Reasons are as follows:

1, add anise with cooking easy fire. Anise nature of warm, and the nature of lamb is also warm, the two together in soup, soup is also hot, three hot with food, heat is too high, drink easy to fire, nosebleeds, so do not recommend adding anise, but if it is to do the braised class barbecue type of mutton, anise powder can be added to increase the flavor in the right amount;

2, plus anise soup easy to blacken, no appetite. Anise belongs to fennel material, itself has the ability to adsorb fat, and mutton soup with cooking, will adsorb the fat within the mutton soup away, resulting in the soup color is not white and black, look at the unappetizing, the same way if you do braised mutton can also be put, because of the adsorption of fats and oils, but with the eating is not greasy;

3, plus anise soup is easy to be unscented, taste is not fresh. Star anise because of the above has a strong adsorption of grease, resulting in black soup without mutton fat, soup natural smell is not fragrant, drink flavor will be significantly worse, in addition to the star anise itself back to the sweet taste will cover the lamb fragrance, so stewed mutton soup is most avoided add star anise, other dishes can be put in moderation;

4, pepper and star anise is roughly the same reason, the fire and affect the taste. Because of the same hot pepper with cooking mutton soup easy to fire, in addition to pepper flavor is too spicy stimulation, will seriously cover the fresh flavor of mutton soup, so stewed mutton soup can not be put, but the other braised barbecue oil fried class can be added in moderation, the main increase in spicy flavor flavor.