How to cook mutton stew

The dish of braised lamb is very popular among people. Many ethnic groups in our country have a special liking for this dish, because the stewed lamb in this dish is white, tender and delicious, and the nutrition and taste of lamb are retained to the greatest extent. Clear-boiled lamb is tender and tasty, easy to digest and absorb. Eating more lamb is very effective in improving immunity and treating malnutrition. Now let’s talk about how to cook braised lamb.

Method 1:

Material:

Lamb shanks, potatoes, carrots, green radish, ginger

practice:

1. Chop a leg into pieces. It is best to ask the butcher to chop it into larger pieces. 2 potatoes, 1 green radish, 2 carrots, 1 scallion, 1 piece of sauce, and appropriate amount of peppercorns.

2. It is best to stew it with whole white peppercorns. I didn’t buy any, so I had to add pepper powder after serving. Boil the lamb legs in water and put them into the soup pot. Add appropriate amount of water and appropriate amount of peppercorns (if you are afraid of 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. 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.

4. 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.

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

Method 2:

Material:

Lamb shank, white radish

practice:

1. Chop the lamb leg into small pieces, wash the roots, put them in cold water, add some scallion, ginger, cooking wine, and a piece of white radish, and bring to a boil. Wash the cooked mutton with clean water to remove the blood foam, add enough water to stew the mutton soup at one time, put onion, ginger, cooking wine and salt in it, but do not add them for now. Poke some small holes in a piece of white radish with chopsticks and put it into the soup pot. It can absorb the mutton smell.

2. After the mutton soup has been cooked for about an hour, remove the white radish segments, add the white radish cut into small pieces, add appropriate amount of salt, and simmer for another half an hour. The mutton is soft and tender, the radish is delicate, and the soup has a light umami flavor. It is very delicious.