How to cook lamb to make it delicious and not fishy

Lamb meat can be effectively deodorized through pre-treatment and cooking techniques. The key steps include soaking to remove blood, blanching to remove foam, pairing with deodorized ingredients, controlling the heat, and choosing the appropriate cooking method.

1. Soak fresh lamb in clean water for more than 2 hours, and change the water 3-4 times during the process until the water color is clear. Soaking in cold water can precipitate myoglobin and residual blood, which are the main sources of fishy odor. Lamb chops can be sliced and soaked, while lamb leg meat is recommended to be cut into pieces for processing. In winter, it can be soaked in light salt water, and in summer, it is recommended to refrigerate to avoid spoilage.

2. Blanch to remove foam

Add ginger slices and cooking wine to a pot in cold water, bring to a boil over high heat, and skim off the brown foam. The blanching time should be controlled at 3-5 minutes, as excessive blanching can cause the meat to turn dry. Bone bearing parts such as sheep scorpions can be extended to 8 minutes, and immediately rinsed with warm water after blanching. This step must be completed before stewing in a pressure cooker, otherwise the fishy smell will be trapped in the soup.

3. Paired with deodorizing ingredients

White radish can absorb the gamey taste of lamb, and 200 grams of sliced lamb per kilogram can be stewed together. The recommended spice combination is star anise, fennel, and grass fruit, with a ratio of 1:50 to lamb. Acidic substances such as 5-6 dried hawthorns or 2 slices of lemon can decompose aldehydes in fat. Adding onions and carrots to red wine stew can create a harmonious flavor.

4. Control the heat

For stir frying, the juice should be quickly locked in on high heat throughout the entire process, and the pan should be heated to 70% of the oil temperature. For clear stew, it is recommended to boil it in high heat and simmer it in low heat for 2 hours to keep Noodles in soup slightly fluctuating. During the process of braising, it is necessary to regularly flip it to prevent the sugar from coking and causing bitterness. When cooking with an electric pressure cooker, the lamb should be naturally depressurized for 10 minutes after the program ends.

5. Choose cooking method

Xinjiang hand pulled lamb is suitable for slow boiling with water, only seasoned with salt and onions. The northern boiled mutton needs to be cut into 0.2cm thin slices, matched with the leek flower Fermented bean curd. The northwest yellow stew method requires first frying the lamb until golden brown, and then adding water to stew. Add Rolls of dried bean milk creams horseshoe to the Guangzhou style bamboo lamb belly pot, and finally pour a little of beancurd milk to freshen up.

As a warming and nourishing ingredient, it is recommended to consume no more than 500 grams of lamb per week, paired with cool vegetables such as white radish and winter melon to balance dryness and heat. Chronic disease patients should control their intake and avoid consuming sheep soup during gout attacks. When making a purchase, choose a light pink meat with a firm texture. Frozen lamb should be thoroughly thawed before processing. It is recommended to use a clay pot or cast iron pot for cooking utensils, which can better maintain the delicious taste of lamb. The remaining sheep soup can be filtered and frozen for storage as a base for the next stew.