Hello everyone, welcome to Meisen Cuisine, I will always "focus on food, make cooking easier and more delicious." "; use the simplest ingredients to make the most delicious meals. At the same time, I also hope that today's cuisine can bring you more gastronomic experience and cooking skills.
It's autumn, the temperature is getting cooler, and it's great to eat a hot and fragrant lamb soup!
Today, I would like to share with you an Inner Mongolian-style lamb stew, the soup is white and tender, and the authentic taste is authentic!
【Lamb stew】
Ingredients: Lamb, ginger, green onion, coriander, pepper, goji berries, white wine, white vinegar
method:
1, the lamb must be chopped into large pieces.
2: Put the chopped lamb in cold water, then add a little high liquor and soak for two hours.
3: Slice the ginger, chop the green onion, chop the parsley and set aside.
4, lamb cold water under the pot directly to cook, stewed lamb is not blanched, put in ginger slices, and then put a few drops of white vinegar, so that the boiled lamb, neither sour, and soup, but also easy to become milky white.
5, open the pot to skim the blood foam, stew this lamb to be delicious key is to put salt first, and then, cover the lid, turn to medium-low heat, stew for an hour and a half.
6, stew time is up, open the lid, wow! This smell, really fragrant! Put some goji berries, pepper, drink mutton soup, be sure to use green onions and coriander, so that the taste is authentic!
Tips:
Do not stew the pot, do not add spices such as star anise, do not add chicken essence, monosodium glutamate, etc., reflecting the original taste.
When stewing, be sure to add enough water at a time, and do not add water in the middle.
Master the heat, bring to a boil over high heat, and simmer the lamb slowly over medium-low heat.
Today's dish of this dish, I will share it with you here. Do you have any better practices and suggestions? Welcome to the comment area to leave a message and discuss.
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