Today many people are very fond of eating mutton this kind of specialties, especially stewed mutton this thing for many people can be said to be too delicious, many people even in summer can not help but eat it. At this time, many people may ask, why do we own home inside the stew out of the mutton soup is not good at all, and not white, there is an odor?
In fact, I think that many people stew lamb soup processing is incorrect, that not only will not make the lamb soup become stronger drink, the nutrients are also lost a lot, and the most important thing is that many people do not understand how to get rid of the fishy taste of lamb inside, resulting in you do out of lamb soup is not good.
Today, I will share with you the correct way to make lamb soup, know this after the guys continue to make lamb soup is not so difficult: stewed lamb before remembering more than one step, lamb soup milky white, and there is no taste of lamb.
The first step: sheep bones chopped into small pieces of form after the side into the cold water to clean up again, and then pour them into the pot, add rice soak soak for half an hour.
Reminder: the fishy flavor in the mutton is mainly caused by the blood in the mutton, so we must soak out the blood in the mutton. Rice water not only can the lamb inside the blood soak out, but also can make the lamb become more tender and delicious.
Stewed mutton need to bring braised meat with mutton bones is actually more delicious than the full use of mutton, but mutton bones are very hard, very easy to hurt the knife, it is best to let the owner of the store for us to chop up a good la and then bring back.
Second step: after the lamb soaked well into the pot, then add enough cool water and ginger, garlic, rice wine, go red will boil the water after skimming off the surface of the white foam, continue to cook for 2 minutes after the can be fished up to flush away the surface of the white foam after draining the water reserved.
The third step: hot pan hot oil, until the oil is fifty percent hot after adding onion and garlic, stir-fry incense after adding mutton, then go to the red stir-fry after a small amount of pure grain wine to the mutton to fishy.
Reminder: we stew lamb before the lamb like this will be stir-fried, more than this step lamb soup appeared good-looking milky white, lamb soup nutrients will be more colorful, and will not appear lamb stewed old condition.
The fourth step: prepare a stone pot in advance, all the lamb poured into the stone pot, add enough cold water to boil, until the water inside the pot boiled and then adjusted to the fire slowly boil about 1 hour, add the right amount of radish, cover the lid again.
Reminder: the stone pot stewed mutton more delicious, stewed mutton when adding the right amount of radish can not only make the dish becomes more delicious, and radish also has to remove the mutton inside the fishy flavor, to assist in gastrointestinal digestive effect.
The fourth step: radish into the pot after boiling again 10min can eat, before starting the pot will be salt, white pepper, goji berries, scented lei, scallions this thing are sprinkled into the lamb soup to go, so that the flavor of the lamb soup will become very good to drink.
Guys do not do lamb soup can not add star anise seasoning, this kind of seasoning plus not only will not give the lamb soup freshness, but also make it taste become very stinky.