Mutton stew soup, adhere to the principle of "1 put 3 not put", this 1 put refers to pepper, but drinking mutton soup will get angry, and pepper has the function of reducing qi, not only can remove fishy smell and increase freshness, but also can make the nutrition of mutton soup more perfect, warm the stomach and not get angry! These three ingredients are pepper, cooking wine and star anise. When these three ingredients are put into mutton soup, it will mask the umami flavor of mutton, and there will be a strange smell in the soup. Never put it.

1. Put the sheep bones and mutton in a clear water pot, add some ginger slices, boil for 5 minutes after the fire, fully boil the bleeding foam, take out the cooked sheep bones and mutton and rinse them with warm water.

2. Pour hot water into the casserole, add sheep bones and mutton, add onion and ginger and cook. The boiled mutton must be cooked in hot water, so that the taste of the meat will not be firewood.

3. Don't turn the heat down immediately after boiling, skim off the floating foam and continue to stew for 15 minutes, so that the flavor of mutton can be fully emitted. After the soup is milky white, turn to low heat and stew 1 hour.

4. After an hour, when the mutton is cooked, take it out and let it cool. Leave the bones in the pot and continue to stew for half an hour.

5, put cold mutton slices, cut as much as you eat, cut some parsley and garlic seedlings for later use.

6. Put two bowls of cooked mutton soup into the wok. The original soup is milky white Pour in the chopped mutton and season with salt and pepper.

7. Add coriander and garlic seedlings after the fire is boiled.