Drink more mutton soup in cold weather, don't stew it directly! Teach you to do this, the soup is delicious and has no smell

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Guide: Drink more mutton soup in cold weather, don't stew it directly! Teach you to do this, the soup is delicious and has no smell!

 Today we share with you a correct way to stew lamb, so that our stewed lamb will have a strong and fragrant soup, delicious, and without smell.

Every year in the autumn and winter season, the weather is relatively cold, so at this time people must like to drink some nutritious soups, such as our common stew beef soup, stewed chicken soup, duck soup, carp soup, mutton soup, etc. And so on, are very nutritious.

Because the weather is relatively cold, people’s immunity will decline, so the soup of these meat dishes is rich in calcium, zinc, iron, and a variety of trace elements and minerals, which can quickly help us improve our immunity. Give our human body a nourishing and nourishing effect.

But what we’re talking about today is mutton soup. If you go out and buy a bowl of mutton soup, its weight may not be a lot, but it will cost us about 30 yuan to buy a small bowl, so many people think If it is not cost-effective, most people will cook the mutton soup at home by themselves, not only the portion is large, but also the food is clean and hygienic.

But when most people stew the mutton soup at home, they put the mutton directly into the pot and simmer for a few hours. In fact, this method is wrong. If we want the mutton stewed to be more delicious and delicious, If so, we all need to learn this correct method of stewing lamb soup.

1. First, we first prepare the ingredients used: fresh lamb, crucian carp, green onion, ginger, coriander, oil, salt, white radish and other condiments commonly used in kitchens.

2. Clean the fresh lamb we prepared first, then cut the lamb into even-sized pieces, and then put it into a basin of clean water to start soaking, soaking about an hour in advance, so that the lamb can be A large part of the blood is soaked first, because the mutton smell mainly comes from the blood, so it needs to be soaked.

3. Remove the scales and other dirt from the crucian carp that we have prepared, and then clean the black film or blood in the belly of the fish, and then put the fish into a large clean bowl, and add a little salt to the bowl And pepper, spread evenly by hand, marinate the carp for ten minutes in advance.

4. Wash the green onion and ginger, white radish and coriander we prepared separately, and then cut the green onion and ginger into slices of green onion and ginger, and put them aside for later use. Then wash our prepared radishes, peel and cut them. Turn the radish into evenly sized pieces of radish, then wash the coriander, and then cut into small pieces for later use.

5. Start the pot to boil water, first add the right amount of water to the pot, then add the cooking wine and three slices of ginger into it, then put our soaked lamb into the pot and open the fire together, simmer for two minutes to give the lamb Boiled water. After blanching the lamb, place it in warm water and clean it first.

6. Then re-start the pan and heat the oil. After the oil temperature rises, first slide the oil into the pan, so that the bottom of the pan is stained with oil, then pour out the hot oil, add the cold oil again, and add a little bit of the cold oil With salt, put the crucian carp we prepared into the pan and start frying until golden on both sides, and then serve it for later use.

7. Re-start the pan and heat the oil, and directly put the lamb that has just been blanched into the pan and start to fry. When the lamb is browned, add proper boiling water to it and add the chopped green onion and ginger to it. Remember The amount of boiling water must be less than lamb.

8. When the pot starts to boil, everyone will put the lamb and the soup back into the casserole together. Don’t worry and start to stew after putting it away. You also need to put the crucian carp that we just fried in the casserole together. Add appropriate amount of warm water until the ingredients are gone, then continue to turn on high heat to bring the pot to a boil.

9. After about 50 minutes of cooking, you can directly fish out the sliced ​​ginger, green onion and crucian carp, and then put the sliced ​​radish into the pot and start to simmer. At 15 minutes, you can sprinkle a little pepper and edible salt, stir evenly and then it will be out of the pan. When it is out of the pan, add a little coriander to it, so that it can be directly out of the pan. The delicious and delicious lamb stew is ready.

​This method is mainly that we stew fish and lamb together, so that we can make the stewed lamb soup more delicious, delicious, and friends who like to drink lamb soup must try these two ingredients. The smell of being together! Many people may not have tried it before and must try it at home.