Can be put in a small amount. Illicium verum, also known as Illicium verum and Fennel, is a kind of flavoring, which is often used to make cold dishes and stew dishes. However, when using it to stew mutton, a small amount can remove the fishy smell. If you put too much, it is easy to cover up the fresh flavor of mutton and lose the original flavor of mutton, so you usually don't put it, but put a little ginger instead of removing the fishy smell.

Mutton soup:

Mutton soup is a dish. The main raw materials are mutton, Chili oil, Chili noodles, salt and so on. The soup is white, fat but not greasy, and has no fishy smell. It has its own characteristics in local snacks all over the country.

Mainly put the sheep bones into a large pot to boil soup, and then put the cut fresh mutton and cleaned mutton offal into the soup pot to boil. After cooking, scoop up and drain the water, then slice it into boiling water, then pour it into a soup bowl, pour in boiling white sheep soup, sprinkle with chopped green onion, and a bowl of steaming mutton soup with overflowing fragrance will be ready. Mutton soup is a dip dish made of Chili oil, pepper noodles, salt and monosodium glutamate.