In winter, a bowl of hot mutton soup can play the role of dispelling cold and moistening lung. In Chinese medicine, mutton soup is a very nourishing thing, but there is a fixed experience in cooking mutton soup. If the method is incorrect, it will lead to the taste of mutton soup, which is very sour, and it will affect our appetite. Although nutrition is also in it, we don't want to drink it.

Normal boiling of mutton soup means that the bones of sheep are boiled in a cauldron. The longer it takes, it is said that the nutrition will be more fully boiled out. This traditional practice will indeed make the taste of mutton soup more delicious in terms of nutrition. This is not a tongue twister, but it is said that the mutton soup boiled in this way tastes more like the hernia of sheep. Many people like this taste, so naturally they think this practice is excellent, but for most people.

A simple way to get rid of the mountain flavor of mutton is to blanch the mutton in advance, which is similar to when we usually cook in boiling water. In this case, when the mutton is heated to a certain degree in cold water, some salt is added, and then the mutton is boiled for 1~2 minutes. When the foam from the mutton itself emerges in the water, it can be cleaned and the mutton can be taken out. Put some hawthorn or radish so that the mountain smell of mutton can be better removed, so that mutton soup can better play its nourishing role and reduce the smell of mutton itself.

China's delicious food has been circulating for too long. There are various folk recipes, and they all have their own unique ways to deal with cloud ingredients. There are many cuisines, which focus more on giving play to the taste of the food itself, such as huaiyang cuisine, a Shandong cuisine, so that it can make better use of the taste of the ingredients and play a good cooking effect.