If you want to get delicious mutton soup, you must first choose raw materials. We often say that "a clever woman can't cook without rice", which is actually the truth. Our technology and our seasonings are actually icing on the cake, or cover up the problem. The real core is the main ingredient, which is what we call mutton. Without good mutton, no matter how good the technology and the best seasoning, you can't make delicious mutton soup.

We often say that a good soup or a fresh soup is actually expounded from the visual effect and the taste effect, and our human understanding of food is actually another sense of smell, that is, smell. As long as these three aspects meet the requirements, food will be completed.

Visual effect is a relatively artistic category, and many of us don't pay attention to it. Only gourmets care about how to set dishes, how to match colors, how to choose tableware, and so on.

raw materials are the main body of everything. If raw materials can't be guaranteed, then everything is empty talk, so we want to recommend the best mutton to everyone. In fact, the answer is very simple. How to get the best mutton in Inner Mongolia? If people who are not very disgusted with the smell of mutton, it is recommended to choose goat mutton in western Inner Mongolia. The grassland here is desert grassland, and goats exercise a lot, and the vegetation they eat is often wild plants that other animals can't reach. These grasses that can survive in the desert are not worse than herbs. They are plants with tenacious vitality, so they are all good things. Therefore, such mutton is top grade in terms of nutritional value and taste, so if you can find such mutton, you will succeed more than half.

If you are afraid of the smell of mutton, you can choose sheep meat from Inner Mongolia. These meats only need to be cooked with simple water. Of course, utensils are also very important. It is best to use casserole or stone pot. When cooking, you can skim off the blood foam in the early stage. The seasoning is the first seasoning skin "Daqing Salt" from grassland, also known as "Grassland Deji".

as for the subsequent steps of improving the taste or removing the fishy smell of coriander, it can actually be avoided. A good cook has a handful of salt, which is never out of date. Those cooks who rely on seasonings are unreliable.