Mutton Soup

Name: Mutton Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Lamb; 200g Sheep blood; Some Green onion ginger; Some parsley; 10g salt

by Minger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

In the past, when pork was cheap, mutton was rarely eaten. After all, the price was much higher than that of pork. It was only when the child was thinking of nourishment to buy some for the child. Of course, people who are not short of money do not have such confusion. I believe most The common people still have such concerns. Since the price of pork has risen, my family has rarely eaten pork. Think about the price difference between lamb and pork, and lamb has higher protein content and less fat than pork. This is a high-protein and low-fat ingredient. Isn't this just the ingredients that modern people need to stick to autumn fat?

Do you know whether the lamb is cooked in large pieces or small pieces? What should be done to reduce the mutton smell? What can be done to ensure that the soup is fresh and tender? Then look carefully at Minger's sharing today, Minger will tell you all the little details without hesitation.

Ingredients

1000g Lamb
200g Sheep Blood
Some Green Onion Ginger
Some Parsley
10g Salt

Mutton Soup

1. The whole piece of lamb that you bought home is soaked in clean water, and the blood in the lamb is soaked as much as possible. This is an important source of the mutton smell.

2. Everyone needs to remember that when cooking mutton soup, do not put star anise and pepper, these two spices will only add to the peculiar smell of mutton soup, and will not play a role in enhancing the freshness and flavor of the mutton soup. Just put the ginger and green onions.

3. Pour in enough water. It is advisable not to add water in the middle of the boil. Adding water multiple times will affect the taste!

4. When the pot is about to start, skim off the floating powder on it. In fact, the floating powder is the blood and dirt in the meat.

5. After skimming the froth, the soup becomes very clear!

6. If you want a fresh meaty soup, it is best to cook it in a casserole over an open fire. Turn the high heat to a low heat and continue to cook for about an hour. The mutton can be cooked thoroughly. Take out and let cool and cut into pieces, and cut the blood into slices.

7. Put the cut lamb and lamb blood into the pot, boil the pot again, season with salt and pepper. As long as the mutton is handled properly, it tastes good without using MSG and other fresh products.

8. Finally, add chopped green onion and coriander to serve.

Tips:
Minger concludes: 1 No matter what kind of broth is cooked, it is best to use a large piece of pork to make the soup clear and delicious, and the meat is tender and mellow.

2 Put the whole piece of lamb bought home and soak it in clean water, soak the blood in the lamb as much as possible, which is an important source of lamb mutton smell.

3 When the pot is about to start, skim off the floating powder on it. In fact, the floating powder is the blood and dirt in the meat.

4 If you want a fresh meaty soup, it is best to cook it in a casserole over an open fire.