When we stew mutton soup at home, the first thing to remember is that the first seasoning we can't put is star anise. Illicium verum will make the color of stewed mutton soup black, and the taste of stewed mutton soup will get worse and worse. At the same time, it also destroys the umami flavor of mutton, so we must not blindly put star anise in mutton stew at home. This is the meaning of the phrase "pigs don't pepper, sheep don't hope, and cows don't leek" in rural areas. Although cooking wine can deodorize meat, it lacks a place in stewed mutton. Friends who have had mutton soup with cooking wine know that mutton soup with cooking wine tastes sour. So the next time you stew mutton, remember not to put cooking wine, this seasoning. Cooking wine is only useful when cooking at high temperature. For example, when we fry shredded pork at home, we can add cooking wine to remove the fishy smell. Don't put it in the mutton stew. When stewing mutton soup, the third seasoning that can't be put is cinnamon. The best key to mutton soup is that the soup is milky white. Adding cinnamon will make the stewed mutton soup black. It will also cover up the delicious taste of mutton itself, so don't put cinnamon as seasoning when stewing mutton soup at home.