羊肉烹熟后,有一股膻味.有时加了姜、葱、绍酒、茴香子调料,仍有膻味;有时在配料上用胡萝卜或京葱,膻气也只略微减少一些,这些是因烹调方法及调料不对路的原因.去除羊膻的方法是:羊肉下锅时先放少许食油焙透,待水分烙干后再加米醋焙干(醋的数量是肉的千分之一左右),然后加姜、葱、 After cooking mutton, there is a smell of smell.Often added ginger, onion, Shaoxing wine, fennel sub-seasoning, there are still smell; sometimes ingredients on carrots or Beijing onion, belching is only slightly reduced, these are due to Cooking methods and seasoning is not the reason for the road to remove the gall sheep’s method is: lamb pot put a little cooking oil to roast, to be boiled water and then add vinegar to dry (the number of vinegar is about one-thousandth of the meat) , Then add ginger, onion,