What are some tips for lamb soup? How do you make lamb soup with no fishy smell?

1.Wash the bones and lamb and soak them in cold water for 2 hours. This will remove the fishiness and the soup will not be very cloudy.

2.When boiling mutton soup, you should add enough water at one time so that the soup will be white. 3.

After the soup in the pot boils, remove the blood foam on it, and when cooking the soup, be sure to add ginger slices to remove the smell. 4.The soup cooked in this way, put it in a bowl, put it in a pot alone, add a bowl of mutton, and boil it with salt, so that the taste is good.

The first soaking, we need to soak in cold water for about two hours, then we need to change the water every hour, so that the mutton machine can fully soak the amines in the egg white, the second orange peel to the fat method, we need to put a few dried orange peels in the pot, and wait until it has been boiled for a period of time to take it out, then put in a few dried orange peels and continue to cook, so that you can remove the smell. The third pepper removal method, in the process of mutton stewing, we need to put in some peppercorns, and then put onion and ginger, so that the mutton has no smell, and the boiled mutton is also very tender.

Stewed mutton should be stewed in a pressure cooker, so that the mutton is easy to cook, do not add water in the middle when cooking mutton soup, and fill up the water at one time, so that the mutton soup is more pure. Clause.

1. The mutton soup must be rinsed with water 3 times to remove the blood. Clause.

2. Adding orange peel to mutton soup is easy to remove the fishy smell. Clause.

3. Add white radish to the mutton soup and cook it together, there is no smell, and the taste is very fragrant.

Delicious mutton soup with no fishy smell:Ingredients: 500 grams of sheep Litan meat, 100 grams of red peppers.

Excipients: 3 grams of salt, 3 grams of light soy sauce, 15 grams of peanut oil, 2 grams of monosodium glutamate, 50 grams of ginger, 50 grams of garlic.

Steps: 1. First of all, stew the lamb.

2. Slice. <>

3. Prepare chili pepper and ginger.

4. Garlic cloves. <>

5. Lamb stewed soup.

6. Stir-fry garlic, ginger and garlic cloves in the boiling oil until fragrant.

7. Add the mutton and stir-fry well.

8. Drizzle with light soy sauce and stir-fry with some salt for one minute.

9. Transfer to a saucepan.

10. Pour in the original soup of the stewed mutton.

11. Done.

The smell of mutton is not the same on all meat, and the smell is mainly due to the fascia in the mutton fat, so the fascia should be removed before making mutton, and the smell will be much less;

Blanching is indispensable, so that the blood foam and impurities of the mutton can be removed, and the stewed soup will be more delicious;

When stewing mutton soup, add a little sand ginger and white radish, white radish can also remove the smell of mutton, and the soup boiled out is more thick and white.

It's because you didn't handle the lamb well, and the lamb must be put in clean water first, with some salt and baking soda. Let it stand for half an hour, and then cook it again at this time will be particularly fragrant.

The fishy smell of mutton should be removed in advance, and when stewing mutton, the heat should be controlled and some condiments should be added less, so as not to lead to the loss of nutritional value.

Mutton soup - is a very common and common food in the north, the characteristics of mutton soup are:"The color is bright and milky white; The soup is beautiful, nutritious, fresh but not fat, fragrant but not greasy, and the taste is abnormal. Drinking mutton soup has many functions, to remove cold, beautify, maintain health, and increase calories.

According to the "Compendium of Materia Medica", mutton is warm and sweet, nourishes qi and nourishes yin, warms up and replenishes deficiency, appetizing and fitness; It can be righteous and evil, and cure cold and heat; replenish Yuanyang, suitable for qi and blood; It has a miraculous effect on cold and heat invasion, uneven heat and cold, weakness of limbs, and postpartum weakness. Therefore, traditional Chinese medicine has the theory that "ginseng replenishes qi, and mutton replenishes form".

Ingredients for mutton soup: a lamb leg bone, a white radish, an appropriate amount of wolfberry, an appropriate amount of hawthorn, an appropriate amount of green onion and ginger, an appropriate amount of red dates, and an appropriate amount of salt.

Method: 1. Cut the lamb leg bones into pieces, soak them in cold water for one hour to remove the blood, put them in a pot under cold water, and put in the mutton; 2. Prepare the ingredients, cut the radish into cubes, and wash the dates; 3. After the water boils, remove the mutton, drain the water and set aside; 4. Add the ingredients and mutton, start to stew with an appropriate amount of water, turn to low heat and simmer for about an hour after the water boils; 5. Add the radish cubes and continue to simmer for about half an hour; 6. There is no need to add seasonings in the process of stewing, wait for the mutton soup to boil, add salt, minced green onions, and according to personal taste.

The stewed mutton soup is delicious, and the specific steps are as follows:1Soak the lamb in cold water for two hours, changing the water every hour in between.

2. Clean the lamb with water and cut it into small pieces. 3.Put the sliced lamb pieces into the pot, pour in the cooking wine to skim off the foam, then add the peppercorns, tangerine peel, and hawthorn.

Stew mutton soup remember not to stew directly? The mutton soup made by this method is thick and fragrant, not fishy, and delicious.

First of all, let's not choose too thin mutton, choose fat and thin lamb meat, so that it is possible to stew out the right taste, the lamb meat is cut into two centimeters square, put cold water into the pot, put in the mutton pieces cut in advance, put in the green onion and ginger, boil over high heat, skim off the foam, and then boil, the process of opening is constantly shrinking, and the dirty things inside will be squeezed out, which is the floating powder. Skim off the foaming mutton, use a colander to take out the water and control the dryness a little, re-start the pot to burn the oil, the cold oil is burned to sixty percent hot, put in the peppercorns, the dry chili peppers stir-fry the fragrance, and the mutton begins to stir-fry, this step is the key, if you want the mutton out of the white soup, you must go through the stir-fried mutton to stir-fry the fat oil, the cooking wine is fragrant, and the water must be heated. (This is the point, you must remember when you are a year old).

We stew mutton to foam, don't put star anise, want the soup to be delicious, put angelica fruit leaves, add a little cumin, boil over high heat, turn the lid to simmer for an hour, stew for an hour, the soup has begun to milk white, and then stew for half an hour, evaporate a part of the water, pick off the excess residue, eat radish in winter, eat ginger stewed mutton in summer, add some white radish is a perfect match, white radish boiled for half an hour, you can get out of the pot, if you like to eat coriander, you can put a little decoration! If you don't like it, don't put it!

This is a dish of white and rich mutton soup! It's very slippery and delicious, and friends who like to drink can make it for their families! Especially in this season, it can be said that it is very heart-warming and stomach-warming, and it is delicious!

Mutton, as an ingredient with particularly high nutritional value, many people will choose to eat mutton, not only delicious, but the soup is also delicious, but when novices do it, it is often very good, and the taste is not delicious

First: Soak in water

Many people buy mutton is simply cleaned and put into the pot, which is not right, because there is blood in the mutton, these blood water, is the most important smell, if these things run out, you can greatly reduce the smell, if you do not soak for a long time, the dirty things inside can not come out, it is recommended to soak for more than three hours, an average of half an hour, change the water.

Second: Wash it multiple times

Soaking is only the first step, cleaning this step is also particularly important, soak the dirty things out, you need to clean well, after all, after washing, the smell will smell much better, when washing a few drops of cooking wine, can be a good way to remove the smell.

If novices can follow the above two steps to clean the mutton, basically the stewed mutton soup will not be too fatty, and the following will teach novices how to stew mutton soup delicious:

Ingredients:bay leaves, lamb chops, white radish, pepper, star anise, dried chilies, salt, green onions, ginger and garlic, lard, Sichuan peppercorns, fragrant fruit, coriander.

Method:1Prepare the above ingredients, cut the lamb chops into sections, (if you don't have the conditions to cut them, let the meat seller cut them directly when you buy them), clean the lamb chops according to the method just introduced above, cut the required condiments, and put them on a plate.

Wrap the cut bay leaves, star anise, dried chilies, green onions, ginger and garlic, Sichuan peppercorns, and fragrant fruits together with a cotton cloth, pour water into the pot, pour the lamb chops just washed into the pot, and wait until the water boils.

After the water boils, boil for about three to five minutes, turn off the heat, and use a spoon to clean the foam on the water, if it is not cleaned, the soup will not only be fattened, but also affect the taste, and then remove the lamb chops to control the moisture.

Pour the water you just now into the casserole, (if you don't like it, you can also add new water if you want a better taste) add the cut radish cubes just now, add a little lard, until the water boils, turn to low heat and simmer for an hour, turn off the heat and cover the lid.

Finally, add an appropriate amount of salt, remove the condiment packet, pour it into a bowl and add an appropriate amount of coriander or chopped green onion to enjoy.

In fact, many people think that mutton is too fat and don't want to make it, but it's actually very simple, if you master the method, you can make mutton soup as delicious as a restaurant at home.

The above are some of my views on this issue, I don't know if you have a better way, welcome to leave a message in the comment area below, everyone learns together, makes progress together, I hope it will help you.

Before we stew mutton, we can use salt water to add mutton to soak for about half an hour, washing salt water can well remove the fishy smell, and at the same time, we must choose cold water pot when the mutton is in the pot, because if it is hot water, the protein in the mutton will coagulate quickly, resulting in the fiber of the mutton is not easy to release, and the boiled meat will become more chai; When we stew mutton soup, we must grasp the time, generally 10 to 15 minutes, so that the mutton soup will be more delicious.

Many people don't know how to stew mutton soup, when stewing mutton soup in time, don't add too much seasoning, put in bay leaf star anise, green onion ginger, and Sichuan pepper to stew together, and then put in some pepper when you miss it.

It is best to wash twice with clean water. Add starch soy sauce during the stewing process, add a little more water, and cook in a pressure cooker. Cook for 50 minutes.