1, the first is the cleaning of mutton, because mutton itself has a strong smell and a lot of blood, so it must be removed. The best way is to put the mutton in a big pot and wash it with running water, so that the fishy smell and bloody smell can be taken away, and the washing time is not less than 15 minutes. Many mutton shops may need several hours to rinse.
2. The washed mutton needs to be blanched to further remove the fishy smell and blood impurities. When blanching, the amount of water is 5- 10 times that of mutton. Mutton must be cooked in cold water. Adding ginger slices, scallion and cooking wine to the water will help to remove fishy smell. Blanch for 3-5 minutes after the fire boils, during which a large amount of white floating foam will float and be skimmed off with a spoon.
3. Take out the cooked mutton and rinse it with warm water for later use, so as to wash away the grease and impurities attached to the mutton surface.
4. Next, start cooking mutton soup. The mutton must be boiled in hot water, so that the meat will not shrink into firewood when it is cold, and the soup can be cooked whiter and more fragrant.
5. Cooking mutton soup doesn't need too many spices. There are three basic spices. Ginger, scallion, angelica dahurica and angelica dahurica are essential spices for stewed mutton soup, which can enhance the fragrance and smell of mutton soup, and also make stewed mutton soup more milky.
6. Zanthoxylum bungeanum is an alternative spice for stewed mutton soup, which can stimulate fresh fragrance and make mutton soup taste more prominent. It will be used in mutton stew in many places, and put it according to personal preference.
7. Generally, mutton soup should be simmered on low fire 1 hour, and mutton is easy to bite.
8. Salt can be given halfway or finally. If given early, mutton tastes hard. When cooking mutton soup, you can bring some bones or sheep oil. The cooked mutton soup is more milky white in color, full in taste and not dull.