Both dried tangerine peel and steamed peel work well in lamb stew. The main difference is aroma strength and overall mouthfeel, so choose based on preference.
Dried Tangerine Peel
Flavor: a more pronounced citrus aroma that helps reduce gaminess and makes the soup feel lighter.
Use: about 5–10 g per 500 g lamb. Add after blanching and simmer on low heat.
Steamed Peel
Flavor: softer and more delicate, keeping the lamb’s original taste prominent.
Use: similar amount to dried peel. Add midway through simmering to preserve a gentle aroma.
Choosing Between Them
For a stronger citrus note, use dried peel. For a lighter, subtler flavor, use steamed peel. Adjust to taste and other ingredients.