The smell of mutton is mainly concentrated in sheep tail fat, subcutaneous fat, sheep sebaceous glands and other fats. If the volatile fatty acids in these fats and ammonia substances in mutton sarcoplasmic protein are removed, most of the smell of mutton can be eliminated. Therefore, to make a pot of mutton soup, we must first separate the fat meat from the lean meat, remove the fat fascia in the muscle gap and remove the fishy smell. Step 2: Soak the mutton. After step 2 1, chop the mutton into pieces with appropriate size, soak it in clear water for 2-3 days, change the water twice a day, or rinse it with clear water for 30 minutes, so that ammonia substances in the mutton sarcoplasmic protein can be leached into the water, thus effectively removing part of the mutton's unpleasant smell. If the temperature is low in autumn and winter, it is best to soak or rinse with warm water. Step 3: blanch the mutton to remove the smell. After the mutton is soaked, it needs to be blanched to remove the fishy smell. You can put mutton in a pot with cold water, then boil it with strong fire and turn to medium heat. After boiling for 3-5 minutes, remove the blood foam. Finally, when there is no blood foam, you can take it out, rinse it with warm water for later use, and then make it into fragrant mutton soup. Step 4: Cooking wine and other seasonings to remove fishy smell. After the above mutton processing steps are completed, mutton soup will be stewed. Stew the mutton soup in the pot. It is best to add cooking wine, onion, ginger and garlic to remove fishy smell, because the substances that produce fishy smell in mutton are trimethylamine, aminovaleraldehyde, tetrahydropyrrole and other compounds, and the alcohol in cooking wine can dissolve these substances and cook them with mutton.