The most fragrant spice recipe for cooking lamb

If you want to cook a pot of delicious mutton, various spices are indispensable. Every household uses different spices. Therefore, the cooked mutton also has its own characteristics. But the mutton cooked by some friends has a particularly strong smell. Why is that? In fact, it is very likely that you did not choose the right spices. Today we will introduce to you the most fragrant spice recipe for cooking lamb, you can try it.

An interesting set of mutton soup recipes. Unlike most recipes, this one is relatively simple, with only eight spices: sugarcane, galangal, tangerine peel, chuanxiong, cloves, cardamom, angelica, and fennel. If you like spicy food, you can add 15 grams of peppercorns. Friends who are interested can take a look.

Boiled mutton is a traditional Chinese delicacy. Mutton is one of the main meats consumed by the Chinese people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef.

Winter is the best season to eat mutton, which can achieve the dual effects of nourishing the body and keeping out the cold. According to traditional Chinese medicine, mutton is sweet but not greasy, warm but not dry, and has the effects of nourishing the kidney and strengthening yang, warming the middle and removing cold, warming qi and blood, and appetizing and strengthening the spleen. Therefore, mutton has always been regarded by the Chinese as an important food for winter tonic. In addition to being nutritious, lamb is also mouth-wateringly delicious, and the various ways of eating it make lamb very popular.

1. Raw materials for mutton: First, sheep are fed special grass when they are released from the market to reduce the mutton smell, which is also an important way to make mutton delicious; secondly, the meat of sheep that is not slaughtered well has a strong mutton smell.

2. Wash the mutton (very important): wash it with cold water, and wash off the blood with warm water, as the mutton smell is in the blood. The traditional removal method is to boil the mutton with warm water until foam appears, then skim off the foam. If you are afraid of a strong smell, pour out all the water and boil it again. If you are afraid of a strong smell, repeat the process several times.

3. Let the white wine or yellow rice wine simmer for a while, then put it into the pot and cook it when the water is warm. The traditional stove is slow fire, that is, simmer it over low heat;

4. The seasoning is only one or two dried chilies.

5. After cooking, the soup is clear and the oil is translucent.

Material

Ingredients: mutton. Auxiliary ingredients: water, seasoning (onion, ginger, garlic, rice wine, pepper, aniseed, chicken essence, sugar), orange peel, mung bean.

Method 1:

1. Wash the mutton with clean water and soak it for 2 hours.

2. Change the water, put in the mutton, and then add various seasonings of your favorite (add a few pieces of orange peel and a handful of mung beans to remove the fishy smell), boil the water over high heat, and simmer over low heat for about 40 minutes. (The method to judge whether it is cooked is actually very simple. Just poke it with chopsticks. If it can be easily pierced, it is cooked, otherwise it is not cooked.);

3. Remove the cooked mutton and let it cool. Whenever you want to eat it in the future, just cut some and heat it up in the mutton soup. It’s super delicious!

Method 2:

1. Soak the mutton in clean water for 2 hours

2. Put cold water and soaked mutton in a casserole, bring to a boil over high heat, and clear off the foam.

3. Add ginger slices, white pepper (powder), and Sichuan pepper water. Cook over high heat until the soup turns white, then switch to medium heat until cooked.

4. Place the chili paste, minced garlic, chopped shallot, minced ginger (a little) and salt in a small bowl to make seasoning.

5. Take a small spoonful of mutton soup (or no soup) and add it to the bowl, mix the seasoning well.

6. Eat cooked mutton with seasoning

7. Pour the cooked mutton soup into a soup bowl, add salt and chopped green onions (or coriander), and drink the soup.