1, put: Angelica dahurica, is a perennial herb, grows in the river, under the forest, in the stewed mutton and mutton soup, Angelica dahurica can cover the stink of mutton soup, so that the soup is more fresh and fragrant; in the stewed mutton, add Angelica must be added to the fennel, both of which can make the mutton more fragrant and fresh; ginger, ginger can remove the stink of the mutton flavor, so that the mutton taste better.
2, do not put: pepper, add pepper in the stewed lamb, there is a hard lamb, pepper seeds are bitter will also affect the taste of the ingredients; anise, stewed lamb generally like soup white taste fresh, add anise, will make the color of the sheep soup is not enough to thick white color, color black; wine, stewed lamb, put wine, will affect the soup's fresh taste.