Although the mutton soup is good, many friends have reported that when they make soup at home, the mutton soup is not fresh and has a strong smell that is difficult to swallow. In fact, this is because the fat of mutton contains carbolic acid. If the mutton fat is not removed during the stewing process, the soup will become more and more smelly. But we don’t have a mine at home. After removing the fat, it doesn’t matter how much mutton is left. It’s a complete waste. If the elders see it, they will inevitably get a profound lesson. Moreover, they are all lean meat and have a bad taste. There is no fat, and the mutton soup cannot reach the milky white color. We have introduced this before. Is there any way to make our soup delicious without removing the mutton fat?

Of course! The wisdom of the ancestors is no joke. They can be said to be real "foodies". Their experience is that the quality of mutton in different places is different and the ingredients required are completely different. Don’t think this is nonsense. For example, the quality of mutton in the northwest is of the highest quality. You can even get delicious mutton soup by just adding some salt for seasoning. The same is true for mutton from Xinjiang, Inner Mongolia and Ningxia. A little seasoning is enough. The high quality of the mutton itself makes the ingredients completely useless. The quality of mutton in our coastal areas is second, and ingredients need to be used to bring out the umami flavor of the mutton, but even so, the stewed mutton must be "put 3 and 2 don't".

Do not add star anise

Our older generation summed up a slang called "Pig without pepper and sheep without ingredients", which means that pork is stewed without pepper and mutton is stewed without ingredients. The ingredient refers to star anise, because star anise itself has a strong flavor, which will destroy the delicious taste of mutton, making the mutton more simmered and stale.

Don’t put cooking wine

We all know that cooking wine is used to remove fishiness and enhance flavor. It is a perfect match for marinated meat or seafood, but it does not work with mutton. Because it has its own sour smell, combining it with mutton will destroy the deliciousness of mutton soup and make the soup taste weird.

After talking about 2, let’s continue to talk about 3.

Soak in cold water

Cut the mutton into large pieces and soak it in cold water for 1-2 hours. The bleeding water must be fully soaked and repeated many times until the blood water is clean, so as to eliminate the root cause. Reduce mutton smell.

Secondly, put the ginger slices, angelica dahurica and fennel.

Put the same cold water into the pot, boil it and skim off the foam in the pot, add the ginger slices, angelica dahurica and fennel, continue to simmer for 1 -2 hours, remember not to cover the pot, so that the stewed mutton soup will be clear.

Add some salt and then sprinkle some minced coriander or chives

Before serving, add some salt to taste, and then sprinkle some minced coriander or chives to increase the flavor, for those who have a heavy mouth You can add some chili sauce of your choice and serve in a bowl.

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