First of all, wash the mutton with cool water, wash can add salt yellow wine or beer, wine can also go to the stink. Soak for 5 minutes and fish out, rinse in cool water, with cool blanching water to cook out the blood froth when cooking ginger, onion, garlic and cinnamon can also be foe orange peel wine so as to reduce the stink of mutton, to mutton - point are not stinky that is not mutton, mutton is to eat that flavor.

On the issue of stewing mutton with what material is not stinky, the first thing you have to start from the ingredients.

No matter what condiments are used, the quality of the ingredients is the most important factor that ultimately determines everything, no one.

Lamb is roughly divided into sheep, goats, a variety of hybrid sheep.

Because of the different regions, different soil and water, the soil's acidity and alkalinity are different, so that the quality of lamb in each region shows a big difference.

Take my region as an example. I'm from Nanyang, Henan Province, and in our area, goat meat is preferred, followed by hybrid sheep, and sheep meat is the least preferred. But in Ningxia and Inner Mongolia, the quality of sheep meat is the most up course.

So, if you want to eat lamb without the stink, you have to start with the ingredients first, and then the processing.

The steps of processing are also very simple, in as much as possible under the conditions of the cool water soak lamb, rinse repeatedly, remove the blood clean, and then stew in the pot, add onion, ginger, anise, pepper, the four main ingredients, large fire boil, skimming foam, medium heat stew, according to the different tastes, the appropriate addition of salt, thirteen spices and other seasonings.

In the cold winter, to ask what the most cold, warm stomach, certainly is the mutton, mutton sex warm, there is a complementary qi nourishing Yin, warm in the complementary deficiency, appetizer spleen role, and the fat content of the winter consumption can play a complementary and prevent the effect of cold.

Doing mutton sure to remove the stink, or most people can not accept, to remove the stink to understand where it comes from, the stink of mutton is in the fat, subcutaneous fat and some other tissues, to remove the fat is not difficult, today I share a variety of ways to eat the stink method.

First of all, the winter is certainly a stewed lamb, we can choose, white carrot stink or carrot stink, white carrot stewed lamb can be added to some traditional Chinese medicine, such as angelica, ginseng, or ginseng, ginger, a kind of, so that the stewed meat does not stink, and there is warmth in the dispersal of cold, the role of the enhancement of the physical condition.

And carrot stew lamb should be white soup, carrots contain vitamins just to make up for the lack of lamb, but also can have the role of fishy, so out of the lamb soup snow white, flavorful, very nutritious.

When frying or eating dumplings, you have to use other methods of deodorization, such as frying can be used onions with coriander or cumin, onions can be very good to remove the stink of lamb, cumin, not to mention, jerking string like this cumin flavor.

There is also to eat dumplings, the most afraid of is to eat dumplings when the taste of the heaviest, most people are not accustomed to eat, then you can use onions, ginger, add some cumin and pepper fried crushed, add the meat filling, but also can be added to some carrots at the right time, so that out of the meat will not have a nasty taste, and very fragrant.

Lastly, the selection of lamb is the trick to bright red, shiny, white fat, good elasticity, soft meat, there is a stink for the best.