<h1 class="pgc-h-arrow-right" data-track="1" > stewed lamb soup, good or not to drink depends on this step, done, the soup is fragrant, no smell is particularly delicious</h1>
Northerners resist the cold winter, in addition to the heating at home, mutton is also a great credit, mutton is a rare hot ingredient, can well resist the wind and cold, drive cold and warm up, but also improve immune resistance, thereby enhancing physical fitness.
There are many ways to eat lamb, the most popular of which is the stew soup, the soup is tender, a hot bowl of belly, warm and stomach, the body is not cold in an instant, maybe you can force sweat.
Lamb is delicious and delicious, but it has a unique smell of lamb, if not handled well, lamb soup is not delicious and not delicious, wasting time, money and ingredients. In fact, when stewing lamb soup, whether it is good or not depends on this step, if it is done well, the soup is fragrant and fragrant, and the family loves to drink.
To prepare the home-cooked lamb broth:
Go to the market and buy a few pounds of fresh and good quality lamb, cut into pieces according to the pattern, put it in a large bowl, sprinkle a little salt and flour, and pour in the right amount of water.
Stir well to ensure that the salt and flour melt, then knead and soak for more than ten minutes, which can sterilize, remove the oil on the meat, and finally rinse with water.
Peel and wash the green onion and cut into small pieces, peel the ginger and wash it and cut into slices, cut the dried pepper into small pieces, prepare a few dried hawthorn slices, and an appropriate amount of peppercorns.
Add cold water to the pot, add lamb, pour in the appropriate amount of cooking wine, heat and bring to a boil until the foam is boiled, remove the lamb to rinse off the foam, control the water and set aside.
In addition, prepare a clean saucepan, add lamb, green onions, ginger slices, dried peppers, peppercorns, dried hawthorn slices, pour in more water, heat and bring to a boil, simmer for an hour or two, the lamb is soft and rotten, sprinkle with a little salt, continue to simmer for ten minutes and then serve.
Cooking Tips:
When stewing lamb soup, whether it is good or not depends on this step, that is, the step of putting seasonings, large spices can not be put casually, in fact, only green onions and ginger and peppercorns can be used, they have a good effect of cooking, and they can also improve freshness and flavor. As for dried hawthorn slices, it can soften the fibers of the lamb and speed up the rate at which the lamb is soft and rotten.