After the slight heat, it will enter the dog days. Now the weather is getting hotter and hotter, and the human body will be more full of blood. At this moment, drinking a bowl of mutton soup can be a good way to "attack inside and outside" the body, remove the dampness and coldness in the body and replenish the human body.
However, because of the strong smell of pork, many people can't get rid of the mutton smell when stewing mutton soup. The stewed mutton soup is not fragrant, and the soup is not fresh, only a mutton smell. Mainly because, in order to better remove the fishy smell of mutton soup, these people will add a lot of seasonings to remove the fishy smell, which is very undesirable. Mutton stew, the simpler the seasoning, the better. Too much seasoning is not worth the candle. Now let's share with you how to stew mutton soup with less meat and no smell, just three steps:
Remove blood. Wash the blood on the surface of the beef first, then put it in a cold water basin, add a spoonful of edible salt, mix well, soak for an hour, and soak the blood below. Change the water vertically and add edible salt once, which will be very clean. Don't draw water to remove blood.
Many people will use blanching to remove blood, but after blanching mutton, the fleshy ground will become hard and firewood, and there is no meat flavor. The method of salt water soaking can not only remove blood and residue from beef, but also retain the tenderness of beef.
Put enough cold water in the boiling pot, and be sure to top it up. Mutton stew soup can not be continued halfway, which will endanger the temperature of water, resulting in tight beef meat and hard taste. When adding water, it is popular to boil the water and then pour in the beef. Beef doesn't need cold water in the pot. Cold water will affect the taste of beef.
Because there is no water in beef, the water will froth when it is boiled. At this time, remember to take a spoon to skim off the foam on it, so that the stewed mutton soup will be more delicious.
Adding condiments is also a very important step. When you stew lamb chops, you only need to add two seasonings: white peony root and fennel. Peony and fennel can not only remove the fishy smell and improve the taste of juice, but also make beef more tender.
When cooking, there is no need to add other condiments besides these condiments. There is a saying that "pigs don't put Chili, sheep don't expect it", that is, don't put Chili in stewed pork and don't put too much seasoning in stewed lamb chops.
Wrap Radix Paeoniae Alba and Fructus Foeniculi in gauze, put them in a pot with beef, and bring them to a boil over low heat for about an hour. The smell of beef will gradually float out. Now, open the pot cover, take some white pepper and edible salt, mix well and take the pot. Finally, sprinkle with onion or coriander leaves and eat.
Key: Mutton stew only needs four seasonings. Paeonia lactiflora and fennel are put into the pot with beef at the beginning of cooking, and edible salt and white pepper are put into the pot at the end of cooking. Because drinking mutton soup is easy to get angry, I finally got some white pepper when I was out of the pot.