How to make mutton soup

Mutton soup is a common soup base in our daily life, mainly because mutton soup is delicious when used to make flour and hot pot soup base. Therefore, for those who like to eat mutton soup, it is very good to eat some in moderation when the weather is cold. Eating some mutton soup in winter is very good for nourishing and warming the body. It is recommended that you learn how to make mutton soup.

Here are the steps:

1. Selection of mutton

1. Mutton is divided into two types: goat meat and castrated ram meat. Castrated ram is a male sheep that has been sterilized. Goat meat is slightly tougher, while sheep meat is finer in texture. Higher in fat than goat meat.

2. Goat meat is cold in nature and is not suitable for postpartum women or sick people. Sheep meat is hot in nature and is nourishing and tonic.

3. When stewing mutton soup at home, it is recommended to choose the ribs, which is what we usually call lamb chops. When purchasing, try to choose ribs with narrow width, as the sheep are younger and the meat is more tender. The fat on the surface of the mutton is evenly distributed and the fat layer is not too thick. Look it up and down when buying. Some unscrupulous merchants will hide a ball of fat in the rib cage and increase the weight. Finally, ask the merchant to chop it into small ribs.

2. Cleaning of Lamb

1. Rinse the mutton with running water first, then put a handful of peppercorns into cold water, put the mutton into the pot, and soak for half an hour to remove the mutton smell.

2. Take out the soaked mutton, replace it with cold water, put the lamb chops in, and cook the meat over high heat.

3. Start cooking the meat

1. When the pot is about to boil, a layer of gray-brown foam will float up. This is blood foam. Use a spoon to skim it off along the edge. Need to skim it a few times. Be careful not to stir it. If you stir it up and down, the meat will become tough and difficult to chew.

2. Another method is to turn on the fire repeatedly several times, and the foam will float up more completely.

4. Add seasoning

The mutton soup will not be completely skimmed off, so turn to low heat and add two scallions, three or four slices of ginger, a dozen peppercorns, and one star anise. Cover with lid and cook over low heat.

5. Cook the meat

1. Xiaozhi's family uses an ordinary pot to cook meat. Usually, the small ribs are cooked for about an hour and twenty minutes. Take out a piece and try it. If you like it chewy, you can cook it for a little less time. If there are elderly people at home, or those with bad teeth or who like to eat meat that is a little softer, you can cook it for a little longer. However, it is recommended that the lamb chops be a little chewy, which will be very delicious.

2. Keep the pot boiling and scoop out the meat to avoid the floating oil getting on the meat. Then place on a plate and serve with dipping sauce. It’s so delicious that you can’t stop eating it (you can learn how to make hand-pulled meat for cooking with dipping sauce).

6. Ingredients for making mutton soup

1. Prepare a scallion and some coriander, wash them and chop them.

2. Put appropriate amount of chopped green onion, chopped coriander, MSG, chili oil (the chili oil in the chili oil, it is not recommended to add chili oil), and salt into a bowl.

7. Make mutton soup

Keep the pot boiling, skim off the floating oil in the pot and pour it into the bowl. A bowl of hot and delicious mutton soup is ready.