How to cook mutton soup more delicious

Compared with pork, lamb is more suitable for people who love sports because it has less fat. Mutton is a tonic in winter, but in summer, eating mutton regularly can make the body sweat faster and make the body stronger. Mutton soup is also a tonic in summer. Mutton soup is a common dish. The taste of mutton soup is not fixed and varies in different cooking methods. Next let’s see what is said below.

Cooking mutton 1. Braised mutton hot pot Ingredients: mutton, white radish, mushroom, cinnamon, hot pot base Instructions:

1. Wash the mutton, cut it into pieces and blanch it. Pour cold water into the pot, add two porcelain spoons of cooking wine and cook the mutton together. Be sure to wash away the blood foam.

2. Except for dried chili peppers, soak other spices in warm water for about ten minutes. Filter out the spices when using them so that the aroma can come out easily.

3. Heat the pan and add oil. When adding soy sauce, add a spoonful of thirteen spices or five-spice powder. It tastes delicious.

4. Stir-fry the hot pot base over low heat until fragrant. You can add some water, about half a bowl, and the taste will be better.

5. Add 1 spoon of oyster sauce and half spoon of dark soy sauce, mix evenly. Then, when the mutton is boiled, take a large spoon of soup from the pot and mix the seasoning evenly; then pour it into the mutton pot along the edge of the pot; after it boils again, turn to low heat and simmer; finally, serve.

Efficacy: It has the effects of warming and nourishing the liver and kidneys, protecting the gastric mucosa, benefiting the blood, nourishing the liver, and improving eyesight. It has a very good effect on the treatment of postpartum anemia, tuberculosis, night blindness, cataracts, glaucoma and other diseases. 2. Mutton soup pot ingredients: fat mutton, 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper,

practice:

1. Wash and slice the mutton;

2. Marinate the mutton with salt for half an hour;

3. Crush the eggs and add starch to make a paste, add ginger, onion and other seasonings, stir well, and then evenly spread the prepared egg liquid on the mutton.

4. Boil the old oil (cooked oil) and pour it over the mutton.

Efficacy: Warming the yang and dispelling cold, replenishing qi and blood, strengthening the body. If stewed and taken regularly, its therapeutic effect is comparable to that of ginseng and antlers.