Practice of clear stewed mutton soup (complete collection of clear stewed mutton soup practices)

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List of contents for this article:

• 1、Practice of clear stewed mutton soup
• 2、Steps for making clear stewed mutton soup
• 3、Cooking tips for clear stewed mutton soup
• 4、How to make clear stewed mutton soup
• 5、Stewed mutton soup
• 6、Practice and ingredients of Lanzhou clear stewed mutton

Practice of clear stewed mutton soup

Cut mutton into large pieces (about 5 cm square), soak in cold water for 2 hours, change the water twice halfway to thoroughly remove the blood. Pour cold water into the pan, boil over high heat and skim off the floating foam (this step requires patience until the soup noodles are free of dark brown impurities). The core step of stewing is to put the blanched mutton into a casserole, add enough boiling water (less than 3 fingers high of mutton), and add ginger and pepper.

Stewing soup base Transfer the blanched mutton into a stew pot, add hot water (the water must not exceed 2-3 fingers of mutton), boil over high heat, turn to low heat and simmer slowly for 1 hour.

Blanch the mutton to remove fishy smell. Put the mutton into the pan with cold water, add onions and 2-3 slices of ginger, open fire and cook until it boils, continue to blanch for 2-3 minutes, remove the mutton for later use. This step removes blood foam and fishy smell. For the first time, take an iron pot and fill it with water. The water must completely cover the mutton. Add the scalded mutton, remaining ginger slices and angelica slices, cover the lid and simmer for 30 minutes. Angelica can add aroma and aid in warming.

Steps for making clear stewed mutton soup

1. Processing mutton cut into large pieces (about 5 cm square), soak in cold water for 2 hours, change the water twice halfway, and thoroughly remove the blood.

2. First stewed mutton Put the washed mutton and mutton bones into a casserole, add enough water, and simmer on high heat for 20 minutes (stew the mutton in whole).

3. At the bottom of the stew soup, transfer the blanched mutton to the stew pot, heat the water (the amount of water needs to exceed 2-3 fingers of mutton), boil it over high heat and simmer for 1 hour.

4. Stewed mutton soup is a classic soup with warm tonic. The preparation steps are as follows: Prepare mutton 1 jin ginger 3-5 pieces of onion 1 piece of angelica 1 piece of white radish 1 piece of coriander some rice wine, salt (seasoning) Preparation steps Blanch mutton to remove fishy smell Put mutton into cold water pot, add onion and 2-3 pieces of ginger, boil until boiling, continue blanching for 2-3 minutes, remove mutton for later use. This step removes blood foam and fishy smell.

5. The preparation steps of clear stewed mutton soup are as follows: Prepare ingredients: repeatedly rinse the mutton out of blood to ensure that the meat is clean and free of impurities. Change the radish into a small piece of paper for better flavor and stewing. Blanching water: Blanch the mutton in boiling water to remove the blood foam and fishy smell, and then wash it for later use. Basics of stewing: Put the processed mutton into a washed pot and add enough water.

Cooking tips for clear stewed mutton soup

1. Stewing skills Water quantity and ingredients: The water quantity needs to be added at one time, about 10 cm higher than the mutton, to avoid adding water halfway. The seasoning should be simple, just use ginger, onions, and white radish. Avoid heavy spices such as star anise and cinnamon to destroy the original flavor. Heat control: After boiling over high heat, turn to low heat and simmer slowly for 1-5 hours, keeping the soup in a slightly boiling state, so that the meat is soft and rotten but not scattered, and the soup color is clear.

2. Put the meat pieces back into the pan, add the radish strips at the same time, add a small amount of hot water (keep the soup amount equal to the original), and continue to simmer for 20-25 minutes.

3. At the bottom of the stew soup, transfer the blanched mutton to the stew pot, heat the water (the amount of water needs to exceed 2-3 fingers of mutton), boil it over high heat and simmer for 1 hour.

4. Sprinkle with minced coriander or chopped green onion to garnish and enjoy the delicious clear stewed mutton.

How to make clear stewed mutton soup

Selection of materials and pretreatment of mutton: The shoulder meat or leg meat is preferred, with firm meat and moderate fat. Fresh mutton is bright red in color and elastic when pressed to avoid meat that has been frozen for too long. Key to removing fishy smell: Put it into a pan with cold water and blanch it, add ginger slices, spring onion segments, and cooking wine, boil it over high heat, and skim off the foam. It can be used with white radish to absorb the smell of mutton, or add a little pepper to further remove the fishy smell. Stewing skills Water quantity and ingredients: The water quantity needs to be added at one time, about 10 cm higher than the mutton, and avoid adding water halfway.

Stewing soup base Transfer the blanched mutton into a stew pot, add hot water (the water must not exceed 2-3 fingers of mutton), boil over high heat, turn to low heat and simmer slowly for 1 hour.

Cut mutton into large pieces (about 5 cm square), soak in cold water for 2 hours, change the water twice halfway to thoroughly remove the blood.

Stewed mutton soup

Selection of materials and pretreatment of mutton: The shoulder meat or leg meat is preferred, with firm meat and moderate fat. Fresh mutton is bright red in color and elastic when pressed to avoid meat that has been frozen for too long. Key to removing fishy smell: Put it into a pan with cold water and blanch it, add ginger slices, spring onion segments, and cooking wine, boil it over high heat, and skim off the foam. It can be used with white radish to absorb the smell of mutton, or add a little pepper to further remove the fishy smell. Stewing skills Water quantity and ingredients: The water quantity needs to be added at one time, about 10 cm higher than the mutton, and avoid adding water halfway.

Method/Steps Pretreatment of mutton After cleaning, cut into slices, place it in a pan, add appropriate amount of water to boil, skim off the blood foam, remove it and rinse it with clear water.

Clear stewed mutton soup is a classic warm soup. The production steps are as follows: ingredients prepare mutton, 1 pound of ginger, 3-5 slices of onion, 1 angelica, 1 piece of white radish, 1 piece of coriander, some rice wine, salt (for seasoning) Production steps Blanch the mutton to remove the fishy smell Put the mutton into the pot with cold water, add onions and 2-3 slices of ginger, open fire and boil until it boils, continue to blanch for 2-3 minutes, and remove the mutton for later use. This step removes blood foam and fishy smell.

The method of stewed mutton soup is as follows: ingredients prepare 500 grams of lamb chops, 1 wolfberry, a little ginger, 1 green onion, 2 coriander, 1 salt, a little cooking wine, 1 spoonful of cooking wine, Specific steps, processing ingredients, cut the fresh lamb chops into pieces of appropriate size, ginger slices, cut the green onions into small pieces, peeled the white radish and cut it into hob pieces, and washed and chopped the coriander for later use.

The cooking steps of clear stewed mutton soup are as follows: Prepare ingredients and ingredients. Core ingredients: 500 grams of mutton and 200 grams of white radish.

Put the clear stewed mutton soup into a bowl and sprinkle with some chopped coriander on top as a garnish.

Practice and ingredients of Lanzhou clear stewed mutton

1. Processing mutton cut into large pieces (about 5 cm square), soak in cold water for 2 hours, change the water twice halfway, and thoroughly remove the blood. Pour cold water into the pan, boil over high heat and skim off the floating foam (this step requires patience until the soup noodles are free of dark brown impurities). The core step of stewing is to put the blanched mutton into a casserole, add enough boiling water (less than 3 fingers high of mutton), and add ginger and pepper.

2. Practice of Lanzhou clear mutton stewed: Prepare mutton, ginger, onions, cooking wine, salt, water and other ingredients. Cut the mutton into slices, blanch it in water to remove the blood, and remove it for later use. Heat the pan to cool the oil, add the ginger and onions and saute until fragrant, add the cooking wine and stir fry well. Add the mutton pieces and stir-fry until the surface changes color. Add clear water, the water should be slightly more. After boiling over high heat, turn to low heat and simmer for 1-2 hours. During this period, you can add appropriate amount of salt according to the taste.

3. The method and formula of Lanzhou mutton are as follows: Method: Prepare ingredients: including mutton, onions, ginger, garlic, star anise, cinnamon, pepper noodles, salt, soy sauce, cooking wine, sesame oil, vinegar and noodles. Marinated mutton: Cut the mutton into thin slices and marinate with salt, soy sauce, cooking wine and sesame oil for 10 minutes to better taste. Prepare seasonings: minced onions, ginger, and garlic, stir-fry star anise, cinnamon, and pepper until fragrant.

4. What does Lanzhou call clear soup mutton? a7691623 is called Mutton steamed buns. Longdong is located at the junction of Shaanxi, Gansu and Ningxia. It is also an old revolutionary area. It is simply called the people of the old area. People in the old area of Qingyang like to eat-Mutton steamed buns, also called Clear Soup mutton.