1, add anise with cooking easy fire. Anise nature of warm, and the nature of lamb is also warm, the two together in soup, soup is also hot, three hot with food, heat is too high, easy to drink fire, nosebleeds, so do not recommend adding anise, but if it is to do the braised type of barbecue type of mutton, anise powder can be added to increase the flavor in moderation;

2, plus anise soup is easy to blacken, no appetite. Anise belongs to fennel material, itself has the ability to adsorb fat, and mutton soup with cooking, will adsorb the fat within the mutton soup away, resulting in the soup color is not white and black, look at the unappetizing, the same way if you do braised mutton can also be put, because of the adsorption of fats and oils, but with the eating is not greasy;

3, plus anise soup is easy to be unscented, taste is not fresh. Star anise because of the above has a strong adsorption of grease, resulting in black soup without lamb fat, soup naturally smells unscented, drink the flavor will be significantly worse, in addition to the star anise itself back to the sweet taste will cover the fragrance of lamb, so stewed lamb soup is most avoided to add star anise, and other dishes can be put in moderation.