Lamb is flavorful and nutritious, and there are many ways to make it. Among them, stewed mutton, yam stewed mutton, radish stewed mutton are good choices. Eat meat and soup, comprehensive nutrition, suitable for all kinds of people.

Choose goat meat that has been growing for about a year. Goats are lively and active, with firm, tender, fresh and slightly stinky meat. Soak and wash the chopped pieces and soak them in blood and impurities. Put the lamb in cold water in a pot, add onion and ginger slices, when the pot is opened, wash the blood foam, fish out and wash the blood foam. Add the right amount of water to the pot, the pot boiled into the mutton, take a bag, add peppercorns, dried chili peppers, peppercorns in moderation, medium heat stew for about 40 minutes, the soup can be Thick and white, add yam or radish, add salt and stew for about 10 minutes. Don't choose old sheep mutton for stewing mutton. Its meat is woody and the soup is dark. Don't add too much seasoning. Too much seasoning will inhibit the fresh flavor of the lamb soup.

When choosing mutton, make sure to choose goat meat, not mutton, because the mutton flavor of mutton is too strong, and the hind leg meat of mutton cake is the best choice. The correct one has almost no stains. If hind leg meat is not available, try to choose front shoulder meat, not ribs! Fat and lean ribs are not suitable for white soup dishes. When choosing yams, select a good variety, such as the iron rod yam, which is uniformly thick and thin, with a crispy flavor, and is the best choice for lamb stew. Seasoning with lamb stew is also a key point. The spices selected should be colorless, and no colored spices or spices with excessive odor should be used. In particular, cumin, chanterelles, angelica, allspice, peppercorns, and galangal with two hawthorns. It is best to avoid putting chili peppers first in the stew because the flavor of chili peppers will dilute the freshness of the ingredients.

Lamb is mainly washed with boiling water. No need to add more seasoning, keep the original flavor is better. More broth, more delicious meat and soup. Put the rest of the lamb and broth in the refrigerator to chill for the next use. Blanch the mutton, soak the spice packet in water, put the oil in the pot and stir the onion and ginger, add the amount of water as shown in the picture below, remember to feel that the soup is not enough, and add cold water in the middle, and then boil the boiled mutton and soaked spice packet on a high fire for five minutes, and then simmer it on a medium-low fire until it is seven or eight mature, and then use a high fire to wash out the soup's flavor, and then Finally, add salt for seasoning, and sprinkle with cilantro when it is out of the pot, and it will be perfect!