Stewed mutton soup
Overview
The weather in the north is already very cold. Eating mutton in winter is very warming and does not cause internal heat. Have a bowl of hot soup and a steamed bun, the taste...not to mention how delicious it is.
Tags
Ingredients
Steps
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Prepare mutton, radishes and other ingredients (lamb leg meat is best. For mutton stew soup, you must choose an appropriate amount of mutton bones to stew together. The soup will be delicious. You can directly buy bone-in mutton hind legs. I didn't buy them this time, so I bought sheep scorpions instead)
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Pour mutton and mutton scorpions under cold water
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Bring to a boil over high heat and boil out the blood (don’t put anything to remove the fishy smell during this period, such as cooking wine, onions, ginger, etc.)
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Remove the blood and clean the mutton
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Add enough water again, put the washed mutton in cold water, add a large piece of ginger at this time, and break it with a knife.
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After it boils again, add an orange peel (it’s best to use dried orange peels, but if you don’t have them at home, you just use freshly peeled oranges. It’s also good to have grapefruit peels at home, and the aroma will also play a role in avoiding the smell. It’s best not to use green onions. The green onions will take away the flavor of the mutton soup. Of course, it depends on your personal habits and preferences.)
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Simmer over low heat for an hour and then remove the orange peel. (At this time, the flavor of the orange peel has fully exerted its effect, and it is not suitable to cook it any more. Avoid the strong orange peel flavor in the soup, which will give it a bitter taste.)
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After taking out the orange peel, take out the mutton (the mutton is basically stewed at this time, with moderate hardness and softness. If it is stewed again, the meat will easily fall apart and the soup will be turbid)
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At this time, only the sheep and scorpions are left in the pot, and continue to stew over low heat for this fresh soup (stew for about half an hour to forty minutes)
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After the soup has simmered for enough time, you will see that the mutton soup is very rich and the soup is clear but not turbid. Add the radish at this time.
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Then add the mutton that you just picked up and simmer it with the radish for the final time
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Ten minutes later, the radish was cooked, the mutton was soft but not rotten, and the soup was delicious but not turbid
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Take it out, season it, add coriander and chopped green onion, and appropriate amount of salt. (It is best not to put the salt directly into the whole pot and add it when eating, which will help preserve the deliciousness of the whole pot of mutton soup)
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Next picture, delicious mutton soup is on the table
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Let’s drink mutton soup!
