What spices to use when cooking lamb

Lamb is a very common meat. The fat content in lamb is very low, and the nutrients in lamb are very rich. Many people like to eat lamb, especially in winter. Drinking a bowl of lamb soup is very nourishing. There are many ways to cook lamb, but most people like to stew lamb. Everyone knows that spices are used when stewing lamb. What spices are used to cook lamb?

What spices to use when cooking lamb?

First of all, there are two ways to stew lamb. One is lamb stewed in clear soup, the other is lamb stewed in red soup. Both are lamb stews, but the spices used are different!

Clear-boiled lamb is more commonly eaten in the north. Generally, the lamb is soaked in water for a period of time, and then added with mountain pepper leaves, salt and ginger, and then boiled over high heat. The stewed lamb has delicious soup and tender meat. It is a delicious nourishing tonic for northerners in winter.

Red soup mutton is generally eaten more in the southwest region. The southwest region is rainy and humid. Generally, the stewed mutton is first soaked in clean water for a period of time to remove the blood, then fried with bean paste, and then boiled with chili, pepper, aniseed, ginger, onion, salt and other seasonings. This kind of mutton is fat but not greasy, and the soup is mellow and rich!

Lamb stew step 1

Prepare the auxiliary ingredients: 30 grams of cooking wine, 1 scallion, 15 grams of American ginseng, 15 grams of Codonopsis pilosula, 50 grams of ginger, and 300 grams of Mian yam for later use. Cut the purchased mutton into small pieces and put it into a bowl, then add appropriate amount of cold water into the pot and pour in cooking wine. Put the meat you just prepared into the pot and blanch it. Stew it for about 5 minutes. We can take advantage of this time to wash, peel and cut the white radish.

Lamb stew step 2

Cut the green onion into sections, smash the ginger with skin and put it into the bottom of the casserole, put in the blanched lamb pieces, add water to cover the lamb, wrap the American ginseng and codonopsis in gauze and put them in, then add cooking wine. Bring to a boil over high heat, skim off the floating residue with a spoon, and simmer for about 40 minutes over low heat.

Lamb stew step 3

Peel the long yam, cut it into strips, and soak it in clean water for later use. After about 40 minutes, when the mutton is cooked, add the yam strips and simmer for another 15 minutes. Sprinkle some pepper after stewing. Just add appropriate amount of salt and mix well. Then sprinkle some chopped green onions and it's delicious

Finally, Yueyue tells everyone some clever cooking tips:

1 You can stew lamb in either a casserole or a pressure cooker. It will take more than an hour to stew it in a casserole, while a pressure cooker is more efficient.

2 There is no need to add strong spices such as pepper and star anise to stew lamb. To remove the fishy smell, just add enough ginger and green onion. Lamb must be stewed slowly over low heat to become tender. High heat will make the meat tough. Although aniseed can remove the fishy smell, adding too much will cover up the freshness of the mutton itself.