If you want to get delicious mutton soup, you must first start with the selection of raw materials. We often say that "it's hard to make a meal without rice." In fact, this is the truth. Our craftsmanship and our seasonings are actually the icing on the cake. , or to cover up the problem. The real core is the main ingredient, which is what we call mutton. Without good mutton, no matter how good the craftsmanship is, no matter how good the seasoning is, you cannot make delicious mutton soup.

We often say that delicious soup or fresh soup is actually explained from the visual effect and the taste effect. In fact, our human understanding of food is actually the sense of smell, that is, smell. , as long as these three aspects meet the requirements, the delicious food will be completed.

Visual effects are a relatively artistic category. Many of us are not particular about it. Only gourmets care about how to arrange the dishes, how to match colors, how to choose tableware, etc.

Raw materials are the main body of everything. If the raw materials cannot be guaranteed, then everything is empty talk, so we want to recommend the best mutton to everyone. In fact, the answer is very simple, how to get the best mutton in Inner Mongolia If you are not averse to the smell of mutton, it is recommended to choose goat meat from the western region of Inner Mongolia. The grasslands here are desertified grasslands. Goats exercise a lot, and the vegetation they eat are often wild plants that other animals cannot reach. , these grasses that can survive in the desert are no worse than herbs. They are plants with tenacious vitality, so they are all good things. Therefore, such mutton is top-grade in terms of nutritional value and taste, so you can find such Lamb, you're more than half way there.

If you are afraid of the smell, you can choose sheep meat from Inner Mongolia. These meats only need to be boiled with simple water. Of course, the utensils are also very important. It is best to use a casserole or stone pot. When cooking, Just skim off the blood foam in the early stage. The seasoning uses the first seasoning peel from the grassland "Da Qing Salt", also known as "Prairie Deji".

As for the subsequent process of improving the flavor or removing the smell of coriander, you can actually skip it. A good cook's pinch of salt never goes out of style, and those cooks who rely on seasonings are unreliable.