How to remove the mutton smell from stewed mutton How to remove the mutton smell from stewed mutton

We all know that mutton is rich in protein, minerals, and trace elements, and it tastes delicious. Many people stew mutton. When stewing mutton, many people will find that it has a strong smell. This is a very common problem. So how to remove the strong smell of mutton? Let's take a closer look!

How to remove the smell of mutton stew

The key to stewing lamb is to remove the smell of mutton. How to do it?

Because not too many spices can be used when stewing mutton, and mutton itself has a strong mutton smell, therefore, how to remove the mutton smell becomes the key to this delicacy:

Method 1: Combined soaking and blanching

Don’t stew the mutton you bought directly. First, soak it in clean water for about 5-6 hours, changing the water several times in the middle, so that the blood inside the mutton can be soaked out and some of the mutton smell can be taken away; secondly, blanch it in cold water, skim off the foam in time after the pot boils, and wash the mutton with warm water;

Method 2: Use spices to remove the smell

When stewing, add necessary spices, such as ginger, scallion, pepper, cooking wine, etc. In addition to these, you can also put in a few hawthorns or orange peels, which can not only speed up the stewing of the mutton, but also provide a fresh fragrance and cover up the mutton smell. In addition, add some white pepper powder, vinegar and other seasonings when serving, which is also helpful to cover up the mutton smell.

Method 3: Remove the smell of radish and enhance its flavor

Clear-boiled lamb is different from other ways of cooking lamb. You can add some vegetables to it, such as white radish, carrots, etc. The addition of radish can not only absorb part of the mutton smell, but also enhance the flavor of the whole dish.

What seasonings are usually used for stewed lamb

There are many ways to eat mutton, such as braising, stewing, and other cooking methods. Clear-boiled mutton is one of them. Different from other ways of cooking mutton, clear-boiled mutton, as the name suggests, emphasizes "clearness". On the one hand, the mutton soup after stewing should be clear. Therefore, there is no need to use too many seasonings when stewing mutton. Salt, green onions, ginger slices, peppercorns and other seasonings are sufficient. Secondly, the mutton after clear stewing should remain fresh and tender, and must not have any smell of mutton.

Clear-boiled lamb is different from other ways of cooking lamb. It pursues the original flavor of the lamb and retains the freshness and tenderness of the lamb to the greatest extent. Therefore, there is no need to use too many seasonings in the entire cooking process. However, lamb has a strong smell of mutton, so when clear-boiled lamb, you must pay attention to removing the smell, such as blanching, adding hawthorn and radish during stewing, and other techniques.

Simple recipe for stewed lamb

1. Prepare 1500g lamb shanks, 500g lamb fat, and 2500g lamb

2. Break the lamb shank bones with the back of a knife and rinse off the blood foam on the surface with running water. Remove the surface impurities with sheep fat (if it is very clean, you can ignore it). Cut the lamb into large pieces and soak them in clean water to remove the blood foam.

3. Put water in the pot, blanch the lamb bones and lamb, remove them and wash them

4. Put 5000g of water in a small soup bucket, put the sheep bones and sheep fat in, and cook over high heat for 3 hours, then add the mutton. Remove the mutton when it is cooked.

5. Cut the mutton into thick slices and set aside. Pour cooking oil into the pot and add some scallions and ginger to stir-fry until fragrant (you can also add some dried chili according to your personal taste, or add some angelica if you don’t like the smell of mutton). Add the mutton to the mutton soup, season with salt and chicken essence, and sprinkle with pepper, coriander and garlic sprouts after serving.

Note: Don't put too many spices in mutton stew, lest the spices destroy the fresh taste of mutton. If you don't like the smell of mutton, you can add two slices of Angelica dahurica! Mutton oil can also be refined according to personal taste and fried into mutton oil chili. It's also good to add some into the soup! It's best to use the soup in the soup bucket three times!