"clean Stewed Lamb Soup" No Seasoning Pressure Cooker Version Stewed Lamb Scorpion, White Lamb Soup Suitable for Pregnant Women to Supplement Nutrition
1.
Cut into pieces and blanch: lamb ribs, lamb scorpion is better. Soak in clean water for 1-2 hours first. Then rinse it off. [Cold water pot] Be sure to cook it under cold water. After turning on the fire and heating, keep bleeding foam, be diligent, until the blood foam is cleaned after boiling.
2.
The point is, do not throw away the water for blanching the lamb. This is the original soup, which is used for cooking the meat (so it is necessary to soak and rinse with cold water before blanching). The original soup with blanching water will taste more fragrant.
3.
Remove the meat and rinse it twice with cold water to remove the blood foam on the meat. Washing with cold water will make the lamb firmer and taste better.
4.
Use a mesh cloth to filter the soup from step 2 and pour it into the meat pot
5.
If the original soup is not enough, add water. The overall water content is just a little more than the meat bones. Add half the amount of salt to taste the meat. After boiling, add half of it. Of course, you can also add salt at the end.
6.
Pressure cooker for 45 minutes, deflate naturally. Finished
7.
Finally, take out the mutton soup and cook some noodles. It's a delicacy.
Tips:
Come to a big bowl, put some coriander, it's perfect.
