Tips for stewed mutton, how to stew mutton

Let me give you a brief introduction to how to make lamb stew.

First of all, I need to explain to you that not all mutton can be stewed. It's like not all fish can be steamed. As a native of Ningxia and a veteran foodie, I need to teach you how to choose mutton!

In Ningxia, everyone has to buy a lamb (a ram that has become a eunuch since childhood) because it has less smell and good meat! Of course, lamb is divided into goats, sheep, beach sheep, and so on. 1. Make sure it's a lamb first.

2. When looking at the fatness of mutton, everyone should remember that when buying mutton, you must be fat, not thin! If the meat is too lean, first, the mutton will be more chai and the taste will not be good, and the second is that the smell will be heavier and the taste will not be good! 3.

It is best to kill the mutton freshly and start simmering while the meat is still hot! (Some people will question, **can you buy it, I seem to be a little nitpicky, this article is only recommended for those who have the ability to do) pay attention!! Don't use raw ewes or mated rams as ingredients, otherwise you'll stay away from stewed lamb for the rest of your life!

Remember! 2.Personally, I think that the stewed mutton must have lamb ribs (called rib meat in Ningxia), because the meat here is delicious regardless of fat or thin, and the most important thing is that there are relatively many bones. Bone broth is also very nutritious!

3.Now that we've chosen the ingredients, let's talk about the ingredients we need. Stewed, steamed, boiled, as long as these words appear, please remember that the purpose of these cooking techniques is to retain the original taste of the ingredients to the greatest extent, without the compound taste of the seasoning!

So I make a lamb stew with very few seasonings, and it's very ordinary. 1.A few peppercorns (according to how much mutton there is, and peppercorns *** bad decision) 2

A few slices of fresh ginger 3If possible, put 2-3 dried sour dates. 4.

Green onions, a little bit! 5.Appropriate amount of green radish or white radish, cut into pieces or slices.

The amount and how to process it is all up to personal preference! But there is one thing, the maximum weight of the radish should not exceed half the weight of the lamb! 6.

Parsley and garlic sprouts.

4.I have a simpler way to stew lamb, but I guarantee it's not the taste! Put the mutton in cold water and don't put the seasoning!

It is water and mutton, after boiling, there is no need to remove the foam, just pour out all the water. After cleaning the scum on the meat and the pot with clean water, add cold water and cleaned lamb to the pot and simmer together! After boiling, add the seasoning and serve!

Don't put salt in it at this time!

If it's a pressure cooker, add salt and radish after 20-25 minutes of boiling! Then simmer (you can use high heat to absorb the flavor).

If you don't use a pressure cooker, wait about 1 and a half hours to see how much meat you want to use before deciding when to put salt and radish.

Once the radish is cooked, turn off the heat! Add the coriander and garlic sprouts!

Note: When I first made stewed mutton, I added salt at the beginning, and the meat that came out of this way was more flavorful, and the salty taste went in. However, from a nutritional point of view, adding salt too early to meat will destroy the nutrients of the meat.

So, you can try it, you can do whatever you think is delicious, and you have to conquer your taste buds first!

First wash the mutton with cold water several times, then boil the water, put the mutton in the pot and cook until the blood on the mutton is gone, then take the mutton out of the pot and pour it out, and finally put a little oil in the pot to fry the mutton dry, add water, ginger, and green onions to boil over high heat and simmer.

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of suitable size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add a sufficient amount at one time, and it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling over high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step 12Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made in the Kunbo casserole, the mutton is very flavorful, although the jujube is soft but not the kind of softness that is pressed out of the pressure cooker, the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method two. Food ingredients.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method three. Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.

1. Chop the mutton into centimeter-square pieces, break it with a knife, cut part of the green onion, and cut off part of the green onion; Cut the radish in half;

2. Remove the blood stain of mutton with boiling water, pour it into the pottery basin, add ginger, green onions, radish, boiling water (with no mutton as the silver limit), and then put it on the small iron frame in the pot, add an appropriate amount of water to the pot (the lower part of the basin should run in the water), cover the lid tightly, and skim off the oil slick when the meat is rotten, remove the green onion, ginger and radish, and add shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.

Tip 1Use boiling water, not cold water. Boiling water can quickly coagulate the protein on the surface of mutton, prevent the amino acids in the meat from being soaked out, and keep the meat delicious.

2.Don't look at the lamb stew frequently at the beginning, as the cold air will make the texture and taste of the mutton worse.

Don't add salt when stewing lamb, and add salt to taste when it's ready to come out of the pan. You can add a little orange peel, and the stewed mutton will not taste so big of a mutton smell.

3.It is best to use a casserole to simmer over low heat, if the lamb stewed in a pressure cooker does not taste so good, and it is not flavorful enough.

4.The condiments must be added after being served, and putting them all in the pot will make the mutton soup taste skewered.

5.It is best to use hind leg meat or lamb rib stew soup for stewed mutton soup, and if it is made for stew or braised pot, choose leg meat.

Homemade lamb soup.

Ingredients: 500 grams of mutton, 200 grams of white radish, 15 grams of cooking wine, 15 grams of ginger, 2 grams of Sichuan pepper, 15 grams of salt, 2 grams of monosodium glutamate.

Method:1Wash the lamb repeatedly, blanch it in boiling water and wash it, and cut the radish into cubes.

2.Put the lamb in a saucepan, add water, and bring to a boil over high heat.

3.Then beat off the foam, add ginger, cooking wine, and peppercorns, turn to low heat and simmer until seven are ripe.

4.Remove the meat and cut it into pieces, then put it in the pot and simmer the radish until the meat is soft.

5.Add salt and monosodium glutamate, put it in a bowl and add spicy oil and coriander.

Until the water is boiled, the foam is skimmed off, and then covered with a lid and simmered, and then the simmering time is determined according to the age of the sheep, about 1-2 hours can be out of the pot, and no condiments will be put in the middle.

Until the mutton is fully cooked, then scoop it up and put it into the **, the mutton soup and the meat are packed separately, and then stick a little salt when eating, this method can maximize the deliciousness of the meat.

Attach another practice.

3. Throw the blanched mutton into the casserole, then pour an appropriate amount of water, boil over high heat, and then turn to low heat and simmer for 40-50 minutes, according to the young degree of the sheep.

5. After putting on the plate, sprinkle in an appropriate amount of chopped green onion or coriander, and the stewed mutton is done, the taste is soft but not rotten, the aroma is rich and tangy, and the soup is delicious and delicious.

Question received, thank you.

Have a great day!

The correct way to stew lamb is as follows:Ingredients: 600 grams of mutton, 1 bag of stewed mutton, 2 spoons of cooking wine, appropriate amount of drinking water, 2 coriander, half a green onion, appropriate amount of salt.

Steps: 1. Cut the mutton into pieces and put it in the pot, add water and cooking wine, boil over high heat and cook for a few minutes.

2. Mutton fat Chunyun first fry in the pot, remove the oil residue after the oil is out and throw it away, and put the blanched mutton into the pot and stir-fry.

3. Fry until the surface is slightly yellow, add the drinking water that has not covered the mutton, and put in the green onions to boil.

4. Pour into the pressure cooker and put in the stewed mutton packet. Choose the stew function to simmer, add salt and cook for a few minutes.

5. Put it in a bowl and sprinkle with coriander segments.

The steps for a home-cooked lamb stew are as follows:Ingredients: 500 grams of lamb, 300 grams of cotton yam, 1 tablespoon of salt, 1 ml of pepper, 15 grams of Codonopsis, 15 grams of American ginseng, 50 grams of ginger, 1 green onion, 30 grams of cooking wine, 1 tablespoon of salt, 1 ml of pepper, 15 grams of Codonopsis, 15 grams of American ginseng, 50 grams of ginger, 1 green onion, 30 grams of Yuxin wine.

1. 500g lamb cut into small pieces.

2. Blanch in a pot of boiling water and remove it.

3. Prepare auxiliary materials: 30 grams of cooking wine, 1 green onion, 15 grams of American ginseng, 15 grams of Codonopsis, 50 grams of ginger, and 300 grams of cotton yam for later use.

4. Cut the green onion into sections, pat the ginger with the skin and put it at the bottom of the casserole.

5. Put in the blanched mutton pieces to remove the smell, add water to cover the mutton, and wrap the American ginseng and codonopsis in gauze.

6. Add cooking wine.

7. Bring to a boil on high heat and skim out the floating powder with a spoon and simmer over low heat for about 40 minutes.

8. Peel and cut the long yam into strips, soak them in water and set aside.

After a few minutes or so, the lamb is cooked, add the celery wheel yam, remove the bright strips, and simmer for another 15 minutes.

10. Sprinkle some pepper after simmering.

11. Add an appropriate amount of salt and mix thoroughly. Sprinkle with chopped shallots and eat.

Hello dear, happy to answer this question for you, the best way to stew lamb. Method:1

Put the leg of lamb into the soup pot with boiling water, add an appropriate amount of water from Liang Xian, add an appropriate amount of pepper (those who are afraid of eating pepper can be wrapped in gauze, and pepper can well remove the smell of mutton) and heat it over high heat 2The lamb is stewed while the other ingredients are processed. Cut the green onion into sections, cut the ginger into large pieces and crush it, peel the radish and cut it into large pieces 3

It is best to shoot the ginger very crumbly, so that the ginger juice can be boiled out, and the soup will be slightly spicy when absorbing the ginger juice, which is cold and delicious. 4.Add all ingredients to the soup, bring to a boil over high heat, remove foam, turn to medium-low heat and simmer slowly, at least 1 minute or more

Add salt and white pepper as appropriate, and add some coriander.

The simplest way to stew mutton is as follows:

Tools Ingredients: 1000 grams of mutton, half Chinese cabbage, 4 slices of ginger, 2 shallots, appropriate amount of white pepper, appropriate amount of Sichuan pepper powder, appropriate amount of salt, 2 tablespoons of cooking wine, appropriate amount of water, knife, pot, bowl, gas stove.

1. Cut the lamb into cubes.

2. Blanch in a pot under cold water.

3. Rinse with water.

4. Pour water into the pot and put the mutton over medium heat to cook.

5. Add the shallots and ginger slices and cook for about half an hour.

6. Add a little pepper powder, white pepper powder, salt (salt is added and tasted) and cook over medium and low heat for about half an hour.

7. During the period, cut the cabbage leaves for later use.

8. After half an hour, add cabbage leaves over medium and low heat, cook for half an hour (during which you taste the saltiness of the soup, not salty in adding a point), turn off the heat for half an hour, and then simmer for a while.

9. Put shallots in a bowl, add some coriander if you like coriander, and pour in the boiled mutton soup.

10. A bowl of nourishing mutton soup is ready.