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After the light snow, the temperature is getting colder and colder. At this time, it is especially necessary to cook a pot of mutton soup and drink a few mouthfuls to make the whole body warm. The most feared thing about cooking mutton soup is the strong smell. The mutton soup that you stew cannot always be like the one you buy outside. It tastes mellow and delicious. In fact, the stewed mutton soup is very simple. You only need to pay attention to 3 times to stew the delicious mutton soup without any fishy smell.
Precautions for stewing lamb soup
do not put 1: star anise, pepper and cinnamon
Sometimes the color of mutton soup stewed is black, largely because of the addition of star anise, pepper and cinnamon, because these spices are dark spices . The stewed mutton soup takes a long time. If the spices are simmered in the soup for too long, it is easy to be excellent. Therefore, the color of the whole pot of soup will not be so beautiful and appear black.
does not put 2: cooking wine
although the alcohol concentration is low, it still contains alcohol concentration, and the mutton and wine are prone to conflicts, not only will cover the fresh aroma of mutton, but also appear unpleasant miscellaneous flavors. As a result, the taste of the whole pot of soup is not mellow, which affects the taste and taste.
should put 1: Although ginger
can not put those strong flavor spices, but still need to put some ginger slices to come and go fishy, ginger slices can be put twice, once when blanching water. Later, when the mutton soup is officially boiled, ginger slices need to be added to remove the fishy smell of the mutton soup.
to put 2: salt
Now when you cook or stew soup, you always like to add some seasonings such as soy sauce, oyster sauce, light soy sauce and dark soy sauce. Although I often use these, it's just not suitable for stewing lamb soup. I want to add some flavor at this time. You can take out the oldest table salt. Not only the mutton soup tastes mellow, but the color of the soup is also good. It is necessary to pay attention to the salt, which must be added after the mutton soup is simmered and before being out of the pot and stir well.
should put 3: white pepper
personally uses black pepper more often than white pepper, but I have to say that black pepper is better for beef, and mutton soup is more suitable for white pepper. Like salt, the time when the white pepper is put into the mutton soup is after it is cooked before turning off the heat, so that the mutton soup can be drunk warmer and warmer.
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