Lamb three put three do not put refers to the onion segment, ginger, onion, this is the must put the 3 kinds, three do not put refers to the pepper, vinegar, seasoning.

Put onion, ginger, onion, to fishy and fresh, do not need to add too much seasoning, the original flavor of the most fresh. Pepper, many people think that pepper can be deodorized, but it is not suitable for stewed lamb soup, the flavor is too heavy will affect the fresh taste will also make the soup black, lamb is more suitable for pepper, so do not put the wrong.

Dashi, stewed meat will often use dashi, but mutton can not amplify the material, because the flavor of the two ingredients will collide, will seriously affect the taste of meat and soup fresh. Vinegar, some people will add vinegar to remove the fishy, but do not know that the lamb soup can not put vinegar, it will lead to the taste of lamb is very strange, there are many ways to remove the fishy, vinegar will be exempted.

Home made mutton practice

Home made mutton is a kind of homemade food, the production process requires mutton, 50 grams of green garlic, 10 grams of red pepper, 150 grams of parsley and so on.

1, green onion, ginger pat broken; green garlic cut diagonal section; bean paste chopped; cilantro pick clean.

2, mutton to bone, branding residual hair, scraped clean, into the cold water pot boil over fished out and washed, put into the bottom of the cushion slag mortar, add white wine, cinnamon, dry red pepper, onion and ginger and water to boil, move the fire simmering seventy rotten take out. Mutton cut into 5 cm long, 1.5 cm wide strip, under the frying pan burst out of the flavor, cooking wine, add salt, bean paste fried, poured into the original soup bowl, simmering over low heat until rotten juice thick.

3, when serving, the lamb on the fire, add monosodium glutamate and green garlic boil, seasoned, loaded into the soup bowl, dripping sesame oil, along with parsley that is.