Stewed mutton soup first pot is blanching, but we need to do one more step before the pot blanching, this step is to cut the mutton into the water to soak for 15 minutes. Because this can soak out the blood and dirt inside the mutton, the mutton becomes very clean, and can also remove most of the mutton and fishy flavor. So when you are stewing mutton, don't blanch directly in the pot, do one more step, the mutton soup will be fresh and flavorful, not stinky and not fishy.

Stewed mutton soup

Required ingredients: mutton, green onions, ginger, dried chili peppers, peppercorns, hawthorn slices, water, hot water, cooking wine, salt

Step 1: cut the mutton into cubes, put into the water to soak for 15 minutes, fish out of the water standby.

Step 2: Wash and cut green onion, peel and slice ginger, and cut dried chili into small pieces.

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Step 3: Add cold water to the pot, add the mutton, boil over high heat, pour in the appropriate amount of cooking wine until the floating powder and blood water, fish out the mutton and control the water and spare.

Step 4: Prepare another clean pot, add lamb, scallions, ginger, dried chili, pepper, hawthorn slices, pour more hot water.

Step 5: Boil over high heat, change to medium-low heat, and simmer for 1 1/2 hours or 2 hours, sprinkle in the right amount of salt, and continue to simmer for 15 minutes, then serve.

Tips:

1, lamb blanching must be cold water in the pot, because hot water in the pot will lead to blood and dirt solidified on the surface of the lamb, so that the lamb becomes more dirty, the stink and fishy taste will be heavier.

2, put a few slices of hawthorn when stewing lamb, not only can play a role in refreshing, it can also soften the fibers in the lamb, play a role in accelerating the softness of lamb.

3, stewed lamb, must be the last to put salt, if put in advance, not only will cause nutritional loss, but also let the lamb eat feel a little firewood.