How to make mutton soup delicious?

First of all, we soak the mutton in water for 2 hours, during which we have to change the water several times to let the blood and dirt of the mutton soak out. In the meantime, we need to peel the radish, wash it, cut it into pieces, and then cook it in cold water, so as to wash away the blood and impurities in the mutton and reduce the fishy smell of the mutton.

Then reheat a proper amount of water, pour it into a mutton pot, add a proper amount of cooking wine, boil it over high fire, add white carrots, onion ginger and pepper, then stew the hawthorn together, cover the pot, stew for 1 hour, then take it out, pour in a proper amount of salt, stew for 15 minutes, and sprinkle some chopped green onion on the hawthorn.

1, don't stew directly.

The smell of mutton is very heavy, so if you want to remove the smell, you need to wash the mutton repeatedly, then cut it into small pieces, put cold water in the pot, pour a proper amount of rice vinegar into the pot, boil it over high fire, then take it out and remove the blood foam from the mutton, which can reduce the smell of mutton.

2. Don't add too much seasoning.

When we stew mutton, we must be careful not to add too much spices to help remove the smell of mutton, which will not only cover up the flavor of mutton itself, but also ruin the soup. We hope that the mutton soup is delicious and nutritious, that is, adding some chopped green onion and ginger, appropriate chopped green onion and pepper to the soup can not only remove the smell of mutton, but also make the soup more fragrant.

Ingredients: 500g of mutton and 750g of sheep bone. Sheep oil100g

Essence formula: 5g of dried tangerine peel, 50g of tsaoko, 5g of angelica dahurica, 3g of clove 1 g, 3g of cinnamon, 2g of star anise, 0g of codonopsis pilosula 10, 0g of jujube 10, 0g of medlar 10, and 0g of ginger 1 g.

Seasoning: salt, sugar, monosodium glutamate, black pepper, coriander, chopped green onion, pepper, cooking wine.

Preparation: We wash the mutton, then chop it into small pieces, then wash and mash the sheep bones, cut off the codonopsis pilosula and wash it, then soak the red dates and medlar, and slice the ginger.

1, put the broken sheep bones into the bottom of the pot, put the mutton into the bottom of the pot, and then put it in cold water. When it is completely submerged, boil it over high fire, skim off the floating foam, take out the mutton and wash it for later use.

2. Then in the second pot, pour a proper amount of water, bring it to a boil, then skim off the floating foam, then pour in a proper amount of water, skim off the floating foam after boiling, put the sheep oil into the boiling, and then skim off the floating foam.

3. Add star anise, dried tangerine peel, cinnamon, tsaoko, clove and angelica dahurica, wrap them with gauze, make spices and put them in the pot. Then put ginger slices, cooking wine, Radix Codonopsis, Zanthoxylum bungeanum, monosodium glutamate and refined salt into a pot and boil over high fire. When the mutton is cooked to medium-cooked, you put the medlar and red dates in it and cook it for about 2 hours.

4, the soup should always be open, otherwise the soup will not be milky white. When the mutton is cooked, take it out, cut it into thin slices, put it in a bowl, and sprinkle some parsley to eat.