1. Before making soup, you can fry or stir-fry the mutton, add hot water for ten minutes, then turn to low heat and simmer, which will make the soup white.

2. You can add crucian carp and cook it together. This will not only prevent the mutton from becoming smelly, but also make the soup thicker and rich in nutrients. You can also add sugar cane to whiten and freshen the soup.

3. Use sheep's trotters to cook, because many people stew mutton soup without bones, but in fact sheep's trotters are rich in collagen, and water will be added when heated to make the soup thicker. But don't add too much, otherwise it will be too thick. In short, there must be bones when stewing soup.

4. If time is tight, you can also add milk and milk powder. Although the mutton soup is not made with milk, many restaurants actually have milk, so it is not impossible. However, the editor suggests that it is best not to use this method, because if it is added, it will not be a real mutton soup.

5. When cooking mutton soup, you can put some white mutton oil appropriately, so that the mutton soup will quickly turn into white soup.

First prepare the ingredients, lamb bones, mutton, cooking wine, green onions, peppercorns, cinnamon, galangal, tangerine peel, grass fruit, eight hundred mangoes, and coriander. Or just buy a leg of lamb and separate the meat into bones and meat. Then soak the mutton bones in clean water to soak out the blood inside, so that the mutton meat can be removed from the fishy smell. Then prepare a clean pot, then pour in water, then pour in the soaked lamb bones, cut green onions into sections, slice ginger, then put them into the pot, and then pour in an appropriate amount of cooking wine to remove the smell. Then slowly boil the water, remove the foam in the pot, and remove the water after the mutton turns white.