The biggest advantage of stewing mutton is that the mutton soup is very delicious, even the editor of Weiyouhui, who doesn't love mutton much, is obsessed with mutton soup, and the mutton soup is warm, the most nourishing, and it is too suitable for the winter season!

①Add radish to remove the flavor

When cooking (stewing) mutton, put in a large white radish, radish on the drill a few eyes, the stink of mutton can be removed.

② add anise

Stewed lamb generally must add anise, meat into the pot, it can be fully hydrolyzed and dissolved into the meat, so that the meat flavor is more mellow, can remove the fishy and other odors, to add an aromatic smell, and can be adjusted to taste, enhance appetite.

3 cold water in the pot

With beef stew, mutton also have to be cold water in the pot, after the water boils, foam removed, add ginger wine such as spices small fire slowly stewed for 3 hours.

4 add herbs

Lamb soup is best suited to add some herbs, such as angelica, wolfberry, astragalus, so that the soup, both nutritious and nutritious effect, nourishing effect is greater.

5, the process of boiling, salt should be put later, the water should be added to the full one-time;

6, available gauze wrapped some tea, put in the pot, together with the stew, which is not only cooked fast lamb, and the flavor of the aroma.