Dahurian angelica, fennel, bay leaves, cinnamon, etc. The spices used to remove the mutton smell are as follows:

Angelica dahurica: Angelica dahurica has the effect of improving freshness and making the soup rich and milky. Its smell is not strong and will not suppress the original fragrance of the ingredients, so it is commonly used. In stewed mutton soup.

Cumin: Cumin is shaped like rice and has a strong fragrance. It can effectively remove fishy smell and add fragrance to ingredients. It is often used in stews, steamed fish and making hot pot.

Cinnamon: Cinnamon is a common kitchen spice and one of the earliest spices used. Its unique aroma is slightly sweet and spicy. It has a similar effect to fennel. It can remove fishy smell and increase fragrance. It is an excellent partner with fennel and is also a commonly used spice for stewed mutton.

Fragrance leaves: Geranium leaves are the leaves of the laurel tree. They have a fragrant smell, but they do not have a strong fragrance. They taste slightly spicy and have a strong fragrance. Pay attention to the dosage when using so as not to mask the taste of the ingredients themselves. Bay leaves have a stronger aroma when stewing, and their main function is to add flavor to the ingredients. They are often used when stewing mutton.