First of all, when we stew mutton, we must choose the right materials. This time, I choose the ribs and leg bones of sheep. You must pay attention to making mutton soup. Not only to cook mutton, but also to cook bones together! The colloid and calcium in bones are very helpful to taste and nutrition. The soup should be thick and white, and bones are essential!
Before cooking mutton soup, we must clean all the mutton and bones, and then we soak them in ice water 15 minutes. The main purpose of this step is to inhibit the smell of mutton and ensure its meat quality. Ice water can deodorize, which uncle learned from master!
After the mutton was soaked in ice water 15 minutes, we picked up the pot and put all the mutton and bones in it, then poured in new ice water. When pouring water, be careful not to pour too little, but don't pour too much. The water just passed the mutton. If there is too much water, the color will also be affected.
After the water passes through the mutton, turn on a big fire and quickly boil the water. Remember not to put any seasoning, including salt, in the pot at this time. After the water is boiled, a lot of floating foam will come out in two minutes. At this time, we should use a spoon to skim off all the floating foam, leaving nothing. Skim off the foam three times in a row until there is no foam in the pot.
Next, prepare a little seasoning, two green onions and three slices of ginger. When making mutton soup, we eat its original mutton and don't need too much seasoning.
Don't put those with particularly strong fragrance, such as aniseed leaves and tsaoko, which will seriously mask the flavor of mutton, because we are not cooking, cutting onions into hob pieces and slicing ginger on a plate for later use.
After the fire boils, keep the water in the soup pot boiling. Next, we put in some red dates, and then pour all the prepared onion and ginger into the pot. Jujube is good for qi and blood, but eating more is not pleasant, because mutton and jujube are tonics, and eating more is easy to get angry.
When cooking soup, you can also cut the red dates, remove the core inside, and then put the pulp directly in, which will be better. When the water boils, let's change the fire and simmer for 25 minutes!
Twenty-five minutes later, at this time, the mutton is actually nine ripe. Next, we take out the mutton that is almost cooked and put it in a bowl. The sheep bones are left at home, and then the soup in the pot continues to simmer.
Next, we began to season. Add two spoonfuls of salt, a little white wine and a spoonful of chicken essence. When cooking mutton soup, remember not to put cooking wine, but to put white wine. Cooking wine tastes too strong.
At this time, in fact, we will find that the mutton soup is still relatively clear and has not become white and fragrant, so at this time, we have to add a magic weapon, that is, sheep tendon.
In fact, it will take nearly two or three hours for the soup to turn white and fragrant if it is simply boiled with mutton and sheep bones without putting sheep tendons. After adding the sheep's hoof, we only need to cook for another hour and a half, and the color of the soup will change quickly.
An hour and a half later, we can see that the soup of the whole mutton soup has become as milky as milk, and then we start cooking again. We drank mutton soup in the mutton soup kitchen, not the original soup that had just been boiled. You should remember that it was processed and cooked twice.
Because the freshly cooked mutton soup contains the delicious taste of mutton, of course, the taste is still much worse. Heat the pot first, and pour some cooking oil into it. Remember not to pour too much, just pour a little.
Oil is 40% hot. Next, put the prepared Jiang Mo and minced onion and garlic into the pot and stir-fry them on low heat. After frying, pour the prepared mutton soup into the pot, and then we start seasoning. Because mutton soup has been preliminarily seasoned before, you should pay attention to it when seasoning here.
Slice the mutton that was fished out before, then pour it into the soup and continue to cook for three minutes, then pour in a spoonful of salt and a little pepper, and then continue to cook for one minute with high fire, and you can go out. Add a little scone and this authentic mutton soup will be ready.
In fact, it should be said that this is not bad, it should be regarded as a staple food. It is common in Xinjiang, but many people know the trick and just cook it with fire. Although the original flavor has been preserved, the food in the true sense has not yet reached its due position!
The three places to pay attention to when cooking this dish are 1 mutton and sheep bones. The second one must be soaked in ice water before cooking mutton. If it is ice water, and it is boiled to 1 time, it must also be boiled with ice water. Third, when cooking mutton soup for the second time, you should put a little sheep tendon down. As long as you do these three things, the mutton soup you make must be white and fragrant like milk!