1, vinegar: vinegar is one of the traditional seasonings, add the right amount of vinegar to the lamb soup, you can play the role of softening the meat, relieve the stink, promote digestion, enhance appetite and so on.

2, salt: salt can increase the flavor of lamb soup, but also can promote the secretion of digestive juices, increase appetite.

3, ginger: ginger flavor pungent flavor, can cover the stink of mutton, enhance appetite.

4, pepper: pepper has a unique aromatic odor, spicy taste, not only can enhance the taste of lamb soup, remove the stink, but also enhance the effect of cold and warm stomach.

5, spices: such as anise, pepper, pepper, grass berries, sesame leaves, ginger, peel, etc., this kind of spices smell aromatic thick, can help remove the stink of lamb soup

stewed lamb can not be less than four kinds of seasoning

1, fishy seasoning

Because lamb among the fishy taste of the material is trimethylamine, aminovaleryl aldehyde, tetralin and other compounds. Compounds, and the alcohol in the wine can make these substances dissolved and with the process of cooking lamb with alcohol volatilized, while the wine there are peppercorns, dashi, cinnamon spices and seasonings, these also have to fishy and stinky effect, can make lamb in the odor weakened and can increase the aroma.

2, increase the flavor of the seasoning

Lamb itself has no flavor, must put some salt to taste, there are some ingredients of the fresh flavor is also essential, otherwise eat lamb is very greasy, such as radish, yam, chestnuts, tomatoes are very suitable.

3, spices

such as hawthorn, Chenpi, cinnamon and other spices into the lamb, not only can make the lamb stewed more soft and tasty, but also to fishy fragrance, enhance appetite, can be used for the spleen and stomach cold, less food regurgitation symptoms, the proportion of ingredients should not be more, about 3-5 grams can be.

4, tonic seasoning

Lamb is a warm ingredient, often eaten with the essence of blood, benefit from the deficiency of labor, warming the spleen, tonifying the kidneys and liver and other effects, eat in order to enhance the value of its food, but also add some berries, ripened, angelica, ginseng and other tonic herbs, but can not be put too much, otherwise the taste of medicine is overloaded, rather than tasty.