We are slowly entering the late autumn season. Although the weather has been good these days, it is still a bit cold in the morning and evening. Spring and autumn clothes are indispensable. Now is the time to give your family some "autumn fat" to prepare for the coming winter.

In the early winter of previous years, our family liked to stew a pot of mutton. According to the old man's words, it would warm the body and not be afraid of the cold in winter. But this year it felt cold a bit early, so I drank the mutton soup early.

Mutton is high in protein and rich in vitamins, which can bring many benefits to people. Don’t worry about getting fat if you eat mutton. The melting point of sheep fat is 47 degrees, while human body temperature is 37 degrees. Mutton fat will not be absorbed by the body, so you don’t have to worry about getting fat.

Many people don’t like the mutton smell, and some people even give up delicious mutton because of this smell. In fact, the mutton smell can be completely removed, and the method is very simple, that is, adding Angelica dahurica. Angelica dahurica is a traditional Chinese medicine. You can buy sliced ??angelica directly in traditional Chinese medicine stores. The price is also very cheap. I bought 2 taels for only 5.5 yuan. It can be used for a long time.

Angelica dahurica has a spicy aroma, and it is very effective in removing the fishy smell. Put a few slices when stewing mutton soup, which can remove the unique mutton smell and retain the original flavor of the mutton soup. It will also add aroma to the mutton soup and play a role in integrating various flavors. Therefore, when our family stews mutton soup, we usually do not add many seasonings to remove the fishy smell. We only use Angelica dahurica and ginger. It is a simple combination, but the effect is very good.

Mutton and white radish soup

Main ingredients: 2 pounds of lamb hind legs, one white radish

Seasonings: 6 grams of edible salt, 5 ml of rice wine, 5 pieces of Angelica dahurica, a small piece of ginger, and a little coriander

Preparation method:

1. Soak the lamb hind legs for 15 minutes, chop into pieces, and wash away the blood. I did not blanch the mutton here. Part of the reason for blanching the mutton is to remove the mutton smell, but I think it will also lose part of its umami flavor, so I slowly skimmed off the foam after the soup boiled. .

2. Put the mutton into the stew pot, pour in appropriate amount of water, add rice wine, angelica angelica, and ginger slices and start stewing. (Today I used an electric casserole for slow stewing, but there is no way to stew the soup into white color. To stew the soup into white color, it is best to stew it on gas, first boil over high heat, and then simmer over low heat. Specific details The time depends on the ingredients in the pot. It should be simmered for at least three to forty minutes.

3. Wash the white radish, peel off the skin and cut into pieces. After the soup boils, slowly skim off the foam, then add the chopped white radish, season with salt after simmering, and sprinkle with a little chopped coriander before serving.

The aroma of Angelica dahurica is relatively strong, so don’t add too much, it depends on the ingredients in the pot. If you add too much, it will taste a little spicy. The effect of adding Angelica dahurica to stewed mutton is very good. The stewed mutton is not smelly or fishy, ??and is soft, tender and fragrant. It’s late autumn. Let’s stew a pot of fragrant mutton soup for the family to prepare for the coming winter.