What kind of meat do southerners like to eat in winter? Fish, beef, or mutton, if you rank the three, it will be the meat they choose to eat. Mutton must be ranked first in the north, but why is it not particularly popular in the south and has become a dispensable meat? There are only two reasons. First, the mutton smell is too strong, and many people cannot accept it; second, the climate itself is relatively dry, and it is easy to get angry if you eat too much.

Most people who don’t like to eat mutton do so because of its strong smell. In fact, when stewing mutton, as long as you master the correct method, the smell can be reduced to the greatest extent. When stewing mutton in winter, remember the correct method of "put 3 and 2 don't". The soup will be fresh and the meat will be rotten, without the smell of mutton or firewood. Let’s first talk about which two kinds of seasonings cannot be added.

The first one is cooking wine. Cooking wine is very good at removing fishy smell, but if you use cooking wine for cooking mutton, it will cause the mutton to become sour and unpalatable. The second one is star anise, which some people also call aniseed. Add it to The star anise soup will turn dark and the deliciousness of the mutton will be obscured.

When stewing mutton, I only add "3 things". The meat is soft and rotten, the soup is thick and the meat is fresh, and it tastes good without being smelly or sticky. Mutton has a strong smell, and many people mix up the seasonings. In fact, you only need to add 3 things: 1. Ginger slices, which have a remarkable effect in removing fishy smell and are also common spices; 2. Grass fruits, which have strong freshness in themselves. Fragrance, in the southwest, people like to add grass fruits to chicken stew and beef stew; 3. Hawthorn, many people don’t expect that the purpose of adding hawthorn is to make the mutton softer when stewed.

In addition, in addition to these three ingredients, we can also add some auxiliary ingredients when stewing, such as adding radish or mung beans, which can make the flavor pure and the longer it stews. The fragrance will be stronger. If you don’t know how to stew mutton, you can try this method and add these 3 things. The meat will be soft and rotten, the soup will be thick and the meat will be fresh, and the mutton will taste good without being smelly or sticky.

Ingredients preparation: 600 grams of mutton, 1 white radish, 1 grass fruit, 4 hawthorn slices

Accessories: salt, shredded ginger

Production process:

1. After buying the mutton, soak it in cold water for about 1 hour. Change the water several times in the middle to clean it completely.

2. Put an appropriate amount of water into the pot, then put the washed mutton in and start blanching it. Add an appropriate amount of ginger slices. After blanching, wash it and take it out.

3. In a dry pot, directly put the blanched and rinsed mutton into it and fry it. This step is mainly to fry out some of its oil, and add shredded ginger while frying.

4. Then add 1 strawberry, and then add 4 pieces of hawthorn. After adding the hawthorn, the mutton will be softer when stewing, and the taste will not be too bad.

5. Put the fried mutton into the pressure cooker, add an appropriate amount of water, and cook on high heat for about 18 minutes. When putting it into the pressure cooker, remember to add 1 tablespoon of salt.

6. Then turn off the heat and take out the pot, put it into a bowl and eat directly. If you feel it is lighter, you can make a bowl of dipping water yourself, so that it is easier to drink soup and eat meat. Enjoyed it.

Food carving tips:

1. Choose this kind of round radish for radish. The long radish on the market is prone to bitter taste and has a hard texture, which means it has relatively high water content. less.

2. For light mutton, after blanching, it is recommended to put it in a pot and fry it for a while to dry out the fat on the surface, which can also remove the mutton smell.