1. Before boiling the soup, you can fry or stir-fry the mutton, add hot water for ten minutes, and then turn to low heat for cooking, so that the soup will turn white.

2. You can add crucian carp and boil it together, which will not only make mutton smell bad, but also make the soup thick, white and nutritious. You can also add sugar cane, which will also make the soup white and fresh.

3. Boil it with sheep's hoof, because many people only stew mutton soup without bones, but in fact, sheep's hoof is rich in collagen, and when it is heated, it will mix with water to make the soup thicker. But you can't add more, or it will be too thick. In short, you must have bones when stewing soup.

4. If time is tight, milk and milk powder can be added. Although the soup of mutton soup is not boiled with milk, many restaurants now actually add milk, so it is not impossible. However, Xiao Bian suggested that it is best not to use this method, because it is not a real mutton soup.

5. When cooking mutton soup, you can put some white sheep oil properly, so that the mutton soup will soon become white soup.

firstly, prepare the ingredients, such as sheep bone, mutton, cooking wine, onion, pepper, pepper, cinnamon, galangal, dried tangerine peel, tsaoko, babangmang and coriander.

Or just buy a leg of lamb, and then separate the flesh and blood into sheep bones and mutton.

Then, firstly, soak the sheep bones with clear water, and soak out the blood in them, so as to deodorize the mutton.

then prepare a clean pot,

then pour clean water, then pour the soaked sheep bones, cut the onion into sections, slice the ginger,

then add it into the pot, and then pour a proper amount of cooking wine.

Cooking wine is used to deodorize it, then slowly boil the water, remove the floating foam from the pot, and

Take it out after the mutton turns white.

prepare a pot with water to boil, then pour the boiled sheep bones and mutton, and then pour all the prepared spices into the pot.

Then cover the lid and simmer slowly. After about an hour, the soup in the pot has turned white and smells very delicious.

poke the mutton gently with chopsticks, and you can see that the mutton is soft and rotten. After the chopsticks penetrate the mutton, take it out.

Cover the lid again and simmer for 3 minutes, so that the nutrition of the sheep bones can be stewed into the soup.

Then, cool the mutton just taken out, then cut it into small pieces, cut some chopped green onion, wash the coriander and cut it into small pieces, put it in a soup pot,

add some salt and pepper, and set aside.

then pour in the mutton pieces, add the prepared side dishes, and stew for 2 minutes on medium heat.