The practice of mutton soup:
Raw materials and seasonings: mutton brisket, aniseed, fennel, pepper, cumin, white pepper, thirteen spices, curry powder, onion, ginger, garlic, coriander, pepper, salt and soup.
The practice of mutton soup:
1, cut the mutton into small pieces and blanch it to remove blood foam.
2. Take a pot to boil the water at the bottom of the soup and adjust the water quantity yourself. In order to simmer mutton quickly, it is recommended to use a pressure cooker. After the water boils, add the mutton that has just been blanched. Here we should pay attention to two points: the first one is to cook mutton in cold water; When cooking mutton soup, you should cook the mutton well.
3. Add ginger slices, pepper, aniseed and a little fennel into the cooked mutton soup. In this program, we should pay attention to less amplification components. Generally speaking, it is enough to put one aniseed in a catty of mutton. Too much aniseed will affect the umami flavor of mutton soup.
4. Add a small amount of white pepper to increase the umami flavor.
5, add cumin, cumin and mutton are absolutely perfect, and the mutton soup with cumin is extremely delicious.
6. Add thirteen spices to increase the taste of mutton soup. If there is no thirteen incense at home, you can keep it.
7. Add a small amount of sugar, the soup can play a refreshing role, but don't put too much, so the soup will become stale.
8. Add a little curry powder.
9. Cover the high-pressure pot cover, put on the pressure valve, continue to simmer for a while after charging, and then turn off the fire.
10, open the lid, add the chopped garlic cloves, cover the lid and stew for five minutes.
1 1. Finally, add salt, chopped green onion and coriander, so that the mutton soup is ready.