2. You can add crucian carp and cook it together, which will not only not make the mutton stinky, but also make the soup thicker and more nutritious. You can also add sugar cane to whiten and refresh the soup as well.
3. Cooked with sheep's hooves, because many people stew lamb soup is only stewed without bones, but in fact, sheep's hooves are rich in collagen, and when heated, it will be mixed with water, so that the soup is more concentrated. But you can't add too much, or it will be too thick. In short, the stew must have bones.
4. If you are pressed for time, you can also add milk and milk powder. Although the soup of mutton soup is not simmered with milk, but in fact there are many restaurants have milk, it is not impossible. However, Bianshao suggests that it is best not to use this method, because if you add it will not be a real mutton soup.
5. When cooking mutton soup, you can properly put some white sheep oil, so that mutton soup will quickly become white soup.
First of all, prepare the ingredients, lamb bone, lamb, cooking wine, onion, pepper, cinnamon, galangal, Chenpi, grass fruit, eight hundred mango, coriander. Or just buy a leg of lamb and separate the bones into lamb bones and lamb meat. Then soak the lamb bones in water to soak out the blood inside so that the lamb can be deodorized. Then prepare a clean pot, then pour into the water, then pour into the soaked sheep bones, green onions cut into pieces, ginger slices, and then put into the pot, and then pour into the appropriate amount of cooking wine to fishy. Then boil the water slowly, remove the floating foam in the pot, and fish out the water after the mutton turns white.