What seasoning is best for stewed lamb? Should I add pepper or aniseed to stewed lamb?

We all know that there are many ways to eat mutton, and boiled mutton is a very common way to eat it. It is also a relatively nutritious way to eat it. Many people will cook boiled mutton at home. There are certain requirements for boiled mutton, especially the choice of ingredients and condiments. So what ingredients are good for boiled mutton? Let's take a closer look!

What ingredients are needed for stewed lamb

When stewing lamb, you enjoy the original flavor of the lamb and the delicious soup, so there are certain considerations when it comes to what ingredients to add.

First, green onions, ginger, peppercorns, and salt are essential for stewed mutton. The first three can remove the fishy smell and odor, and peppercorns can also increase appetite and eliminate food stagnation. Only salt is needed to season the stewed mutton, and it should be added 10 minutes before serving. Use the white part of the green onion, and crush the ginger to let the ginger juice flow out.

Second, there is some truth to the saying "No pepper for pork, no spices for mutton". Star anise, also known as aniseed, is sweet and easy to color. Stewed mutton will turn the color muddy. Star anise is a taboo in stewed mutton.

3. Angelica dahurica and dried tangerine peel. Angelica dahurica has the effect of removing fishy smell and increasing fragrance, while dried tangerine peel has the effect of removing fishy smell and relieving greasiness. Both can be added in small amounts.

Fourth, red dates and wolfberries. Both of them have a good nourishing effect when paired with mutton. Add them in appropriate amounts according to personal preference.

5. White radish and Chinese yam. White radish can clear away heat and promote digestion. When stewed with mutton, it can also remove the fishy smell. Chinese yam can strengthen the spleen and promote digestion. Cut white radish and Chinese yam into dice and add them 15 minutes before the mutton is served. In addition, some people like to add carrots, but carrots are sweet, so don't add too much.

6. In addition to adding ingredients, you should use fresh mutton and blanch it in water to remove blood foam and impurities, which will help the soup to be clear and not turbid. Also, the stewing time should be determined according to the age of the sheep and the tenderness of the meat. It is also recommended to use a casserole for stewing.

Should I add ginger to stewed lamb?

Of course, ginger can remove the smell of mutton and enhance its flavor. From the perspective of nutritional matching, both mutton and ginger are warm. They have certain therapeutic effects. Whether mutton is stewed or braised, ginger is the best choice. It can also be paired with angelica, codonopsis, wolfberry, and red dates. These are nourishing ingredients.

This question also depends on the individual's constitution. Because mutton and ginger are both warm foods, some people will get angry when they eat them together. People with cold constitutions can dispel cold and warm up their bodies, while people who are prone to getting angry will get angry when they eat mutton and ginger. If you are a person with a cold constitution, add ginger when cooking mutton, and it is best to add some fresh ginger without peeling it, because the ginger skin has the effect of relieving pain and removing rheumatism. If you are prone to getting angry, add some ginger when marinating mutton to remove the mutton's mutton smell and fishy smell. Don't add ginger when cooking.

How to cook mutton

1. Lamb from the western region is the best choice. If you don't have it, you can buy goat meat. Ask the boss to chop it into small pieces for you. Soak it in clean water with white wine and pepper for 6 hours, changing the water twice during the period.

2. Because the mutton smell mainly comes from blood and fat. After soaking the blood, the smell can be removed to a certain extent. You can also remove the fat, but Taomei thinks that fat sheep are fat, and you still remove the fat, what's the point of eating it?

3. Put the mutton, water, ginger slices, peppercorns, and white wine into the pot. Make sure to add enough water, because we don't need to blanch it after soaking. Bring to a boil over high heat, skim off the foam, and add an appropriate amount of high-proof white wine again.

4. Add spices: Angelica dahurica, cardamom, ginger, bay leaves, and peppercorns. Bring to a boil over high heat for three minutes, then turn to low heat and simmer for about 40 minutes. The 40 minutes depends on the tenderness of the lamb. If it is lamb, 25 minutes is enough.

5. Put the mutton, soup and meat into a bowl, add a handful of chopped green onions and appropriate amount of salt and pepper, and you can start eating.