Can you put ginger in boiling mutton Do you want ginger to put in mutton soup

You can put ginger, it is best to put some fresh ginger when cooking mutton without peeling the skin, because the ginger skin cools the fire, clears heat, relieves pain, rheumatism, and eating it with mutton can reduce astringency. Both lamb and ginger are warm, and when they are added together, some people get on the fire. People who have a cold can warm up, and those who are prone to fire eat less mutton and ginger.

Ginger can be put in boiled mutton, which can remove the smell and remove the body. But you can't put peppercorns, spices such as large ingredients.

Hello, of course, the mutton soup needs to be put in ginger. The mutton itself has some smell, and if you add ginger, it can effectively reduce the degree of smell.

Here's how to make the lamb soup:

Soak the lamb in cold water for two hours, changing the water at intervals of one hour.

Wash the lamb with water and cut it into small pieces.

Pour enough water into the pot and place the sliced lamb pieces into the pot.

After boiling over medium heat, skim off the foam and pour in the cooking wine.

Then add the peppercorns and green onionsGinger, dried orange peel and hawthorn.

Cover the pot and simmer for a few hours.

Remove the orange peel and hawthorn and sprinkle in an appropriate amount of salt.

Turn the heat to medium and continue to simmer for 15-20 minutes, then turn off the heat and serve.

I like to make carrot and lamb soup.

In step 7, you can add some carrot cubes or slices.

The quality of mutton greatly affects its taste, and a good mutton itself will have a greater flavor after being slaughtered and deacidified. There is also a much greater flavor of goat meat than lamb meat. The taste of mutton in our Inner Mongolia is relatively small, and I hope you can come to our Inner Mongolia to taste the mutton in Inner Mongolia.

If it's not convenient, you can also buy Little Sheep online.

Meat industry of Amut mutton, Xilin Gol League.

Sunit lamb. I hope mine can help you

Lamb bone broth. <>

Lamb broth.

It is necessary to put ginger.

Mutton itself has a peculiar smell, in order to eliminate the peculiar smell, green onion and ginger are generally used as seasonings to eliminate the smell of mutton itself.

No, you can put ginger, and the method is as follows:

Materials. Ingredients; 50 grams of angelica, 200 grams of mutton, a piece of ginger.

Accessories; Salt to taste.

To prepare angelica ginger mutton soup.

1. Put mutton, water, ginger slices and cooking wine in the casserole.

Appropriate amount, bring to a boil and remove.

2. Clean the mutton with warm water and prepare the ginger.

Slice and wash angelica.

3. Put an appropriate amount of boiling water in the casserole and add the cleaned mutton. Bring to a boil.

4. Add ginger slices. Bring to a boil.

5. Finally, add an appropriate amount of angelica and cook over medium-low heat for about 90 minutes. Add an appropriate amount of salt to taste before cooking.

6. Eat meat and drink soup, each of which is very delicious.

7. Angelica ginger mutton soup finished picture.

When boiling mutton, putting ginger slices is a bad experience, generally speaking, cooking mutton needs to put some ingredients to remove the smell and remove the smell to help the mutton more delicious. Cooking mutton must be under the guidance of a professional chef and then steamed, it is important to choose the origin of mutton, it must be Inner Mongolia, Inner Mongolia mutton is the best.

Some people do say that, but I usually put ginger slices when I cook lamb, and I think it removes the smell.

Ingredients: 500 grams of lamb chops (chopped).

Ingredients: about 12 rock sugars, about 25 ml of vinegar, 2 star anise, cinnamon.

A small piece, grass fruit.

1, 2 bay leaves, 5 red dates, 3 dried chilies, ginger (sliced), green onion (knot), cooking wine.

Appropriate amount of each. Steps:

Braised lamb chops. 1.Wash the chopped lamb chops with blood water, put an appropriate amount of cold water in the pot, put in the washed lamb chops, add about 25 ml of vinegar, boil and remove the lamb chops with a colander, rinse the blood foam with water, drain and set aside.

2.Crack the rock sugar, put an appropriate amount of oil in the clean pot, add the rock sugar, and fry it over low heat until melted;

3.Add the lamb chops, stir-fry until colored, then add two teaspoons of cooking wine, stir-fry well;

4.Add washed star anise, cinnamon, grass fruit, bay leaves, dried chili, red dates, ginger slices, green onion knots, pour in an appropriate amount of hot water (about 3 cm higher than the lamb chops), bring to a boil over high heat and scoop off the foam with a spoon;

5.Add an appropriate amount of salt, turn to low heat, cover the pot, and cook for about 80 minutes until the mutton soup is crispy and dry.

Precautions. 1.Add a little vinegar when blanching mutton, which can effectively remove the smell;

2.Stir-fry sugar color.

After adding oil, you can add rock sugar, and use low heat to avoid over-frying and bitter taste;

3.It is best to put enough water at one time, if you need to add water ** hot water halfway.

Ingredients: lamb ribs, dried radish, green onion, ginger, garlic, coriander.

Seasoning: salt, cooking wine, dark soy sauce, large seasoning, Sichuan pepper, honey.

Steps: 1. Wash the lamb ribs, add salt, cooking wine, green onions, ginger, peppercorns, and ingredients to marinate for a few hours.

2. Put hot water in the pot and put the lamb ribs into the blanching water, no need to pick out the condiments. Wait for the water to boil the outer skin of the meat.

Braised lamb chops. The meat changes color, and the finger hood is picked out one by one with chopsticks. (Use chopsticks to prevent blood from sticking to the meat).

3. Put a little oil in a wok, put honey in the hot oil, add the pork ribs and stir-fry to color, pour in cooking wine, a little dark soy sauce, add green onions, ginger, garlic, and dry radish and fry for a while.

4. Add hot water, cover the lamb ribs, cover the pot, bring to a boil and simmer for 3 hours. After the soup is dried, the mutton is soft and rotten, and the coriander is added to the pot.

Ingredients: lamb (1 pound), carrot (1 piece), shallots (more than 10 pieces), white radish (1 2 pieces).

Seasoning: dark soy sauce (1-1 2 tbsp), salt (1 tbsp), sugar (1 tsp), pepper.

A little) water (to taste).

Steps: 1. Wash the mutton out of the water, put in the white radish pieces and cook together, until the mutton is 5 mature, take out the white radish and discard.

2. Peel and cut the carrots into pieces, peel the shallots and keep the original grains.

3. Heat 1 tablespoon of oil, stir-fry the shallots and mutton until fragrant, add seasonings and water, bring to a boil, and then cook over medium heat.

4. Add the carrot pieces to the same simmer until rotten, and the juice can be thickened before serving.