Which part of mutton should be used for stew soup? If you want the soup to be rich, it is best to choose mutton with bones for stew, such as sheep scorpions, sheep hooves, sheep heads and other parts. 1. This part of the sheep scorpion is the most suitable for stewing soup. The sheep scorpion is the backbone of the sheep. It is best to choose it with the meat. Moreover, sheep scorpion is also known as the "King of Calcium Supplements". When used in stew soup, it can maximize the effect of calcium supplementation. It is very suitable for the elderly with osteoporosis and growing children. The sheep scorpion cooked slowly over low heat The soup tastes the most delicious. You don’t need to add a lot of spices to make the soup very fragrant, and you don’t need special stewing skills to have a milky white soup. 2. The taste of this part of sheep's trotters will be better when stewed or stir-fried. When stewing sheep's trotters, it is important to choose fresh ones, which will have less flavor, otherwise the smell will be very strong. You can fry the lamb's trotters in hot oil first and then stew the soup. This will make the stewed soup taste smoother and not too greasy. If the sheep's trotters are stewed directly in the soup, it will easily produce oil, which will affect the overall taste of the soup. Moreover, the sheep's trotters are very chewy after being stewed in the soup. It tastes a little bouncy but not too hard. 3. This part of the sheep head is also a good thing for stewing soup. Sheep heads have the most bones, so they are great for stewing thick soup. If you just like thicker mutton soup, you can choose to use sheep heads for stewing. Moreover, the soup made from the sheep head is best used as a hot pot soup base or for boiling noodles. The mutton flavor of the soup is very rich, and the quality of the soup is also very good. It should be noted that when stewing the soup, no matter which one of the three ingredients is used: sheep scorpions, sheep hooves, and sheep heads, do not add spices such as five-spice powder and star anise, otherwise it will not only destroy the delicious taste of the mutton soup, but also It will make the soup cloudy.