1, vinegar: vinegar is one of the traditional seasonings, add appropriate amount of vinegar in mutton soup, can play a role in softening the meat, alleviate the stink, promote digestion, enhance appetite and so on.

2, salt: salt can increase the flavor of lamb soup, but also can promote the secretion of digestive juices, increase appetite.

3, ginger: ginger flavor pungent flavor, can cover the stink of mutton, enhance appetite.

4, pepper: pepper has a unique aromatic odor, spicy taste, not only can enhance the taste of lamb soup, remove the stink, but also enhance the effect of cold and warm stomach.

5, spices: such as anise, pepper, peppercorns, grass berries, sesame leaves, ginger, Chenpi, etc., this kind of spices smell fragrant and thick, can help remove the stink of lamb soup.

Stewed lamb can not be less than four kinds of seasoning

1, to fishy seasoning

Because lamb among the fishy substances are trimethylamine, aminopentanal, tetrahydropyrrole and other compounds, and wine in the alcohol can make these substances dissolved and with the process of cooking lamb and alcohol volatilized away, while the wine there are peppercorns, dai maio, cinnamon spices and seasoning, these also have a de-fishy flavor. These also have the role of fishy and stinky, can make the lamb in the odor weakened and can increase the aroma.

2, increase the flavor of the seasoning

Lamb itself does not taste, must put some salt to taste, there are some ingredients of the fresh flavor is also essential, otherwise eat lamb is very greasy, such as radish, yam, chestnuts, tomatoes are very suitable.

3, spices

such as hawthorn, Chenpi, cinnamon and other spices into the lamb, not only can make the lamb stewed more soft and tasty, but also to fishy fragrance, enhance appetite, can be used for the spleen and stomach cold, less food regurgitation symptoms, the proportion of ingredients should not be more, about 3-5 grams can be.

4, tonic seasoning

Lamb is a warm ingredient, often eaten with the essence of blood, benefit from the deficiency of labor, warming the spleen, tonifying the kidneys and liver and other effects, eat in order to enhance the value of its food, but also add some berries, ripened, angelica, ginseng and other tonic herbs, but can not be put too much, otherwise the taste of medicine is overloaded, rather than tasty.