『For the stewed mutton soup, the chef only uses these 3 ingredients. The mutton is tender and tender, the mutton soup is delicious and not greasy, and there is no mutton smell! 』
Mutton is tender and delicious, and can dispel cold and warm the body. When I was a child, my grandmother always said, "Eating mutton is better than ginseng." You should eat more mutton.
The mutton soup restaurant outside my community has always been very popular, and many people go to drink mutton soup every day. Mutton can not only supplement nutrition, but also supplement calories. The texture and taste are also very delicious. If you don't drink a bowl every three days, you will be greedy. The meat of mutton is more tender than pork. The most suitable methods are stir-frying and stewing in soup. Mutton soup is the most authentic. What you drink is the tenderness of the mutton. Drink a bowl with the meat and soup. It tastes delicious, warms you and is very satisfying. . Stewing mutton soup is actually very simple, but everyone uses different ingredients.
The simplest way to make mutton soup is to stew it with only mutton without adding other ingredients. However, this method has certain requirements for mutton. At present, only sheep from a few areas can be stewed in this way without any smell. If sheep from other areas are stewed with only water and no ingredients, the mutton smell will be very strong and inedible. Therefore, we usually add some seasonings to the mutton stew soup, which not only removes the mutton smell, but also makes the mutton fresher. There are some tricks in it. The chef's uncle once told me that you can't add Sichuan peppercorns to stewed pork, and you can't add too much seasoning to stewed lamb. The aniseed here refers to star anise, and the color and taste of the meat will be very bad after star anise is added.
In addition to star anise, strong-flavored spices cannot be added to mutton stew, such as cinnamon, cloves, etc. Which spices should be added to stew for the best texture and flavor? The chef uncle said that you only need to add 3 kinds, and every family has it. When stewing mutton, add these 3 ingredients, there is no smell, the mutton is fresh and tender, the mutton soup is delicious, it is delicious. Today I will teach you how to stew mutton by the chef uncle. It is very simple. After you learn it, you can stew it for your family during the Chinese New Year to nourish your body. Prepare some mutton, ginger, angelica, pepper, green onions, salt and other seasonings. Carrots or white radish can be used as side dishes.
When buying some fresh mutton, how to tell whether it is fresh or not? If the color is red and the surface is dry and non-sticky, it is fresh lamb. Wash the mutton and cut it into large pieces, slice the ginger, and prepare 3 grams of Sichuan peppercorns and 3 grams of Angelica dahurica, which are available in supermarkets and are easy to buy. Angelica dahurica is a traditional Chinese medicine that can also be used as seasoning. It has a special aroma. Adding some when stewing meat can effectively remove the fishy smell. Add half a pot of water to the pot. The ratio of mutton to water is 1:4. Blanch the mutton in cold water and boil it over high heat. The blood, water and impurities in the mutton will be cooked out, and the mutton smell will be reduced a lot. Skim off the foam while cooking. After skimming off, the mutton soup will be cleaner and more delicious.
Cut the carrots or white radish into cubes and throw them into the pot. Add a few green onion slices, ginger slices, Sichuan peppercorns and Angelica dahurica into the marinade bag, and also throw it into the pot. After the soup boils, simmer over medium heat for 2 hours. Do not cover the pot. When stewing, stir the mutton soup frequently to allow the mutton smell to evaporate quickly and to allow the mutton to be heated evenly and simmered quickly. When the mutton soup in the pot is reduced by half and the mutton has been stewed until tender, add appropriate seasoning and cook for another 2 minutes until the flavor is absorbed, then turn off the heat and the mutton soup is ready. The mutton is tender and soft, the mutton soup is delicious and not greasy, and the radish is fragrant and soft.
You need to master some skills to stew mutton soup, otherwise it will not be tender and tasty, and it will also have a fishy smell. Although it is said to be a clear stew, you should actually add some carrots or radishes. They have a fresh and sweet taste. When stewed with mutton, the meat and soup will be delicious and go well together. Do not blanch the mutton when stewing it. After blanching and then stewing it, the blood will not come out and the mutton will become old. After stewing, it will be old, woody, and smell of mutton. Mutton odor is a volatile substance. When stewing mutton soup, you need to add more water and stew with the lid open so that the substance can evaporate quickly and there will be no taint smell. When stewing, stir frequently with a spoon and stir up the mutton soup so that the mutton smell will evaporate faster.
When stewing mutton soup, the seasoning is very important. Just add ginger, Sichuan peppercorns and Angelica dahurica. Don’t add too much. For one pound of mutton, just use 3g Sichuan peppercorns and 3g Angelica dahurica. If you add too much, it will be covered. The umami flavor of the lamb. These three seasonings must not be added, namely star anise, cinnamon and cloves, otherwise the mutton will have the wrong color and taste, and a pot of meat will be wasted.
When stewing mutton soup, only add these 3 ingredients. The mutton is tender and soft, and the mutton soup is delicious, not greasy, and has no smell