How to stew lamb soup that is both fragrant and delicious

The key to the delicious and fragrant stewed lamb soup lies in the selection of ingredients, processing, and control of heat, mainly including lamb meat selection, deodorization treatment, ingredient matching, stewing techniques, seasoning timing, and other methods.

1. Lamb Selection

Choose fresh lamb leg meat or lamb chops, with firm and evenly distributed fat. Lamb meat is more tender and suitable for quick stewing, while old lamb meat needs to be stewed for a long time to become soft and tender. Avoid using lamb that has been frozen for too long, as the soup made by stewing fresh meat is sweeter. Bone in lamb can increase the richness of the soup, while bone marrow can make the soup appear more milky white.

Second, deodorization treatment

Lamb should be soaked in clean water for at least 2 hours in advance, and the water should be changed 3-4 times during the process until it is clear. When blanching, add cold water to the pot, add ginger slices and cooking wine, and skim off the foam after the water boils. Add a little white vinegar or lemon juice to help remove the fishy smell. After blanching, rinse the surface impurities with warm water. The parts with a strong sheep odor can be rubbed with flour first and then cleaned.

III. Ingredient Matching

Classic combinations include white radish, carrot, and yam, which can absorb oil and add sweetness. Recommended spices include Bai Zhi, Xiao Fen Zi, and Cao Guo. For every 500 grams of lamb, 1-2 slices of spices are sufficient. Red dates and goji berries can increase sweetness, but should not be too much to avoid competing for flavor. In winter, a small amount of Angelica sinensis can be added, and in summer, it is suitable to put mung beans or lotus seeds to relieve greasiness.

4. Stewing Techniques

After blanching, the lamb should be boiled in hot water, brought to a boil over high heat, and then simmered over low heat for at least 2 hours. Using a clay pot or enamel pot can better maintain a constant temperature and prevent metal pots from producing odors. Do not frequently open the lid midway, and add enough water at once. The grease of Noodles in soup is kept until the last hour and then skimmed, which makes it more fragrant.

Fifth, Seasoning Timing

Salt should be added 10 minutes before serving, as it can cause the meat to turn dry too early. Finally, sprinkle white pepper powder and cilantro powder to enhance the freshness, avoiding prolonged cooking to evaporate the aroma. You can add a few drops of sesame oil to enhance the flavor level, but it should not cover up the original flavor too much. If you like sour taste, you can pair it with a plate of aged vinegar to dip and maintain the original flavor of the soup.

Stewed lamb soup can be paired with baked bread or noodles for consumption, and lamb oil can be used to make oil splashed chili to enhance flavor. The remaining soup base can be filtered and frozen for use as a broth. It is recommended to consume no more than 3 times a week, and individuals with high uric acid levels should control their intake. When consumed, it can be paired with hawthorn water or Pu erh tea to aid digestion and avoid consuming with cold foods. Drinking a small bowl each morning and evening in winter can help drive away the cold and warm the body. In summer, it is recommended to consume it at noon and balance it with cool vegetables.