1. Add ginger, chicken essence, minced chives, coriander, balsamic vinegar, light soy sauce, umami juice, and sesame oil for the seasoning of stewed lamb bones.

2. Since mutton has a relatively strong smell, we generally add some spices to remove the smell when processing mutton, but not all spices are suitable for putting in mutton. For example, aniseed and cooking wine. "Pigs without pepper, sheep without ingredients" is an old saying that has been circulating for a long time. It means that you can't add Sichuan peppercorns to stewed pork, and you can't add ingredients to stewed mutton, because the color of the mutton soup stewed with aniseed is not only not white, but the color of the soup turns black. The taste of the soup will also be greatly reduced. Cooking wine is a special cooking wine brewed from rice wine and Huadiao. It has a relatively strong aroma and can remove the fishy smell of meat. But in mutton, cooking wine has no place. The ingredients in the cooking wine will react with the mutton, causing the mutton to become sour and taste weird.

3. Stewed mutton bones is a favorite dish of many northern friends, because after stewing the mutton bones, you will not only have a mouthful of rich mutton soup to drink, but you can also eat it with the mutton bones. Sheep bones also contain a lot of marrow and meat, so you can continue to eat them after cooking the soup, and they are also very rich in protein and collagen. While stewing, you can add some carrots as a side dish. This makes the dish more delicious and nutritious.