When stewing mutton, this kind of seasoning is the most taboo. I haven’t noticed it before. No wonder the soup is not white and tastes delicious!

Spring is the season of strong metabolism. When the weather is cold or hot, people with weak health are particularly susceptible to colds. In order to make our body strong, we should replenish adequate nutrition in spring. We should eat some beef and mutton appropriately to replenish our body, especially mutton, which is rich in fat, vitamins, calcium, phosphorus, iron, etc. The calcium content is significantly higher than that of beef, and the cholesterol content of pork is lower. It is the best food to nourish the body in spring!

When we eat mutton, we usually stew it. The rich milky and mutton-flavored mutton is perfect for spring! If you want to drink mutton soup, be careful. We have a famous saying here, "Pigs don't have pepper, sheep don't have extravagant hopes." The ingredient here is "star anise". The star anise flavor is very strong. We often use it for cooking, frying, stewing, and stewing. Just add a grain or two and the taste of cooked dishes will change dramatically. Pigs don’t have pepper, but sheep don’t expect it? From the literal meaning, it seems that when cooking mutton, star anise cannot be added. In fact, this is not true. The mutton here does not refer to all mutton recipes. It mainly means that star anise cannot be added when stewing mutton, because what we pursue when stewing mutton soup is its freshness. During the stewing process, the protein in the mutton will dissolve in the soup. , but if star anise is added, it will not only affect the delicious taste of the mutton, but also make the color of the mutton soup darken, making it unappetizing!

Today, I will share how to make my mutton soup

1. For convenience, cut the mutton and mutton bones into small pieces. When buying, it is best to let the master cut it directly. If you chop at home, it can easily get splattered all over the floor. Then soak it in rice washing water for about half an hour to completely soak the blood in the mutton.

This is the most taboo seasoning when stewing mutton. I didn’t pay attention to it before. No wonder the soup is not white and the taste is not delicious. The soaking step cannot be saved. When making mutton soup, many people will wash the mutton and throw it directly into the pot to stew or boil it first and then stew it. In fact, both methods cannot fully soak the blood in the mutton, causing the smell of the mutton to be locked in the meat. The taste of mutton soup will be very strong, and the mutton will be fishy and woody and tasteless!

2 After the mutton and bones are soaked, wash them several times, then put them into the pot, add an appropriate amount of cold water, and blanch them again. Add two or three pieces of ginger, green onion and appropriate amount of cooking wine to remove the fishy smell. After boiling over high heat, skim off the foam on the surface and cook for 2 minutes. Take out the mutton, wash it and set aside.

This is the most taboo seasoning when stewing mutton. I didn’t pay attention to it before. No wonder the soup is not white and tastes delicious

Three. Add appropriate amount of oil to the oil pan. When the ginger and green onion are fragrant, add garlic slices and stir-fry until 50%. Then put the mutton into the mutton, stir-fry the water on the surface of the mutton over high heat, and then add a little white wine to remove the fishy smell. Then put the mutton into the casserole, add enough water, heat over high heat, and stew for about an hour

When stewing mutton, this kind of seasoning is the most taboo. I didn't pay attention to it before. No wonder the soup is not white and tastes not delicious.

Do not cook mutton directly. Mutton must be fried. This stew is milky and thick. When stewing vegetables, it is best to use a casserole. The mutton soup cooked over low heat is whiter. Cooking mutton over high heat can easily affect the taste.

4 Carrots and mutton are a perfect match. Adding an appropriate amount of radish to stewed mutton can effectively remove the fishy smell from the mutton and promote digestion. There is no need to add the radish too early, it will be ready after 10 minutes.

When stewing mutton, this kind of seasoning is the most taboo. I didn’t pay attention to it before. No wonder the soup is not white and the taste is not delicious. 5. The radish will be almost cooked after stewing for ten minutes. We sprinkle a handful of soft wolfberry, some coriander and green onions, season with salt and pepper, stir evenly, and the milky white mutton soup is ready. My mouth is watering