In addition to choosing the best lamb soup, reasonable cooking skills are also the key to making a delicious mutton soup. The use of spices is particularly important in this process, as they give the lamb broth its unique umami flavor rather than being overwhelmed by too much spice.
First, let's focus on the pairing of spices. There is a proverb that says: "The most taboo is to put spices indiscriminately", this sentence is not groundless. In the pursuit of the umami of mutton soup, we must not ignore a key rule - "2 put 2 do not put". First of all, it is peppercorns. Sichuan pepper is known as the only way to cook mutton, and it is the "nemesis" of mutton odor. When cooking mutton, an appropriate amount of Sichuan peppercorns can instantly mask the smell of mutton and make the soup more fresh. Whether it's stewed lamb or stir-fried lamb, pepper oil is a good choice. And when making mutton dumplings, adding some pepper water to the meat filling is also a unique attempt.
Second, focus on the choice of side dishes. When boiling lamb, add some side dishes such as white radish, green onions, ginger and garlic to both remove the flavor and increase the aroma. Ingredients such as white radish and lotus root have a more moisturizing effect and help balance the warming properties of mutton. In mutton soup, they not only enrich the taste, but also add a lot of color to the whole soup.
Also, remember not to litter cooking wine and spices. This is because cooking wine and spices will mask the aroma of the lamb itself, making it impossible for the taste buds to truly feel the flavor of the lamb. I learned from the owner of the mutton restaurant that you should choose mutton carefully when stewing mutton soup. It's not just about the amount of meat, it's also about choosing parts with skin and bones, such as lamb shank or lamb chops. The sheepskin is rich in gum and adds a mellow taste to the soup, while the lamb with bones makes the soup more delicious.
Before preparing the lamb, we need to do proper processing of the lamb. The smell of mutton mainly comes from fatty meat and blood water, therefore, we can soak the mutton in clean water and add the right amount of table salt. Through the infiltration of salt water, the blood inside the mutton is forced out. After about half an hour of soaking and multiple rinses, the lamb can bring out a fresh aroma.
Finally, let's start with the lamb broth. Put the lamb in cold water, add an appropriate amount of white wine, bring to a boil and cook for 2 minutes. Then remove the lamb and rinse off the blood foam on the surface. Put it in the pot again, add green onion and ginger, Sichuan pepper, pepper and white wine, pour in hot water, bring to a boil over high heat, turn to low heat and simmer for 1 and a half hours. Finally, add the white radish and continue to simmer for half an hour. Once the radish is stewed, add salt, MSG and pepper to taste, and finally sprinkle with coriander leaves and chopped green onions. The mutton soup stewed in this way is milky white in color, fresh and beautiful, and the soup taste is pure, without any smell. Moist but not dry, as if you can feel the gentle murmur of a lamb echoing in your mouth.
With the right mix of seasonings and careful handling of lamb, we can easily make a delicious bowl of lamb soup at home. This is not only a unique cooking technique, but also a unique understanding of cuisine. In the process, we experienced the art of seasoning and felt the mystery of the ingredients. Stewing a bowl of delicious mutton soup is like a gluttonous feast for family and friends.