How to Stew Lamb Without Smelling Smell

Many people have discovered that no matter how mutton is prepared, it is impossible to escape the mutton's own mutton smell, which is also the reason why most people hate eating mutton. In winter, you can drink more mutton soup, because mutton soup can effectively improve a person's ability to resist cold, so that people will not feel so cold in winter. But when stewing mutton soup, what ingredients should be added to remove the mutton smell?

How to make stewed mutton without smelling

1. How to Stew Lamb without Smelling Smell

Ingredients: 500 grams of mutton, 1000 grams of radish, and 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG.

Production process: Wash the radish, peel it and cut it into pieces. Wash the mutton and cut into strips or cubes. Wash the tangerine peel, wash and smash the ginger, wash and cut the green onion into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Skim off the foam and simmer for half an hour. Add radish, ginger, onion, cooking wine and salt. Stew until the radish is cooked through. Add MSG and serve in a bowl.

When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook it together. The mutton will be cooked quickly and the taste of the mutton will not change at all. If you don’t have tea leaves at home, you can use hawthorn instead. Both tea leaves and hawthorn can make the mutton tender and remove the fishy smell.

2. Method 2 for stewing mutton without smelling mutton

Ingredients: 3 pounds of lamb belly, pepper, star anise, peel of the fruit, carrot, water chestnut, bamboo sugarcane, etc.

Preparation: 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. Put the drained lamb in a dry pan and roast until the oil comes out, then take it out and wash the pan. After the above two steps, the mutton will no longer have a smell. Add a little lard into the pan, sauté garlic, ginger, peel, red dates, bay leaves, peppercorns and star anise.

Put the processed mutton into the oil pan and fry it until fragrant, then pour in half a bowl (about 150ml) of white wine. The mutton will become very fragrant after being brewed with wine. 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! To make the mutton taste good, in addition to the seasoning, you also need to add a little rock sugar. In another pot, cook bamboo shoots, radish, water chestnuts and candied dates into soup.

3. Method 3 of stewing mutton without smelling mutton

Take a leg of lamb and chop it 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 is best to stew it with whole white pepper, or you can 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 eating peppercorns, you can wrap them in gauze). Peppercorns can effectively remove the fishy smell of lamb.

Heat over high heat. Chop the green onion into sections, chop the ginger into large chunks and smash them, peel the radish, potatoes, etc. and chop them into large chunks. 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. Add all ingredients into a 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, and also coriander.

What are the tips for stewing lamb?

1. If the meat you bought is a bit tough, you don't have to rush to cook it. You can apply a layer of mustard on the surface of the mutton and then freeze it in the refrigerator. Wash off the mustard the next day and stew the lamb in a pot. This can shorten the cooking time and make the lamb tender and delicious.

2. Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of the mutton, preventing the amino acids in the meat from seeping out and keeping the meat delicious. After boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover the pot and use a low heat to keep the floating oil on the soup warm, which plays a role in stewing.

3. During the cooking process, salt should be added late and enough water should be added at one time. If you find that there is less water, you should add boiling water. The day before stewing the meat, smear mustard on the surface of the meat and wash it with cold water before stewing the meat. This will not only cook faster, but also make the meat tender.

4. When stewing mutton, add some wine or vinegar. Add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar for 1 kilogram of mutton to make the meat soft and tender.