Lamb stew

Considering the strong smell of mutton, people often add a lot of ingredients to cover up the smell when cooking mutton, but these ingredients destroy the original taste of the mutton. If you want to keep the original flavor of mutton, stewing mutton in water is the best way to prepare it. People who love lamb should never miss the method of stewing lamb in water.

Ingredients

Lamb, onion, green radish, coriander, MSG, salt, ginger, vinegar, pepper and star anise.

practice

Method 1

Ingredients preparation

500g mutton, 25g green onion, a little green radish, 25g coriander, MSG, salt, ginger,

Appropriate amounts of vinegar and pepper, 5 grams of lard.

Production steps

1. Chop the mutton into 2.5 cm square pieces, smash the ginger with a knife, cut some green onions into strips and some into sections; cut the green radish into two halves;

2. Boil the mutton in boiling water to remove the blood, pour it into a ceramic basin, add ginger, scallion, radish, and boiling water (limited to covering the mutton), then place it on a small iron rack in the pot, add appropriate amount of water to the pot (the lower part of the basin should be soaked in water), cover the pot tightly, and cook until the meat is tender, then skim off the floating oil, remove the scallion, ginger, and radish, and add scallion shreds, coriander, vinegar, pepper, sesame oil, MSG, salt and other seasonings when eating.

Method 2

Ingredients preparation

3 pounds of lamb belly, pepper, star anise, peel of the fruit, carrots, water chestnuts, bamboo shoots, etc.

Production steps

1. Put the purchased mutton belly in hot water to drain the water, cook out the dirt in the mutton, and scoop it out after a layer of foam floats on the surface of the water.

2. Put the drained mutton in a dry pan and roast until oil comes out, then take it out and wash the pan. After the above two steps, the mutton will no longer have a smell.

3. Add a little lard into the pan, sauté garlic, ginger, peel, red dates, bay leaves, peppercorns and star anise.

4. Put the processed mutton into the oil pan and fry it until fragrant, then pour in half a bowl (about 150ml) of white wine.

5. After drinking wine, the mutton will become very fragrant.

6. Pour the seasonings mixed with fermented bean curd, Chu Hou sauce, soybean paste, peanut butter and chicken essence into the pot and simmer until fragrant!

7. To make the mutton tasty, in addition to the seasoning, you should also add a little rock sugar.

8. In another pot, cook the sugar cane, radish, water chestnuts and candied dates into soup. Authentic mutton pot should have some angelica. Horse with carrot

It is more refreshing to use hoof juice instead. And adding the peels that have been scraped off the sacs will prevent dryness and heat. Simmer in the pot for about an hour and a half.

Precautions

1. The blood of the mutton must be rinsed away, and high heat should not be used when stewing, otherwise the soup will have a bad color.

2. Water should be added in one go, and water cannot be added in the middle

3. Do not add the radish too early, otherwise the soup will taste bad

Method 3

1. Chop a lamb leg into pieces. It is best to ask the butcher to chop it into larger pieces. Two potatoes, a green radish, two carrots, a piece of scallion, a piece of sauce, and an appropriate amount of peppercorns. It’s best to stew it with whole white peppercorns, but I didn’t buy any, so I just added pepper powder after serving.

2. Boil the lamb legs in boiling water and put them into the soup pot. Add appropriate amount of water and appropriate amount of peppercorns (if you are afraid of eating peppercorns, you can wrap them in gauze). Peppercorns can remove the fishy smell of lamb very well. Heat over high heat.

3. While the mutton is stewing, prepare other ingredients. Cut the green onion into sections, cut the ginger into large pieces and smash it, peel the radish, potato, etc. and cut them into large pieces.

4. It is best to chop the ginger into small pieces so that the ginger juice can be boiled out. The soup will absorb the ginger juice and become slightly spicy, which can both dispel the cold and taste good.

5. Add all ingredients into the soup pot, bring to a boil over high heat, remove the foam, then simmer over medium-low heat for at least 1 hour.

6. After serving, add salt and white pepper as appropriate, as well as coriander.