How to stew lamb legs to make them tender and delicious

Some people like to drink stewed lamb leg soup, thinking it is delicious and fragrant, especially beneficial to the body and suitable for all ages. Lamb itself is tender, all lean meat, low in fat, and contains protein and vitamins. It can meet the body's nutritional needs. At the same time, it can improve physical fitness and improve the state of physical weakness. Especially for people with cold body, eating lamb often has a good improvement effect. So are there any tips for stewing lamb soup?

Prepare ingredients: Lamb: 750 grams, cut into pieces and drain the blood with clean water, changing the water several times in the middle. After putting the mutton into the pot with cold water, pour in a little cooking wine and blanch it. After the water boils, take it out and rinse it with warm water, drain the water and set aside.

How to stew mutton to make it fragrant and tender

Prepare ingredients: Salt: 6 grams, Onion: 1 stalk, Ginger: 1 piece, Garlic: 4 cloves, Orange peel: 2 pieces, Dried chili: 3, Bay leaf: 1 piece, Star anise: 1, Cinnamon: 1 piece, Peppercorns: 1 handful, Fennel: 1 handful, Nutmeg: 1 piece, Cardamom: 1 piece, Galangal: 1 piece, Angelica dahurica: 2 pieces (If you don't have so many spices at home, at least you should have bay leaves, star anise, cinnamon, peppercorns, and fennel).

Wrap the spices in gauze and rinse them, cut the garlic and onion into sections, slice the ginger, put them all into a casserole, add water and bring to a boil.

Add the lamb cubes, dried chili peppers, and orange peel and simmer over medium-low heat. It takes me 1 hour and 20 minutes. When there are 5 minutes left, add salt, stir evenly and simmer for a while before you can enjoy the delicious taste while it’s still warm.

This is an indispensable warming dish in winter.

The method is super simple and easy.

The moment it comes out of the pot, you will know that making fragrant, soft and non-muttony braised lamb is not a difficult task!

Precautions

Drain the blood from the mutton with clean water in advance and change the water several times during the process.

Orange peel is very effective in removing the smell of mutton, you can try it.

Add salt in the last five minutes. Adding salt too early will accelerate the solidification of protein and make the meat tough.