1. Prepare mutton, radish and other ingredients (it is best to choose lamb leg. For stewing lamb soup, you must choose the right amount of lamb bones to stew together. The soup is delicious. You can buy bone-in lamb hind legs directly. I didn’t buy it this time, so I bought it. Sheep Scorpion instead)
2. Lamb and sheep scorpion under cold water
3. Bring the fire to a boil and boil the blood water (do not put anything to remove fishy, such as cooking wine, spring onion, ginger, etc.)
4. Remove the blood and wash the lamb
5. Re-add enough water, cold water into the washed lamb, this time add a large section of ginger, pat it through with a knife.
6. After boiling it again, put in an orange peel (dried orange peel is best, but the freshly peeled orange is not available at home. It is also good to have grapefruit peel at home, and the fragrance will also play a role in avoiding the smell. It’s best not to use scallions. The flavor of scallions is too much for the savory taste of the mutton soup. Of course, it depends on personal preference.)
7. Simmer for an hour and then remove the orange peel (At this time, the taste of orange peel has been fully utilized and it should not be boiled anymore. Avoid the orange peel in the soup is too strong, but has a bitter taste.)
8. After removing the orange peel, remove the mutton (the mutton is basically stewed at this time, the softness is moderate, if it is simmered again, the meat will be simmered easily, and the soup will become muddy)
9. At this time, only the lamb and scorpions are left in the pot, and continue to simmer on a low fire for this fresh soup (about another half an hour to forty minutes)
10. After the soup has been simmered for enough time, you can see that the mutton soup is already very rich and the soup is clear and not turbid. At this time, add the radish.
11. Then put in the lamb that has been picked up just now, and make the final stew with the radish
12. Ten minutes later, the radish is cooked, the lamb is soft but not rotten, and the soup is delicious but not muddy
13. Serve and season, add coriander, chopped green onions, and salt. (It is best not to put salt directly into the whole pot, and put it when you eat it, which will help preserve the freshness of the whole pot of lamb soup)
14. Take another picture, and serve the delicious mutton soup
15. Drink mutton soup!
Tips:Heart-warming reminder: The mutton soup must be delicious without the bones of mutton, otherwise the stewed soup is not delicious enough.
Lamb has an inevitable taste, so don't try to cover it up with spiced condiments such as cooking wine and green onions. It will only backfire and make the soup less delicious than it should be.
The orange peel must be salvaged in the middle and cannot be stewed all the way. Because the bitterness of the orange peel itself will be boiled out for too long.
Add enough water to the stew at one time, and do not add water in the middle, otherwise it will affect the taste of the soup.
It is not recommended to add salt to the whole pot of soup, it is best to add as much as you eat. You can use this extra soup as a stock, or as a raw material for the next bowl of warm noodles, and you can also make a hot pot.
