Which part of the meat is best for making mutton soup and how to make it

A chef once said that each part of the meat on a sheep has a different way of eating. That is to say, some parts are suitable for frying, some parts are suitable for barbecue, and some parts are suitable for grilling. The parts are suitable for stewing soup. After listening to what the editor said, you suddenly realized that these are so important. You have all ignored them before. In the end, the stewed soup tasted very unsatisfactory. Then the editor will tell you about the sheep. Which four parts are most suitable for stewing soup and the specific steps.

The first stewed part is the meat around the sheep’s neck. Before, all of us would have thought that there would be no meat in this part. This is a big mistake. In fact, some high-end hotels or Food stalls will choose this part of the meat, because the meat of this part is not too fatty. Eating lean meat is the best choice for people who are afraid of gaining fat. You can eat delicious food without worrying about your figure because of eating Too much fat and out of shape.

The most important thing is to choose the lamb neck. Not only is the meat delicious, its bones are also very good ingredients. The spinal cord in the bones is very suitable for making soup. This part has relatively few bones and meat. Yes, when stewing the soup, it is best to cut it into larger pieces. Adding white radish and sugar cane is a perfect match. The final stewed soup is guaranteed to be as fresh and thick as milk.

The second best part for stewing soup is the lamb chops. Everyone knows that the lamb chops are tender and delicate, and taste soft and moderately fat. It is very suitable for women with children or the elderly at home, and those who pay attention to a slim figure. . Before stewing the soup, prepare some peppercorns, ginger slices, garlic and white wine. After these are prepared, stir-fry them together with the lamb chops in the pot for 3-5 minutes, then add appropriate water and simmer on low heat for 2 hours. One pot The mutton soup with a strong white, mellow and delicious flavor is ready to be cooked, but you have to pay attention to the fact that it is best not to add other ingredients when stewing the lamb chops, otherwise it will affect the purest original flavor of the lamb chops.

The third suitable part for stewing mutton soup is the tenderloin. In our daily life, we like to stir-fry green peppers or other vegetables with the tenderloin of the lamb. What we don’t know is that the taste of lamb tenderloin slices is particularly sweet when stewed in soup. Qingshui Mutton Stew refers to a soup made from tenderloin meat. When stewed, the soup tastes light and not greasy, and tastes very good. It's so refreshing. When eating, put a little coriander and chopped green onion on it, and then dip the meat slices in fermented bean curd and chili oil. It's the best food in the world. The editor is drooling now.

The fourth suitable part for stewing mutton soup is the leg of lamb. This part is commonly used for stewing soup in our north and south. The meat on this leg of lamb is super tight and has strong tendons. There are a lot of hooves, so the stew takes a long time. Here is a suggestion from the editor: it is best to stew it in a pressure cooker for about 20 minutes. The meat will be fresher and easier to bite. Open, it will taste more delicious. Add red dates, wolfberry, Codonopsis pilosula and white radish and stew it in a pot. This is the lamb leg tonic soup that we often hear.

When we buy mutton soup after the festival, we must pay attention to buying the 4 major parts shared in our article. The stewed soup is more delicious than food stall restaurants. Then the whole family will have to eat mutton soup. You can only eat it at food stalls or restaurants. This saves money and is healthy. Why not do it!