boiling time of mutton should not exceed two minutes. Because if mutton is always cooked in clean water without oil, the skin of mutton will shrink, and no seasoning will be added later. The correct way is to put the mutton into the pot in cold water, skim the foam for about a minute and a half, and then pour it out immediately. This is the correct blanching process for mutton, and we must bear this in mind.

Trick 3, refined salt must be put last.

The third secret of mutton stew is that the refined salt must be put last. Many friends directly add salt to the mutton after cooking. In fact, this practice is wrong. If you add salt directly, the stewed mutton will only have a salty taste outside, but there is no salty taste inside. Only by stewing the mutton soft enough, and then slowly stewing it with salt, will the salty taste of refined salt be absorbed into the mutton and taste better. Let's all remember this detail.

Summary: There are three tips on how to make mutton stew soft and rotten. The first tip 1 is that the mutton must be gently patted. The second tip is that the time for blanching should not exceed two minutes. The third tip is that the refined salt must be put last. As long as you master these three tips, you can ensure that the mutton stewed by everyone is more delicious than that in the restaurant.