Stewed mutton soup, adhere to the principle of "1 put 3 not put", this 1 put refers to pepper, and drinking mutton soup alone will get angry, and pepper has the effect of reducing qi, not only removing fishy smell and increasing freshness, but also making mutton soup more perfect in nutrition, dispelling cold and warming stomach without getting angry! The three ingredients are pepper, cooking wine and star anise. When these three ingredients are put into mutton soup, it will cover up the umami flavor of mutton, and the soup will have a strange smell. Never put them.

1, put the sheep bones and mutton into the pot together with clear water, add some ginger slices, boil over high fire and continue to cook for 5 minutes, fully cook the bleeding foam, take out the blanched sheep bones and mutton and rinse them with warm water.

2. Pour hot water into the casserole, add sheep bones and mutton, and add onions and ginger to cook. After blanching, the mutton must be boiled in hot water, so that the taste of the meat will not be firewood.

3. Don't turn to low heat immediately after boiling, skim off the floating foam and continue to stew for 15 minutes, so that the fragrance of mutton can be fully emitted. After the soup is milky, turn to low heat and simmer for 1 hour.

4. After one hour, when the mutton is cooked, fish it out first and let it cool. Leave the bones in the pot and continue to simmer for half an hour.

5, put the cold mutton slices, cut as much as you eat, cut some parsley and garlic seedlings for later use.

6. Put two bowls of cooked mutton soup into a wok. The original soup is milky white. Pour the cut mutton and add salt and pepper to taste.

7. Add coriander and garlic seedlings after the fire is boiled.