There is no certain recipe, it's just to get rid of the fishy flavor of the mutton. We Guizhou people stew lamb with spices are: cardamom, sand nuts, grass nuts, incense leaves, cumin, good ginger (this should be less, a small piece is enough). Sannai and star anise have too much flavor to be used. The general practice is to boil a large piece of mutton first, re-add water to stew, first pat a piece of ginger to put in, and then put a few dry chili, and finally put on the spices (their own feeling, as grab a little on the line.). The best is a separate package, there is a stainless steel brine box best, not if you use a small piece of gauze to put these spices wrapped into the soup stew, taste the soup from time to time, feel a little bit of spice flavor should be taken out of the package. And then cook down the lamb is not fragrant, spice flavor is too strong, then it is not mutton soup, into the brine lamb. Mutton this kind of thing is very strange, fishy flavor is too big, can not eat. If you use the fishy flavor of mutton are avoided, then the unique flavor of mutton does not exist, and eat pork is almost the same. (So the most critical thing about lamb stew is to master how long the spice packet should be cooked in the soup again). Stewed 40 minutes to an hour lamb is almost ready, softness and hardness of their own control, chopsticks can poke through on it. Cooked after the large pieces of meat to drain, cool, and then cut into slices or larger diced meat as needed, put back into the soup with parsley, garlic cloves, do a bowl of chili pepper dipping, lamb hot pot can be opened to eat. Cell phone coding, no copy and paste.