First of all, add carrot pieces, onion and ginger, cooking wine to remove the stink when burning mutton. In addition, you can wash the mutton and cut it into small pieces, add cooking wine, soda, salt, sugar, monosodium glutamate, water marinade, and then soak it in egg white starch for 2 to 3 days. In the stewed lamb can be put into the dried orange peel, or a little green beans, you can also put walnuts, hawthorn, cooking wine into the pot, and lamb with cooking.

1, spices, we have to put the heavier odor spices when cooking lamb. Usually 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. If you are doing braised lamb can add a little more wine. If you are doing barbecue, you can put a little more pepper and salt powder, as well as cumin powder. The flavor of the seasoning is fragrant and can effectively mask the flavor of the lamb.

2, cleaning, cleaning is also very vital, just bought the lamb must be cleaned with water three times, rubbing with hands hard, so as to remove the blood foam. Also put the lamb in the water to soak for about half an hour, so that the effect of deodorization will be better. The last step is blanching, put the mutton into a pot of cold water, slowly heat it to boiling and turn off the fire, and then put the mutton in the water to rinse it again a few times.

3, add vinegar, vinegar has a very 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 starting. This eating fishy taste greatly reduced, the flavor is very mellow.

4, 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, add cooking wine, anise, orange peel, hawthorn, drilled radish, and then cook with mutton, you can greatly reduce the fishy taste of mutton.

5, chili, put some chili oil and chili noodles in the lamb, the strong spicy flavor can cover up the fishy taste of lamb, and the taste will be more fragrant to eat.

6, cilantro, cilantro's aroma is very special, it can effectively get rid of the fishy taste of meat, so add some cilantro when you do the lamb, you can play the unique effect of deodorization and increase the flavor.

7, tea, tea has a very strong fresh smell, can effectively neutralize the flavor of lamb. In the process of frying mutton, sprinkle strong tea several times in a row. This makes the lamb fresh and delicious.

8, Chenpi, Chenpi has a special aroma, and has the role of adsorption, the Chenpi into the mutton together with the same cooking, can give the mutton to increase the aroma, so that the mutton to eat the flavor more rich.

9, mung beans, mung beans taste very fresh, mung beans and lamb with the same cooking, can be the fishy mutton to reduce, and let the taste of mutton eat up very natural.