Unconsciously it's fall and winter again, which is the best season to eat lamb!

The most nutritious way to eat mutton is to make soup!

And boil sheep soup need to be fried, just like stewed duck, in fact, stewed duck without frying can be, but fried will be more fragrant, more delicious.

And want to boil out of the sheep soup, soup thick white meat delicious. Then the lamb in the stew should definitely be fried to be the best!

The following first introduces the 1st blanched lamb soup practice, the original practice! If you need, you can add fragrant sand nuts, Angelica dahurica, tangerine peel, good ginger in to increase the flavor.

The first step: first of all, we have to chop the mutton into small pieces, and then soaked in water. Rinse off as much blood as possible inside the lamb.

The second step: cold water in a pot, pot with wine blanching. When the water boils, knock off the foam. This blanching time, roughly three minutes after the water boils. Three minutes later the mutton out, rinse with water.

Step 3: Wash and heat the pot, then add soybean oil. Add ginger, scallions. Slightly stir-fry after the mutton, into the mutton, stir-fry over high heat for 1 minute, and then cook the wine, the mutton inside the water flat dry. This process lasts about 3 to 4 minutes. The main purpose is to remove the fishy flavor of the lamb itself.

Step 4: Add boiling water, boil over high heat and skim off the foam. If you want the taste of mutton is better, then use a small fire to stew slowly, if you want the soup color is more dense white. Then use a large fire, continue to simmer, stew out of the soup is basically white. The picture below is a large fire independently simmered sheep bone soup

Step 5: After the sheep soup is cooked, in the soup inside the salt, pepper sugar a little. Then you can get out of the pot, and then add a small amount of parsley or scallions on top of the sheep soup can be.

Ps: Here, if you want the soup to be more white, add some more green onions when frying, which can increase the freshness of the soup as well as the deodorization effect, and the color of the stewed sheep soup will be more intense white.

Next, I'd like to share the 2nd way to make lamb soup without blanching.

Step 1: After chopping the mutton into small pieces, rinse it with water, rinse all the blood inside the mutton, this process lasts at least half an hour or more. Here is a reminder, like this non-blanching lamb soup practice, must be chopped into small pieces of lamb can be, large pieces of lamb can not do this.

Step 2: Drain the water from the lamb!

Step 3: Wash and heat the pot and add soybean oil. Then into the ginger slices of large onion segments, slightly stir-fried after the next mutton, the whole high-fire stir-fry! Mutton surface color after cooking wine, the amount of wine slightly more, and then continue to stir fry. This takes about 5 minutes. The main purpose of this process is to evaporate as much as possible the internal stinky flavor of the lamb.

Step 4: Add boiling water and bring to a boil over high heat. After boiling, use a spoon to beat all the floating foam on top of the soup, gently beat it off, beat it off and then turn to a low fire, and then add the spice bag of fragrant grits, Chen Pi, Angelica dahurica, Shan Nai, dried peppercorns. This stewed lamb soup, clear and transparent soup, tender meat, delicious flavor.

Step 5: After the sheep soup is good, add salt and pepper to seasoning can be out of the pot. Sprinkle parsley or scallions in the soup bowl to finish.

Here to say a little, home stewed lamb is generally small fire, so the stewed soup is generally transparent, soup color general situation slightly white, which is very normal!

The hotel inside the goat soup is generally used in addition to the simmering out of the goat bone, and is not stewed goat meat when the original soup, and many restaurants have to add crucian carp such as hanging into the whitening.

If it is a home production also want to stew white soup, you can add a few more onions into the stir-fry, stir-fry time must be fried soft fried broken. After simmering over high heat can make the soup whiter and fresher. If you want to eat the original flavor of the lamb soup, then the amount of onion less, stew soup with low heat can eat the original flavor of lamb soup.

The only drawback, and I can not say it is a drawback, can only say that the color of the lamb soup transparent and clear, will not be so thick white. But it's more flavorful and the lamb is more tender.