Stewing mutton soup, in order to avoid fishy flavor and keep the meat fresh, its operation skills are mutton pre-treatment, selection of materials, fire mastery, seasoning with, keep clear soup, do not add salt too early.

1, mutton pretreatment

Before stewing, you need to pre-treat the mutton. After cutting the lamb into pieces, soak it in cold water for a period of time to remove blood and impurities. In addition, you can add some cooking wine, ginger and scallions when blanching to further remove the fishy flavor.

2, selection

Choosing fresh mutton is the key to a good stew. Fresh lamb meat is tender and has no odor.

3, fire mastery

Stewing mutton soup, fire mastery is very important. At the beginning of the soup with a large fire to boil, and then turn to a small fire slowly simmering. This can make the nutrients in the mutton fully dissolved in the soup, while maintaining the tenderness of the meat.

4, seasoning with

When stewing mutton soup, you can add some seasonings to increase the flavor of the soup. For example, you can add some ginger, green onion, anise, cinnamon and other seasonings to enhance the freshness and flavor.

5, keep clear soup

In the stewing process, keep clear soup state, do not add too much fat. Too much fat will cover the fresh flavor of the lamb and affect the taste of the soup.

6, do not add salt too early

In the stewing process, do not add salt too early. Prematurely add salt will make the lamb tight, affecting the taste. Should be in the lamb stewed to seven or eight mature and then add salt seasoning.