Dahurica dahurica, cumin, cinnamon, allspice.

Commonly used spice Angelica dahurica, is the plant dahurica dahurica dry root, warm and pungent, has a light flavor, is to remove the foreign aroma of spices. The main role of Angelica dahurica is to make the mutton become delicious, mutton soup more fragrant and milky. Angelica dahurica odor is not heavy, will not cover the original fresh flavor of lamb, so it is a commonly used spices stewed lamb soup. A catty of lamb add 5 grams of Angelica dahurica, you can effectively remove the smell of sheep.

There are many seasonings called fennel, such as aniseed, aniseed, cumin, the first 2 kinds of fennel are said to be aniseed, while cumin is also called aniseed, fennel celery, etc., is the seed of the plant, with fragrance, but the fragrance is much smaller than aniseed.

Cinnamon is a common spice that is a juniper like star anise, but has a much milder flavor than star anise. Cinnamon has a distinctive, slightly sweet flavor with a hint of spiciness that doesn't take away from the freshness of the lamb, and it can remove foreign flavors and add aroma. Cinnamon and cumin partner, can effectively remove the stink of lamb, the effect is doubled Oh, a catty plus 5 grams can be.

Scented leaves is the laurel tree leaves, there is a very fragrant flavor, but the flavor is not heavy, taste a little spicy, used to stew lamb can go to the stink of incense, but to master the dosage, otherwise it will cover up the fresh flavor of the lamb itself. A catty of lamb put 2 pieces can, do not put more.