Lamb is warm, and in the cold season, it is a good ingredient to warm up and nourish the body. In spring, lamb can also provide us with rich nutrients, such as protein, which is higher than beef, which can replenish nutrients for the body, prevent malnutrition, and increase the body's resistance. Therefore, in the spring when the temperature difference is very large, we can eat some lamb from time to time.
Today, I will share the practice of mutton soup, the delicious mutton soup is not only delicious, but also not fishy, and the milky mutton soup is appetizing when you look at it. But many people don't know how to stew mutton soup, which has a strong fishy smell and is inedible, let alone how to stew it until it is milky white.
In fact, it is very simple, today I will teach you to stew mutton soup, keep in mind these 4 tips, the stewed mutton soup is milky, delicious and delicious, not fishy or fatty. Let's share the methods and tips of lamb stew below, let's take a look~
Prepare ingredients: 1 kg of mutton, 1 piece of ginger, green onion, coriander.
1. Soaking. You can buy a pound of lamb chops or lamb shank, the ingredients only need green onions, ginger and coriander, according to my method, you don't need to add all kinds of spices, spices will only affect the deliciousness of the mutton soup. To remove the fishy smell, you only need green onion and ginger. And the most important first trick is to clean the lamb. Soak the lamb in a basin with water, add a spoonful of salt, and use osmotic pressure to force the blood out. Soak for about 1 and a half hours, then rinse well.
2. Blanch. Put the lamb in a pot, add some white wine or rice wine, add a few slices of ginger, blanch and cook for 3 minutes, no need to skim the foam. After cooking, remove and rinse with warm water. When blanching, add high liquor, which is the second trick to get rid of fishy smell.
3. Stir-fry. Heat the oil, add some ginger slices and stir-fry for a while, until the ginger slices are browned, add the mutton and continue to stir-fry for a while. The third trick is to stir-fry so that the fat can better dissolve in the soup and form a milky white soup.
4. Stewed soup. After frying the mutton, pour hot water, then transfer to the casserole, add a little white wine, keep the heat after boiling, and simmer for 30 minutes without a lid. The fourth trick is to open the lid and stew on high heat, so that the smell of the mutton soup can be dispersed, and the mutton soup will become more milky. Finally, just cover the lid and continue to simmer for 1 hour.
5. Seasoning. Finally, add salt, monosodium glutamate and pepper to taste. Sprinkle some chopped green onions and coriander out of the pan, and a delicious lamb soup is complete.
Finally, cook a bowl of noodles, pour in mutton broth, add a few pieces of mutton, sprinkle some green onions and coriander, and it is a delicious mutton soup powder.
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