Hello everyone, it has now entered the late autumn festival, in such a cold autumn, I believe many friends will stew a pot of lamb for the family! Because the lamb is warm, if you eat lamb in the cold autumn and winter, it can play a good role in warming up.
In addition to cold and cold, lamb is also rich in calcium, protein and other nutrients, and if you eat lamb in autumn, you can also play a good role in nourishing the body. So, when we stew the lamb, how to stew, in order to stew the lamb is particularly delicious, the soup is fresh and delicious? Today, let me tell you about the correct way to make it, master the skills of these lamb stews, and you can also make delicious lamb soup.
When stewing lamb soup, how to fish the lamb is a very critical place. Because the taste of lamb is very fishy, when stewing, be sure to deal with the fishy taste in the lamb, so that the stewed lamb soup tastes delicious. Therefore, when many friends stew lamb, they will add it, and various condiments will be fishy, which is not correct. When stewing lamb, you must remember that you must not put this seasoning, otherwise a pot of soup will be wasted.
【Lamb stew】
Ingredients: lamb, hawthorn, sand kernels, green onion, ginger, salt.
<h1 class="pgc-h-arrow-right" > production:</h1>
1, the first to buy back the lamb, we have to put it into the pot, and then add the appropriate amount of water, soak the lamb for half an hour.
2, soak the lamb with water, you can soak the rich blood water in the lamb to it, so that the fishy taste in the lamb will be halved.
3, after the lamb is cleaned, we have to add cold water to the pot, and then add cooking wine, green onion knots, ginger slices to an appropriate amount, and heat on high heat, blanch water to remove blood foam.
4: Heat on high heat for 5 minutes, after boiling the blood foam, use a soup spoon to skim it out and throw it away, let the lamb cook for another three minutes, you can control the water and fish it out.
5, blanched good lamb, with warm water to wash it, wash away the remaining foam on its surface. Remember to use warm water, not cold water, cold water will cause the meat of the lamb to shrink.
6, lamb use the above methods, after its fishy smell is removed, we can use it to stew soup, or use it to make braised and other delicacies.
7, prepare a casserole, then add the prepared lamb to the casserole, and then add water, be sure to add enough at one time.
8: Add another piece of hawthorn to the pot, two sand kernels, green onion and ginger, a little dried pepper, cover the pot, simmer on high heat for 50 minutes, and simmer the nutrients in the lamb broth.
9, when adding ingredients, remember not to add star anise, because the star anise is a large material, the smell is very heavy, easy to affect the soup delicious, but also will lead to meat hair wood.
10, after the time is up, we have to add a little salt to the pot, after a simple seasoning, you can put the prepared lamb soup out of the pot, and then sprinkle a little green onion, you can eat.
<h1 class="pgc-h-arrow-right" > tips:</h1>
1, when stewing sheep soup, in addition to the star anise, which has a heavy smell, many heavy smell materials, we can not add, like peppercorns, fragrant leaves, these smells of spices, it is best not to add.
2, stewed lamb soup actually does not need too many condiments, hawthorn, sand kernels, onion ginger, dried peppers can be, not only can go fishy, but also soften the meat, does not affect the soup delicious.