The most well-known thing about mutton is that it can drive away the cold. Besides, mutton also has the function of clearing intestines, so mutton is not necessarily delicious only in winter. Even in the hot summer, there is little mutton chop soup stewed with mutton chop, and it is very comfortable to drink without adding too much seasoning.

The practice of mutton chop soup 1:

Ingredients: lamb chop, star anise, nutmeg, fragrant leaves, cinnamon, salt;

1. soak the lamb chops in clear water for several hours, then rinse them with clear water and blanch them in boiling water for a while;

2. Put the sheep in a wok, stir-fry for a while with medium fire, dry the water, and then add a proper amount of water, fragrant leaves, cinnamon and star anise to stew;

3. The lamb chops are cooked with high fire first, and then simmered with medium and small fire. Stew for about an hour and a half, then add some salt to taste, or add some balsamic vinegar and mix well.

The most suitable season for this kind of lamb chop soup is naturally winter, but in autumn, it is a season suitable for health preservation, and it will undoubtedly bring unexpected effects to your health preservation, and then even in hot summer, this kind of lamb chop soup is completely unprepared.

Practice of lamb chop soup 2:

Ingredients: lamb chop, radish, ginger, cooking wine, dried Chili, salt, coriander, dried tangerine peel, sugar cane;

1. Wash lamb chops, cut radish into pieces, cut sugarcane into small pieces, and wash dried tangerine peel for later use.

2. Add a proper amount of water to the pot, slice ginger, then add lamb chops and cooking wine, boil over high fire, and skim off the oil foam on the surface;

3. Cook for a while, remove and drain the water for later use, heat the cooking oil in a wok, pour in the dried tangerine peel and ginger slices, and then pour in the lamb chops for frying;

4. After a little stir-frying, pour a proper amount of water, add sugar cane, dried pepper and cooking wine at the same time, boil over medium heat, then pour into the soup pot and cook over low heat for one hour;

When it's time to cook, take out the dried tangerine peel and sugarcane, and then pour the cut radish in and cook for half an hour. Finally, add some salt to taste, add a little peanut oil, stir fry a little, cook for another five minutes, and then take out the pot.

Mutton has a strong smell, so a proper amount of seasoning is necessary. On the way, you can put some spices in the lamb chop soup, or you can wash the lamb chop before cooking, add cooking wine, dried tangerine peel and other spices and cook for a while, or you can remove the odor. Sugarcane may be rare for everyone to remove odor, but the effect is very good. You can try it and dry it in moderation.