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How is the mutton stewed delicious and rotten without fishy taste?

Here are the steps for my stewed mutton: buy mutton with skin, clean the wool and cut it into pieces, soak for an hour to remove the blood, reduce the fishy smell and avoid blackening the soup. Cut spring onions and ginger, blanch water to float foam, then remove and rinse. Add lard in another pan, stir-fry mutton until golden, add onion and ginger and continue to stir-fry.

Double Boiled Lamb Soup's practice: cut the mutton into pieces, slice the ginger and cut the onions into sections. Add water to the pot, add mutton, ginger and green onions, bring to the boil, turn to medium heat and cook for 30 minutes, add cooking wine and salt for another 10 minutes, cook thoroughly and serve.

Add Hawthorn and stew together to make the mutton cooked faster and seasoned.

Double Boiled Lamb Soup, how to cook the best?

Prepare ingredients: choose fresh mutton, wash it and cut it into pieces, blanch the blood with hot water and set aside. Stew: put the mutton into the pot, add enough water, bring it to a boil, skim off the foam, and add the right amount of spices such as ginger, onions and star anise.

Double Boiled Lamb Soup's practice is simple, the following are personally recommended Double Boiled Lamb Soup's practices and ingredients: cut the mutton into pieces, blanch the water to remove foam, add sliced ginger, green onions, cooking wine and water, simmer over low heat for 1-2 hours until soft waxy, season with salt, sprinkle with green onion and coriander. Pay attention to the heat and time to make sure the mutton stew is cooked properly. The amount of seasoning can be adjusted according to personal taste.

Stew put the well-watered bones in a casserole, add green onions and ginger, add water, sprinkle with sugar, and pour in cooking wine. Keep the heat for 20-30 minutes, skim off the foam, remove the green onions, turn to medium heat and simmer for about 30-40 minutes, then turn to low heat and simmer for more than 2 hours.

How to stew goat meat in clear stew

1, a leg of lamb, chopped pieces, it is best to sell meat chopped a little bit.

2. First soak the mutton in cold water for 2 hours, then rinse the mutton with clean water several times.

3. Double Boiled Lamb Soup does not need to add wine. After boiling the water, keep it simmered over medium and medium heat for about an hour and a half. The time can be appropriately extended. The salt can be put halfway. You don't have to wait until the end.

4. The following is a complete collection of goat meat I brought to you. Welcome to read.

Double Boiled Lamb Soup, for example, is cooked over low heat. Before cooking, cut the mutton into square pieces and blanch it with boiling water to remove blood foams and impurities. At this time, the fiber of mutton is in the shrinking stage, which should be transferred to medium heat, add auxiliary ingredients, cook for a while, and then move to low fire, so that the contracted fiber of mutton can be gradually extended.

6. Chopping mutton into pieces and flying water to remove blood foam. Add the peeled chopped burdock and sliced ginger, and add enough water. After the inflammation boils, turn to small boil and simmer for two to three hours until the soup is thick and white. When eating out of the pot, mix salt and sprinkle with chopped onions. Tip: PS.

How to Double Boiled Lamb Soup is delicious and simple

Step 1: prepare mutton, cut into large pieces and wash. Step 2: boil a pot of water and blanch it first. Then wash the blood foam. Step 3: put another pot of water into the blanched mutton, add a large piece of ginger and the right amount of pepper. Stew for about 5 hours. Step 4: slice the cooked mutton. Then pour it back into the soup pot.

Buy mutton with skin, clean the hair and cut it into pieces, soak for an hour to remove the blood, reduce the fishy smell and avoid blackening the soup. Cut spring onions and ginger, blanch water to float foam, then remove and rinse. Add lard in another pan, stir-fry mutton until golden, add onion and ginger and continue to stir-fry.

Stew: turn to low heat and continue to simmer for about 1-2 hours until the mutton is rotten and the meat becomes tender and smooth. Seasoning: according to your taste, add some seasonings such as salt, pepper and monosodium glutamate. Out of the pot: pour the stewed mutton soup into a bowl and sprinkle with some parsley and chopped onions to enjoy the delicious Double Boiled Lamb Soup.

Double Boiled Lamb Soup's practice is simple, the following are personally recommended Double Boiled Lamb Soup's practices and ingredients: cut the mutton into pieces, blanch the water to remove foam, add sliced ginger, green onions, cooking wine and water, simmer over low heat for 1-2 hours until soft waxy, season with salt, sprinkle with green onion and coriander. Pay attention to the heat and time to make sure the mutton stew is cooked properly. The amount of seasoning can be adjusted according to personal taste.

The practice of clear stewed mutton soup

Prepare raw materials: lamb leg bone 2 "3, Lamb Spine Hot Pot bone half root, ginger one piece, green onion, cooking wine, sugar, water, coriander, salt, chicken essence, white pepper soak the bone and Lamb Spine Hot Pot bone in clean water for more than 2 hours, soak the blood and wash the bone dregs. Blanch water after cold water pan, remove and rinse.

Step: prepare materials. Cut into large chunks. Soak in clean water for two hours (wash with clean water several times during this period). Start the pot, pour in enough water, put in the soaked mutton, cover and simmer. When the water boils, skim off the foam.

Main ingredients: 500g mutton, right amount of onion, right amount of ginger, right amount of Chinese wolfberry, right amount of Hawthorn, right amount of salt. Soak the mutton in water for more than an hour and remove the blood. Cut the mutton into pieces and soak for another ten minutes. Control the moisture content. Put water in the casserole and put the mutton into it. Boil the water, skim off the foam and put in the spring onions and ginger.

Double Boiled Lamb Soup's correct approach

Prepare ingredients: choose fresh mutton, wash it and cut it into pieces, blanch the blood with hot water and set aside. Stew: put the mutton into the pot, add enough water, bring it to a boil, skim off the foam, and add the right amount of spices such as ginger, onions and star anise.

Double Boiled Lamb Soup's practice is simple, the following are personally recommended Double Boiled Lamb Soup's practices and ingredients: cut the mutton into pieces, blanch the water to remove foam, add sliced ginger, green onions, cooking wine and water, simmer over low heat for 1-2 hours until soft waxy, season with salt, sprinkle with green onion and coriander. Pay attention to the heat and time to make sure the mutton stew is cooked properly. The amount of seasoning can be adjusted according to personal taste.

Methods: first, wash the mutton and slice it. Then blanch the mutton in the pot: the mutton smells fishy, and the blanching water can remove part of the fishy smell and blood. Then cut the ginger into small pieces. Bring to the boil over high heat and simmer slowly for 30 minutes.

If you want to stew the white, delicious and tasteless mutton soup, today I will teach you a trick to make sure that the rotten meat soup is as delicious as what is made in the restaurant. Friends who like to drink mutton soup should learn from me. [stewed mutton] prepare mutton, scallions, ginger, cooking wine, Angelica dahurica, turnips, coriander, chives, lard and salt.

Stew put the well-watered bones in a casserole, add green onions and ginger, add water, sprinkle with sugar, and pour in cooking wine. Keep the heat for 20-30 minutes, skim off the foam, remove the green onions, turn to medium heat and simmer for about 30-40 minutes, then turn to low heat and simmer for more than 2 hours.

Double Boiled Lamb Soup "practice, meat rotten soup fragrance, white, delicious and tasteless, nutrition nourishes the whole family to eat." The practice of stewing sheep soup is very simple, but if you don't master the correct method, it will not taste good. Mutton is rich in protein and amino acids, which itself has a strong taste, while the taste of mutton mainly comes from the fat in the meat.