There are two condiments that are most avoided in the stewed mutton: star anise and cooking wine.

1, star anise

Star anise has a sweet flavor and a heavy taste. If you put star anise when cooking braised lamb, not only the fishy flavor of lamb can not be covered up, but also the taste of stewed lamb will become difficult to eat. And the more star anise you put in, the darker the soup will be. Want soup white, remember not to put star anise!

2, cooking wine

The main role of cooking wine is to remove the fishy, in the process of cooking meat add a small amount of cooking wine, not only can remove the fishy, but also can enhance the flavor. However, when you are doing stewed mutton, you should not put wine, wine not only can not give mutton to fishy flavor, but also put the wine after the mutton will eat up very sour, the mutton itself is fresh and beautiful are covered up. If you want the lamb to be tasty, the wine is not to be put.

Red stewed lamb suitable for adding spices

1, Angelica dahurica has a light flavor, is to go to the foreign spices to increase the aroma of spices, you can make the mutton become delicious, sheep soup more fragrant milk white. Angelica dahurica odor is not heavy, will not cover the original fresh flavor of lamb. A catty of lamb add 5 grams of Angelica dahurica, can effectively remove the smell of sheep.

2, cumin is a stewed lamb soup must be added to a spice, its appearance and rice is almost the same, to the effect of foreign aroma is very good, you can make the mutton become more fragrant, but the amount should not be too much, otherwise it will cover the fresh taste of lamb, a catty plus 5 grams can be.

3, cinnamon has a unique flavor, slightly sweet taste, but also with a hint of spicy flavor, will not take away the fresh taste of lamb, you can go to the foreign and increase the aroma. Cinnamon and cumin partner, can effectively remove the stink of lamb, the effect is doubled Oh, a catty plus 5 grams can be.