So when stewing mutton soup, how can the mutton be tender and not fishy or tepid? This is very important. Remember to keep 4 without adding them! Let me share with you the secrets when stewing mutton, and then you can also make it and drink more mutton soup to keep you warm this winter.
stewed lamb 4 without
1. No cooking wine
Cooking wine is most likely to affect the taste of mutton soup, because cooking wine is actually a kind of wine. Compared with many fishy-removing seasonings, it will contain alcohol. When alcohol is mixed with meat, it will affect the taste of the meat and the taste of the soup, especially for soup-making delicacies.
2. Without adding star anise
Star anise has a strong smell and a dark color. If you add star anise to make soup, it will make the soup darker, and the smell of star anise will also seriously affect the umami taste of the mutton itself. So when stewing mutton soup, if you want the soup to be fresh and fresh, remember not to add star anise at all, otherwise a pot of good ingredients will be wasted.
3. Without adding pepper
Many people say that stew mutton soup is for the sake of that bite of mutton. How can the mutton taste tender and smooth? Remember not to add peppercorns, as peppercorns will cause the meat of the lamb to become hard. At the same time, the numbness of the pepper itself will also affect the taste of the soup. Generally, when stewing mutton soup, only pepper powder is added, and not pepper.
4. Garlic
When making many dishes, many people will habitually add a little bit, because garlic has a good aroma-enhancing effect. However, when stewing mutton soup, remember not to add any of it, because the aromatic substances rich in garlic will be converted into a odor, making the stewed mutton soup difficult to drink.
After learning how to stew mutton soup, I will tell you how I usually stew mutton soup. Follow the steps below to make it, and you can also make mutton soup that tastes very delicious like a restaurant.
Recommended recipe: mutton soup
Making ingredients: mutton, ginger, Angelica , Codonopsis pilosula, salt, pepper, cooking oil
Production steps
1, chop half a pound of mutton, add cold water to the pot, blanch it on high heat, remember to add some slices of ginger to blanch it, so that most of the fishy smell in the mutton can be removed.
2. Prepare an radish and cut it into pieces, add it to the remaining soup when you blanch the mutton and cook it for a few minutes. The radish will taste sweeter.
3. Heat oil in the pan and add ginger slices, and then blanched mutton into the pot and stir-fry quickly. After the mutton is fried until the surface is slightly yellow, add an appropriate amount of boiling water to the pot. Boiling water is the key to the whiteness of the mutton soup.
4. Add some angelica and Codonopsis to the mutton, cover it with a lid, and cook it for half an hour. If you have a pressure cooker at home, it is best to use a pressure cooker, as the time will be faster.
5. It doesn’t take too long to cook mutton soup with pressure cooker. After 15 minutes, you can transfer the mutton soup to the usual casserole, add the prepared white radish, add salt and pepper to season, and then serve it on the table. It is delicious and nutritious.
Tips: The key to stewing mutton soup in winter is the most important thing. In addition to the knowledge I have shared, what else do you know? What are the keys of stewing mutton soup? If you also want to share with us the skills you have mastered, then you just need to leave a message in the comment area and teach everyone.
