Correct method of cooking mutton soup

1. Before boiling the soup, you can stir-fry the mutton or stir-fry it, add hot water for 10 minutes, and then turn to low heat for boiling, which will make the soup white.

2. You can add crucian carp to cook together, which will not only make mutton stink, but also make the soup thick and nutritious. You can also add sugar cane, and you can also add whitening and refreshing soup.

3. Cook with sheep's hoof, because many people only stew mutton soup without bones, but in fact, sheep's hoof is rich in collagen, which will be mixed with water when heated to make the soup thicker. But don't add too much, or it will be too strong. In short, stew must have bones.

4. If time is tight, you can also add milk and milk powder. Although the soup of mutton soup is not boiled with milk, many restaurants are not without milk. But Bian Xiao suggested that it is best not to use this method, because if it is added, it will not be a real mutton soup.

When cooking mutton soup, you can put some white sheep oil properly, so that mutton soup will soon become white soup.

Prepare the ingredients first, such as sheep bone, mutton, cooking wine, scallion, pepper, cinnamon, galangal, dried tangerine peel, tsaoko, eight hundred awns and coriander. Or buy a leg of lamb directly, and then separate the flesh and blood into sheep bones and mutton. Then soak the sheep bones with clear water to soak out the blood inside, so that the mutton can be deodorized. Then prepare a clean pot, then pour in water, then pour in soaked sheep bones, chopped green onion and ginger slices, then put them in the pot, and then pour in a proper amount of cooking wine to remove the fishy smell. Then boil the water slowly, remove the floating foam in the pot, and remove the water after the mutton turns white.