Mutton is rich in nutrients and is a good winter tonic, but because of the fishy taste of mutton, many people do not like to eat. But if the cooking method is appropriate, the use of seasoning is appropriate, it will remove the fishy flavor. The following talk about cooking mutton and exploding mutton stink method.

1, boiled lamb

Will be a turnip drill some holes, into the pot and lamb with cooking; can also be put in the pot a few mung beans, can remove the fishy flavor.

Boil the lamb with water, eat with garlic and dilute chili a little (chili oil or chili and water mixed into a thin paste), the stink can also be reduced.

Wash and cut the mutton, put it into a pot of boiling water, and then pour some rice vinegar on it. Generally 1 catty of mutton can put 1 catty of water, 0.5 two vinegar. Cook until boiling, remove the lamb, the stink can be lifted. At this point, will remove the stink of mutton braised or take other methods are available.

Burning, cooking mutton, add a certain amount of curry powder, can also remove the stink. General 1 catty lamb put half or one-third package of curry powder.

2, popping mutton pieces

The pot hit the bottom of the oil, until the oil is hot, the mutton in the pot. Mutton fried until half-cooked, add rice vinegar roast. The amount of vinegar is about one thousandth of the meat. Then add onion, ginger, soy sauce, sugar, cooking wine, fennel seeds to be seasoned, and add green garlic or garlic paste when starting. Its fishy flavor greatly reduced, flavor mellow. The pot hit the bottom of the oil, with ginger, garlic stir-fry pot, put lamb stir-fried to half-cooked, and then put onions, then add soy sauce, vinegar, cooking wine stir-fried a few times, start the pot to play sesame oil. Its flavor is beautiful, no fishy.