Seasoning you need to put in lamb stew: pepper, onion, dahurica.

1, pepper

Wise people stew lamb, must put pepper, this seasoning seasoning. Friends remember, as long as it is related to lamb dishes, must be put pepper, especially when stewing lamb, lamb in the blanching of the pot after stewing, must be put on two spoons of pepper, used to deodorize and increase the aroma.

2, onions

Wise people stew lamb, also like to put onions this seasoning, onions have a very good deodorization effect, especially in the stewed lamb, we must not put onions, be sure to cut the onion into chunks with a piece of lamb stew, the onion can be very good absorption of mutton nuisance, to increase the aroma, friends must remember, the next time we stewed lamb, don't forget to put onions, the onion can be very good. Don't forget to put onions, this flavor seasoning.

3, Angelica dahurica

Smart people in the stewed lamb, also like to put Angelica dahurica seasoning, because Angelica dahurica, can be effective, to remove the fishy taste of lamb, but also to the stewed lamb to increase the rich flavor, so that we smell a mouthful of flavor, to be able to drool, so friends we stewed lamb next time, be sure not to forget to put Angelica dahurica, the flavor of the seasoning.

Stewed lamb notes

1, cold water in the pot

When blanching lamb, to cold water in the pot. Cold water in the pot, add a little wine, onion and ginger and pepper, and then turn on the fire to boil the water, after the water boiled, skimmed off the top of the froth, and then fish up the mutton, rinse with hot water can begin to stew. After such blanching steps, the impurities inside the mutton are cooked out, the fishy flavor also disappeared a big half.

2, do not put onions

There is a saying that "pigs do not pepper, sheep do not material, cattle do not leek". This sentence means: pork can not put pepper, lamb can not increase the material, beef can not be with leeks. Pork and beef temporarily skipped, let's say "sheep do not material", mutton soup inside can not increase the material, because the flavor of the material is particularly strong, so that although you can remove the inside of the fishy and stinky mutton, but also the mutton of the freshness of the taste covered up, you can not feel the freshness of the mutton. So in the stewed lamb, do not enlarge the material.