1, put spices: when cooking mutton, put spices with heavy odor. Generally there are onion, ginger and garlic, angelica, party ginseng, peppercorns and so on. These materials have a relatively strong odor, can effectively cover the fishy taste of mutton.

2, add vinegar: vinegar has a strong acidic flavor and volatile, can effectively remove the fishy smell of mutton. Pour some oil in the pot, after the oil is hot into the mutton stir-fry, add some white vinegar, and then add onions and ginger, soy sauce, sugar, cooking wine, seasonings, and then add a little garlic before the pot.

3, drilled radish: white radish drilled and lamb with cooking, radish has a strong adsorption, can remove the strong flavor of lamb. To prepare in advance to soak mutton water, which add cooking wine, anise, orange peel, hawthorn, drilled radish, and then cook with mutton, you can greatly reduce the fishy taste of mutton.

Mutton soup practice points

1, simmering soup, must keep boiling state, otherwise simmering broth light not creamy.

2, simmering time, to add an appropriate amount of sheep board oil, and simmering and boiling, the soup will be more fragrant.