Mutton smells like fish. If it is not handled properly, the mutton produced is not delicious at all. But how can mutton be made tasteless? How can mutton be fried without smell?

To remove the fishy smell of mutton, it is necessary to remove the bloody smell of mutton. To remove blood from mutton, it is necessary to put mutton in cold water, change water every once in a while, let the blood in mutton dissolve in clear water, and then remove blood. So, let's take a look at the specific practice.

Step 1: Choose the best boneless mutton and put it in the safe layer of the refrigerator for 24 hours, so that the mutton can discharge acidic substances well. ) Take it out for use the next day. Prepare ginger, dried tangerine peel, star anise, pepper, pepper, coriander, medlar and carrot.

Step 2: Boning and chopping mutton, soaking in water, adding cooking wine, soaking for 10 minute, taking out and washing. Dice carrots, wash coriander and cut into foam for later use.

Step 3: Put the soaked mutton into the pot, pour the spring water and start heating. After the fire boils, skim off the floating foam in the water. Remember to skim off all the floating foam. At this time, the broth will light up. Then add ginger slices and dried tangerine peel. Star anise, pepper and salt.

Step 4: After the water boils for 20 minutes, turn to low heat and stew for one and a half hours. In the process of stewing, water should be added continuously to keep the water on the mutton. Then add carrots and medlar and stew for about 30 minutes until the mutton is crisp and rotten.

Step 5: put the mutton and soup into a large pot and sprinkle with coriander powder. At this time, milky white mutton soup, red carrots and green coriander make people drool.

Xinjiang pot has the reputation of "clear soup and a pot of meat, with a fragrant aftertaste for three years". Mutton is tender, delicious and rich in vitamins, which can improve immunity and nourish the body. Pericarpium Citri Tangerinae, Fructus Anisi Stellati, Fructus Zanthoxyli and Coriander in the soup have removed the smell of mutton. So the pots and pans in Xinjiang are delicious. I hope my answer can help you solve the problem.

In this way, the mutton is fried without fishy smell, but it makes the mutton more mellow, and after a long period of soaking, the fried mutton tastes more tender and smooth. Therefore, if you want to fry mutton delicious and without fishy smell, you might as well try this method!