1, stewed mutton soup, whether it is mutton or mutton bones, directly into the pot on the waste, prior to the need for mutton and mutton bones were soaked, put into cold water to soak a bubble, which will be soaked out of the blood, and then subsequent operations, the taste of mutton soup will be more delicious, and no stink, soak almost an hour on it;

2, blanching remember to cold water in the pot, plus a little onion and ginger and wine, to help deodorize, prior to stewing mutton bones to make it into a soup, and then use it to stew the taste will be better. to help deodorize, before stewing the lamb bone will be made into a soup, and then use it to stew lamb, the taste will be better, stewed lamb bone soup water must be put a little more, a one-time add enough, can not appear in the middle of the situation of another addition of water;

3, stewed lamb soup, with the spices remember to use the spice packet wrapped up, do not worry about eating will have a peculiar flavor, cabbage in the pot can be boiled for a while longer, cooked to soft taste better, do not have to match too many Seasoning, simple seasoning can be.