The seasonings required for stewed mutton include onions, ginger, garlic, rice wine, star anise, pepper, grass fruits, bay leaves, tangerine peel, dried orange peel, etc., which can be used to enhance the freshness, and you can also add salt, Pepper, light soy sauce, chicken essence, mature vinegar, sugar, dark soy sauce, oil, etc. can be used for seasoning. You can also add hawthorn, orange peel, sugar cane, mung beans, red dates, etc. to remove the fishy smell. Note that when stewing mutton, salt should be added last. Adding salt too early will reduce the flavor of the mutton soup, and may also make the mutton meat tighten and taste bad.

Introduction to mutton stew

Mutton stew is a home-cooked stew with fat mutton as the main ingredient. It is mainly a delicacy in the northwest region, especially in the Shaanxi-Gansu-Ningxia region and northern Shaanxi. most famous. A bowl of hot mutton soup in the cold winter will not only make you feel comfortable, but even your cold body will slowly start to warm up.

The mutton stew in Ningwu, Shanxi, has a different flavor compared to other places. The method is: chop the mutton into three-pointed pieces, put it in a pot of boiling water to blanch it thoroughly, take it out and put it in a pot of cold water, then cut the washed carrots into pieces, put them into the mutton pot, and add soy sauce, salt, and green onions. , ginger slices, cumin, and peppercorns, then put the pot on a high fire and heat it. After boiling the pot, simmer it with warm water and simmer until it is thoroughly cooked.

Be careful when stewing mutton: do not pour away the water after blanching the mutton. Skim off the scum and you will get clean soup. The soup is filled with the essence of the mutton. Before adding the mutton, add a little Water, the most taboo thing about stewed mutton is adding water in the middle of stewed mutton.