Following the traditions of the ancients,
"A bowl of soup for the summer sheep,
No need for a doctor to prescribe medicine",
Spend the summer in peace.
The old ancestor often said: "In the summer, a bowl of soup for the sheep is not prescribed by a divine doctor." If braised lamb is the most delicious way to cook lamb, then the lamb soup stewed out of the stew can ensure the original taste of the lamb. Most of the stewed lamb soup is clear and fragrant, the lamb is soft but not chewy, and its umami taste leaves a fragrance between the lips and teeth. It is said that the undulating sheep soup is a soup that ancient Chinese people would drink after the summer ambush. We all know that mutton is the top product of nourishment, and some people may feel that the best time to eat mutton soup is autumn and winter, in fact, mutton soup has its nourishing function all year round.
In the summer, many people have yin deficiency in the body, and can achieve a tonic effect by eating lamb. Choosing a ewe that has been raised on Chongming Island for 10 months, after slow simmering, it can make its flesh more delicate, and the mutton soup is white and mellow, and aftertaste, it can also taste a faint taste of milk and pepper. So how do you make a perfect lamb soup in the summer? In addition to the freshness of the ingredients, if the soup base and meat quality are to achieve zero mistakes, we must prepare these "homework".
——Fu sheep soup——
【Ingredients】: 2 kg of lamb, 20 g of white pepper seeds, 30 ml of rice wine, 15 g of salt
【Steps】:
1. Pick the lamb
The first step is to touch it with your hand, the surface is smooth and non-sticky; The second step is to smell with your nose, except for the smell of sheep fat; The third step is to look at it with your eyes, and the flesh is bright red and shiny. Specifically, the lamb of the above 3 points is the authentic fresh lamb.
2. Blanch the lamb
Put the lamb on high heat in cold water, and when the pot is boiling, skim off the foam, and the meat can be fished out when it changes color.
3. Sauté the white pepper seeds
Turn on low heat, pour 20 grams of white pepper seeds and stir-fry uninterruptedly, sauté until fragrant and change color, then set aside. Compared to regular white pepper, the sautéed white pepper seeds add more aroma to the lamb when it is simmered, and it will not have a too strong spicy and stimulating taste after tasting.
4. Lamb stew
On high heat, pour 3500 ml of cold water into the pot, add the lamb after boiling water, add 30 ml of rice wine and white pepper seeds after sautéing, cover and simmer. After bringing to a boil on high heat, turn to medium heat and simmer for 2 hours. When the chopsticks can easily poke into the skin of the lamb, it is crispy and soft.
After a few hours of stewing, the lamb can basically be easily removed, and the boneless lamb is cut into small pieces and placed on the plate. A bite of lamb, a bite of lamb soup, after the ambush must be often eaten.