1, onion and ginger. Onion ginger is the most commonly used to fishy seasoning, light flavor, good deodorization effect, and is warm, stewed mutton add some, drive cold effect better. At the same time, onion and ginger will not affect the original flavor of lamb, stewed meat and soup are the original flavor, very fresh.

2, licorice. A good way to give mutton stink, is to use licorice, with onion and ginger together, can remove the smell of mutton, and can also maintain the special flavor of mutton.

3, Chenpi. Chenpi has a light fragrance, is a good helper to remove the stink, but also can dissolve the grease, so that the mutton is relatively light and refreshing, fragrant and not greasy. Deodorization and unctuousness, with a year of Chenpi can be,

4, white pepper. Pepper is also a good spice to deodorize, divided into black pepper and white pepper 2 kinds, black pepper is suitable for cooking fishy heavy beef, while the medicinal value of white pepper is greater, it can strengthen the stomach and dissipate the cold, but also can enhance appetite, help digestion, promote sweating, so eat stewed lamb in winter, be sure to add some white pepper, you can use white pepper powder.