The mutton is boiled in cold water. Before the mutton is cooked, the mutton is soaked in cold water. After the mutton soup is cooked, it needs to be boiled in cold water. After the foam is skimmed, the blood and odor of the mutton will be removed, and the mutton soup will not smell like mutton after it is cooked. When you stew mutton soup, you must boil the water, add green onions and ginger slices, and the stewed mutton itself is useful. When you heat the pot, it will evaporate directly. This is why if you want to cook a delicious mutton soup, try not to cover it, cover it, Shanwei will not evaporate, gather in the middle, and then return to the pot, which is useful.
After boiling, skim the blood foam and cook for another five minutes. After five minutes, you can turn off the fire and take out the bones and mutton. Tip 3: put it in a warm water basin to clean the residual blood foam on the surface. Note that the water here must be warm water, not cold water. Clean the blood foam, which is the key point of boiling milk and white sheep soup. Put sheep bones and mutton into a large pot, then pour in boiling water and bring to a boil. After boiling, skim off the floating foam, and stew the milk white sheep soup with high fire during the whole process, without covering the pot. This is the fourth trick of stewed milk and white sheep soup. The heat should be sufficient and don't cover the pot.
After washing, pour it into the pot, put the mutton in the right amount of water, boil it with strong fire, then boil it, skim off the floating foam, and then open it all. Don't cover the lid, and salvage it as soon as you see the floating foam on the surface, until the floating foam is clean. Slowly, you will find that the mutton soup is getting more and more white. In this stew process, you don't need to add any seasoning. After you go in, the original flavor is the best.