How do you cook mutton so that it is not fishy? How to stew mutton, delicious and no fishy smell

Tips for removing the smell of mutton 1Drill some holes in a radish and cook it with the mutton in the pot, or put a few mung beans in the pot to remove the fishy smell! 2.

Boil the mutton in water, add a little garlic and thin chili pepper (chili oil or chili noodles and water to form a thin paste), and the gas can also be reduced! 3.Wash and chop the lamb, put it in a pot of boiling water, and pour some rice vinegar over it.

Generally, 1 kg of mutton can be put with one catty of water and half a tael of vinegar. Cook until the pot is boiling, take out the mutton, and the gas can be relieved! 4.

When roasting and boiling mutton, add a certain amount of curry powder to remove gas. Generally, half a pound of mutton is put in half a tael of curry powder. 5.

When stewing meat, put one or two chopped carrots, or one or two tomatoes, so that not only the color is beautiful, but also delicious and there is no smell. 6.If you want to try the exotic lamb stew, you can also put a small spoonful of ground coffee when you stay, not only does it not smell but also has a strong coffee aroma!

Codonopsis Lamb Ingredients: 500 grams of fresh mutton, 10 grams of Codonopsis, 10 grams of red dates, 10 grams of wolfberry, 10 grams of ginger. Green onions, salt, chicken essence, sugar, a little pepper, Shao wine, vinegar.

Method: (1) Chop the mutton into pieces, wash the codonopsis, soak the red dates and wolfberries, and slice the ginger. (2) Add water to the pot, when the water is boiling, put in the mutton pieces and blanch them, remove them and rinse them for later use.

3) Put the clay pot on the fire, put in the mutton, a little vinegar to remove the fish, put ginger, codonopsis, red dates, wolfberry, green onions, Shao wine, add water, cover the fire and boil over medium-low heat for about 2 hours, add salt, chicken essence, sugar, pepper to taste.

Put a few mung beans in it to get rid of the fishy smell.

1. Wash the mutton and chop it into pieces.

2. Prepare all the side dishes: wash the onions and tomatoes and cut them into large pieces; peel the carrots and potatoes and cut into cubes; Whole garlic, peeled; Cut the ginger into large slices; A small amount of cinnamon and set aside.

3. Put the mutton in a pot with cold water, blanch it and wash it with water to remove the foam and oil, drain and set aside.

4. Put a small amount of oil in the pot, heat it with an appropriate amount of rock sugar, and heat it over medium-low heat until the rock sugar melts.

5. Pour in the lamb and stir-fry constantly.

6. Bring the meat to color, tighten the meat, and set aside.

7. Wash the pot, add a small amount of oil, heat, add garlic + ginger slices + cinnamon, and stir-fry.

8. Pour in the tomatoes and onion cubes and stir-fry a few times.

9. Add the carrots and potato wedges and stir-fry until the onion is slightly soft.

10. Pour the lamb and all the side dishes into the pressure cooker and add the appropriate amount of water at once.

11. Cover the pot and cook over high heat until the gas is out.

12. Simmer over medium-low heat for about 50 minutes.

13. During the cooking process, prepare the garlic sprouts, wash them well, and cut them into medium and long sections.

14. When the time is up, remove the cover, sprinkle in the garlic sprouts, and add an appropriate amount of salt.

15. Stir it with a spoon, simmer for 5 minutes away from the lid of the pot, and the delicious, rotten and fishy mutton is ready.

How to stew mutton, delicious and no fishy smell

1. When stewing mutton, add Sichuan pepper to remove the fishy smell, but the amount of Sichuan pepper should be controlled.

2. When stewing mutton, add an appropriate amount of ginkgo to remove the smell.

3. Before stewing the mutton, clean the purchased mutton, and then soak the mutton in water for two hours.

4. When stewing mutton, the mutton should be blanched, and some dirty things in the mutton should be blanched out, and the foam produced can be skimmed, so that the fishy smell of the mutton can be removed, and the effect is more significant.

Add plenty of green onions to remove the fishy smell. Put the meat in cold water and boil, change the water to cook the soup, and the smell will be eliminated.

Mutton pot is a dish, and the main wild skin of the main wild skin should be mutton or lamb chops, ginger, angelica, etc. The function is to strengthen the muscles and bones, and invigorate the blood through the meridians. Mutton soup is sweet and warm, can warm the yang and dispel cold, nourish qi and blood, and strengthen the body. Here's how:

Ingredients: 500 grams of fresh mutton, 10 grams of Codonopsis, 10 grams of red dates, 10 grams of wolfberry, 10 grams of ginger. Green onions, salt, chicken essence, sugar, a pinch of pepper, cooking wine, vinegar.

Method: 1) Cut the mutton into pieces, wash the codonopsis, soak the red dates and wolfberries thoroughly, and slice the ginger for later use.

2) Add water to the pot, and when the water boils, blanch the mutton pieces, remove and rinse and set aside.

3) Put the clay pot on the fire, put in the mutton pieces, ginger, codonopsis, red dates, wolfberries, green onions, cooking wine, add an appropriate amount of water, cover the high heat and bring to a boil over medium-low heat for about 2 hours, then add salt, chicken essence, sugar, and pepper to taste.

The nutritional value of mutton is very high, the color is umami and delicious, but the smell of mutton affects the appetite of many people. The smell of mutton mainly comes from the volatile fatty acids in mutton, and if you try to remove or alleviate it before cooking, you can remove it or reduce the smell of mutton. Several methods are introduced for selection.

1. The radish is poked into a few holes in the white radish, put it in cold water and boil it with the mutton, take out the mutton after boiling, and then cook it separately to remove the smell.

2. Rice vinegar method Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue cooking, which can also remove the smell of mutton.

3. When cooking mutton by mung bean removal method, if a little mung bean is added, the smell of mutton can also be removed or reduced.

Fourth, when the curry is to go to the fat method to roast the mutton, add an appropriate amount of curry powder, generally 1000 grams of mutton put half a pack of curry powder is appropriate, after cooking thoroughly, it is no smell of curry mutton.

5. After soaking the raw mutton in cold water several times, cut it into slices, shreds or small pieces and put it on a plate, and then mix it with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water per 500 grams of mutton. At some point, cooking wine and baking soda can fully remove the smell from the lamb.

6. When cooking mutton by the method of removing medicinal materials, wrap the crushed cloves, sand kernels, cardamom, and perilla with gauze, and cook them at the same time, which can not only remove the meat, but also make the mutton have a unique flavor.

7. Soak the mutton in cold closed water for 2-3 days, and change the water twice a day to leach out the ammonia substances in the mutton sarcoplasmic protein, which can also reduce the smell of mutton.

8. When stewing mutton with orange peel, put a few dried orange peels in the pot, boil them for a period of time and then remove them, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton.

9. Walnut removal method Select a few good quality walnuts, break them, put them in a pot and cook them with mutton, or remove them.

10. Hawthorn removal method is cooked with hawthorn and mutton, and the effect of removing the smell of mutton is very good.

After the frozen mutton is thawed, wash it three times with water to remove the blood foam, put it in a clean pot and pour a small amount of tap water, start boiling, boil until the water boils, remove the mutton, wash it three times with clean water, and control the dry water.

Pour the water in which the mutton is boiled, then clean the pot, re-put in the clean water and put in the mutton, ** boil, after the water boils for about 15 minutes, a layer of white foam on top of the soup, and then use a spoon to put the white foam in a bowl, which is the dirty substance released by the lamb during the cooking process.

Cut the ginger into thin slices, put it in the soup, cover the pot, adjust to low heat and start simmering, simmer for 1 hour, separate the mutton bones and meat, take out the mutton, leave the following noodles or put some freshly cut garlic seedlings in the soup, the taste is also very fragrant, and then put in the seasoning when drinking the soup, do not need to put salt at other times, and then put salt when drinking the soup.

Precautions: The first point: wash the mutton, put it in a pot and put it in cold water to boil, this step washes off the fishy smell of the mutton, what seasoning does not need to be put, the kitchen tap water can be.

The blanched lamb should be washed twice more with clean water, and there is dirt on the surface of the lamb. This is a key step in making mutton soup without fishy smell, do not cook mutton soup directly in the pot, blanch first to remove the dirty things so that there is no fishy smell.

The second point: after the mutton soup is boiled, skim off the white foam and then put in the ginger slices, only need to put in the ginger slices, the ginger slices must be cut very thin, so that it is easy to cook and easy to taste, do not cut thick, and finally use the mutton to cook, when the mutton is fished out, take out the ginger slices.

The third point: the mutton soup is freshly made and drunk, don't put it on the next day, the next day the fresh mutton soup doesn't taste good, this must be remembered, don't be reluctant to throw away the mutton because you spent a lot of money to buy, a mutton soup is put for several days.

Dish]: Lamb stewed radish.

Cooking ingredients]: three catties of lamb leg meat, a white radish, a green onion, four slices of ginger, four star anise of garlic, 15 peppercorns, four bay leaves, two spoons of light soy sauce, one spoonful of dark soy sauce, four spoons of cooking wine, two spoons of Pixian bean paste, a spoonful of white vinegar, a spoonful of pepper, a spoonful of bean paste, 50 grams of chili sauce.

Cooking Steps]:

1. First of all, go to the supermarket to buy all the ingredients used, mutton must buy fresh mutton, do not buy frozen mutton, this time the ingredients must choose lamb shank, because the lamb leg meat tastes very chewy, Dou Natan tastes better, the white radish is cleaned, and put aside for later use.

2. First of all, cut some minced garlic and chopped green onions, put them in a container for later use, and then cut some ginger slices and put them in a bowl, and the three ingredients can be put together.

3. Put an appropriate amount of cooking oil in the pot, heat the oil over high heat, turn to low heat, add ginger, garlic and star anise, and fry the three ingredients to bring out the fragrance.

4. Then take out all the ingredients with a spoon, after taking out, put in the mutton and mutton that have just been cleaned, add it to the pot and stir-fry the mutton with sauce a few times, stir-fry until it is slightly white, add two spoons of cooking wine to remove the smell, because the mutton will have a slight smell, so adding cooking wine can remove the smell. Empty paulownia.

5. After stir-frying evenly, add a spoonful of spicy sauce and a spoonful of bean paste, stir-fry the butter in the sauce over high heat, and fry for about two minutes.

7. Buy a lemon in the supermarket, clean it, you can clean it with edible salt, cut the outside of the lemon into thin slices of uniform size, put it in the pot, the lemon can increase the fragrance and remove the smell.

8. Add two bowls of water, cover the mutton, cover the pot and simmer for about four minutes, and bring the water to a boil.

9. Cut the white radish that has just been prepared by peeling it to slowly remove the skin and cut it in half, if you can't use one, seal the other half of the carrot with plastic wrap, put it in the refrigerator and refrigerate, cut the carrot in half and cut it into a uniform size of the back, as shown in the figure.

10. After the water is boiled, add the cut white radish, after the white radish is put into the pot, you can use a spatula to stir-fry the following, so that the white radish is evenly soaked in the mutton.

11. Cover the pot and simmer for about ten minutes, stew the mutton to taste, and dry the soup.

Cooking Tips]:

1. When choosing white radish, you can judge whether the white radish is fresh according to the weight of the white radish.

2. There is a little secret when choosing mutton, you can judge whether the mutton is fresh according to the taste of the mutton, generally with a faint smell, such mutton is fresh mutton, and with the taste of rotten, such mutton has been put for a long time, do not choose.

Noodles introduce the preparation of stewed mutton soup.

Ingredients: 500g mutton

Auxiliary materials: appropriate amount of cooking wine, appropriate amount of blind onion in the front hall, 3 slices of ginger, appropriate amount of Sichuan pepper, appropriate amount of dried orange peel, 2 hawthorns, appropriate amount of salt.

Steps to make the stewed mutton soup:

1.Soak the sheep in cold water for two hours, and change the water at intervals of one hour.

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

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

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

5.Then add the peppercorns, green onion and ginger, dried orange peel and hawthorn.

6.Cover the pot and simmer for a few hours.

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

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