Ingredients: 500 grams of lamb, one teaspoon of cooking wine, two green onions, one piece of ginger, 10 grams of peppercorns, two slices of dried tangerine peel, 10 grams of hawthorns, 10 grams of salt

Cooking Tools: Soup Pot

Cooking Steps:

1, soak the mutton in cool water for two hours, changing the water in the middle of an hour.

2, clean the lamb with water and cut it into small pieces.

3, in the pot pour enough water, cut the lamb pieces into the pot.

4, medium heat do open the pot after skimming off the froth, pour the wine.

5, then put peppercorns, onion and ginger, dried orange peel and hawthorn.

6, cover the pot with a lid, turn on low heat and simmer for 1-1.5 hours.

7, the orange peel and hawthorn fish out, then sprinkle into the appropriate amount of salt.

8, turn to medium heat and continue to stew for 15-20 minutes, then turn off the fire can be eaten.

Tips: goat stink method

1 soak to stink method: first soak in cold water for about 2 hours, every hour to change the water, can make the lamb myosin in the ammonia is fully leached out

2 orange peel to stink method: in the pot into a few dry orange peel, boil for a period of time after fishing, and then put a few dry orange peel to continue to cook, you can go to stink

3 Pepper to go muck method: in the mutton stewing process into some pepper, and then put onion, ginger can make mutton without muck and more tender

4 hawthorn to go muck method: in the stewing of mutton, can be put into a few hawthorn, in addition to the muck effect is very good, and the mutton will also be cooked fast

5 walnut to go muck method: choose a few good quality walnut, will be broken, and then put into the pot with the lamb with the cooking, but also can be to go muck

6 Radish to go muck method

6 radish to stink method: the white radish poke on a few holes, into the cold water and lamb with cooking, you can remove the stink

Nutritional Value of Mutton:

Mutton, is one of the main meat in our country, but also in winter tonic good. Mutton meat is tender, flavorful and rich in nutrients. According to analysis, each 100 grams of lamb contains 13.3 grams of protein, 34.6 grams of fat, 0.7 grams of carbohydrates, calcium 11 mg, phosphorus 129 mg, iron 2.0 mg, also contains vitamin B, vitamin A, niacin and so on. Mutton can be made into many kinds of delicacies with unique flavor and mellow aroma. Shabu-shabu, roasted and deep-fried lamb kebabs, and onion-boiled lamb are delicious foods for young and old alike.

Mutton is hot and sweet in nature, making it a good winter tonic and yang supplement. According to the motherland medicine, it can help yuanyang, replenish essence and blood, cure lung deficiency, benefit from labor injury, is a kind of nourishing and strong medicine.

Mutton is a dietary supplement:

Mutton is hot, and should be eaten in winter. If you suffer from acute inflammation, fever, fever, skin sores, boils, etc., should avoid eating mutton. If the ordinary body strong, thirst, drink, constipation, should also eat less mutton, so as not to help heat injury.