If you stew mutton soup at home, you will generally choose tender mutton, which is easier to stew, and the meat is delicious and tender, with good taste, and the stew time is short. If you choose old sheep, the time is too long, and the family practice advocates fast time, delicious meat and delicious soup.
The commercial version is more troublesome, and it is very particular. First of all, it is very important to choose mutton. You must choose old ewe. Even if you don't have it, you must choose old mutton and prepare sheep bones. Sheep oil must be soaked in water for about six hours in advance to completely remove blood foam. Some people say that it is necessary to blanch the soup. In fact, if it is commercially operated, it is not suitable for blanching at all, because the amount is too large. Remember not to add salt or anything to the soup.
If you choose sheep, you need to add some simple spices, not too much, too much will affect the color of the soup. You don't need to add spices to the goat mutton stew, just stew it directly.