How to make lamb shank meat delicious and not fishy?

1. Cut the knife into the size of a thumb quickly.

2. Copy it with boiling water for 3 minutes.

3. Re-add boiling water, green onion, ginger, garlic, spices, chicken essence, cooking wine, vinegar and simmer.

After a few minutes, see that it is cooked thoroughly, add salt, and then remove from the pot after 5 minutes.

Mutton is delicious whether it is stewed, braised, shabu-shabu, or roasted. How to remove the smell: 1. Put the mutton under running water and rinse it several times, then cut it into pieces and put it in a container. 2. Add an appropriate amount of cooking wine.

Add a small amount of salt.

3. Pour in an appropriate amount of water and stir well, and the stewed mutton will have no fishy smell after about 30 minutes.

Preparation of lamb broth.

Wash the mutton twice with clean water first, wash the blood water, soak it in cold water for about three or four hours, until the blood water seeps into the cold water, and pay attention to changing the water several times when soaking.

2.When the soaked lamb is put into the pot, remember to use cold water in the pot, never hot water! After the water in the pot boils, skim off the foam on the surface, then add ginger, pour an appropriate amount of cooking wine to remove the fishy smell, simmer for about three hours, the stewed mutton will become very soft and rotten, and the soup will be more rich and delicious.

3.When stewing mutton, you can add a white radish, which will not only make the stewed lamb more nutritious, but also make the soup more delicious. Because white radish has an anti-greasy effect, it can absorb the smell in mutton.

4.If you want the stewed mutton to be more nutritious, you can put some Chinese herbs such as angelica, astragalus, and wolfberry, and then add some salt and pepper if you want to season it.

That's it, it's perfect to sprinkle some coriander and chopped green onions when it's out of the pan.

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Summary. Preparation of lamb shank: prepare the ingredients, lamb shank, green onions, ginger slices, mainly to remove the fishy:

Green onions, ginger slices, cooking wine. First water the lamb leg meat to remove the fishy green onions, ginger slices, cooking wine, then boil the water for 5 minutes, scoop it up and wash it with water, and then prepare a pressure cooker, and press the lamb leg meat for 50 minutes! Remember to put cinnamon, peppercorns, and shallots rolled together, and finally put white radish and simmer together for 30 minutes.

Preparation of lamb shank: prepare the ingredients, lamb shank, green onions, ginger slices, the main fishy: green onions, ginger slices, cooking wine.

First water the lamb leg meat to remove the fishy green onions, ginger slices, cooking wine, then boil the water for 5 minutes, scoop it up and wash it with water, and then prepare a pressure cooker, and press the lamb leg meat for 50 minutes! Remember to put cinnamon, peppercorns, and shallots rolled together, and finally put white radish and simmer together for 30 minutes.

Can you elaborate on that a little bit more?

Specific preparation materials: lamb leg meat, white radish, green onions, shallots, ginger slices, cooking wine, cinnamon, Sichuan pepper. First wash the lamb leg meat and cut it into pieces for later use, prepare green onion segments, cooking wine, and ginger slices to water the lamb leg meat to remove the fishiness, about 10 minutes, then take out the lamb leg meat and wash it for later use, and then put the lamb leg meat, cinnamon, peppercorns, and shallots roll into the pressure cooker and press it to 45 minutes.

Peel and cut the white radish, wait for the lamb leg to be pressed for 45 minutes, then put it in the pot and stew it with the lamb leg for half an hour, and then put it to taste.

Summary. Hello dear, I am glad to answer for you, the simple method is as follows, first step 1, 3 lamb shanks, let the merchant use a chainsaw to divide it into several sections, so that the nutrients in the bones can penetrate into the soup, and it is also convenient to eat bone marrow; Soak in cold water for 15 minutes to soak out some of the blood; Step 2: Put the leg of lamb into an appropriate amount of cold water pot, then pour in an appropriate amount of braised soy sauce, and bring to a boil over high heat; Step 3: After the soup boils, skim off the foam, so that the impurities can be removed; Although the blanching water is clean, the taste of the mutton soup will be much lighter; Step 4, boil mutton and wait for skimming, prepare the seasoning spices: green onions, garlic, ginger, cinnamon, pepper, ginger, dried red pepper, bay leaves, grass fruit, angelica, etc., it is not recommended to enlarge the material that is, star anise, the folk have a "pig does not pepper sheep do not expect" a saying, which means that when stewing pork or a little pepper, stew mutton does not enlarge the material, so as not to suppress the flavor of the spices to suppress the deliciousness of the meat;

Hello dear, I am glad to answer for you, the simple method is as follows, first step 1, 3 lamb shanks, let the merchant use a chainsaw to divide it into several sections, so that the nutrients in the bones can penetrate into the soup, and it is also convenient to eat bone marrow; Soak in cold water for 15 minutes to soak out some of the blood; Step 2: Put the leg of lamb into an appropriate amount of cold water pot, then pour in an appropriate amount of braised soy sauce, and bring to a boil over high heat; Step 3: After the soup boils, skim off the foam, so that the impurities can be removed; Although the blanching water is clean, the taste of the mutton soup will be much lighter; Step 4, boil mutton and wait for skimming, prepare the seasoning spices: green onions, garlic, ginger, cinnamon, pepper, ginger, dried red pepper, bay leaves, grass fruit, angelica, etc., it is not recommended to enlarge the material that is, star anise, the folk have a "pig does not pepper sheep do not expect" a saying, which means that when stewing pork or a little pepper, stew mutton does not enlarge the material, so as not to suppress the flavor of the spices to suppress the deliciousness of the meat;

Step 5: Put the spices into the mutton soup that skims off the foam, sprinkle an appropriate amount of salt, boil over high heat, turn to low heat, cover and simmer; Step 6: When the soup is thick and the meat is rotten, and the thickest part of the meat can be easily pierced with chopsticks, turn off the heat and remove from the pot. The smell of mutton is its characteristic, green onions and angelica are good partners of mutton, and you can put more spices in the red soup, or you can adjust it according to your preferences.

1. Spicy lamb loin.

Ingredients: 300 grams of lamb tenderloin, 50 grams of green peppers, 40 grams of winter bamboo shoots, 1 egg white.

Seasoning: 10 grams of chopped green onion, 5 grams of minced ginger and minced garlic, 1 teaspoon of refined salt and sugar, 1 2 teaspoons of monosodium glutamate, 1 2 tablespoons of cooking wine, 1 tablespoon of soy sauce and sesame oil, 3 tablespoons of hot sauce and starch, appropriate amount of clear soup with a wide shirt, 500 grams of blending oil (about 40 grams).

Method. 1. Wash and drain the lamb loin, cut it into 1 cm cubes, add egg white, starch, refined salt and spicy sauce and mix well.

2. Blanch the bamboo shoots in a pot of boiling water, remove them from the cool, drain them, and cut them into small cubes; Remove the stems and seeds of the green peppers, wash them and cut them into diced teeth.

3. Add the blended oil to the pot and heat it, and put the lamb loin into the croin until it is cooked through.

4. Add diced winter bamboo shoots and green peppers and stir-fry for a while, remove and drain the oil.

5. Heat the pot on the fire, put the diced bamboo shoots and green peppers back into the pot, cook in the cooking wine and stir well.

6. Add diced mutton, add soy sauce, sugar, monosodium glutamate, chopped green onion, minced ginger and minced garlic and stir-fry until flavorful.

7. Add the clear soup to boil, then thicken it with water starch, pour in sesame oil and stir well, remove from the pot and put it on a plate.

2. Mutton meatball soup.

Ingredients: 200 grams of ground lamb, 150 grams of cabbage, 25 grams of minced coriander, 1 egg white.

Seasoning: minced green onion, minced ginger, refined salt, monosodium glutamate, cooking wine, water starch, sesame oil.

Method. 1. Remove the cabbage roots, peel off the old leaves, rinse with water, drain the water, and then cut it into thin strips with a knife for later use.

2. Put the ground lamb meat into a bowl, add minced ginger and green onions, and add water while stirring until the ground lamb is starched.

3. Add egg white, water starch, refined salt, monosodium glutamate, cooking wine, and sesame oil and stir well.

4. Put the pot on the fire, add 1500 grams of water to boil, add shredded cabbage and cook for a while.

5. Use a small spoon to make small balls of fillings and put them in the soup pot one by one to cook.

6. Bring to a boil over a strong fire, skim off the foam, and add the remaining refined salt and cooking wine to adjust the good taste.

7. Add monosodium glutamate, pour in sesame oil, pour into a large soup bowl, and sprinkle with chopped coriander.

Speaking of its taste, I don't like it very much, you can also learn from me to try the method that Jing Heng saw on the food safety ** network: (I used peppercorns and radish, you can try the others yourself), the mutton has removed the smell, and I think everything else is delicious. Soak to remove the fat:

Soak in cold water for about 2 hours, and change the water every hour to make the ammonia in the mutton sarcoplasmic protein fully leached. Orange peel removal method: Put a few dried orange peels in a pot, boil for a period of time and then remove them, and then put in a few dried orange peels to continue cooking, which can remove the smell.

Sichuan pepper removal method: put some Sichuan pepper in the mutton stewing process, and then add green onions and ginger to make the mutton tasteless and more tender. Hawthorn to the fat method:

When stewing mutton, you can put a few hawthorns, which has an excellent removal effect, and the mutton will cook quickly. Walnut removal method: Select a few good walnuts, break them, and put them in a pot to cook with mutton, which can also remove the smell.

Radish removal method: Poke the white radish with a few holes, put it in cold water and cook it with the sheep Liangjiao to make meat, you can remove the smell.