Remember not to put the three spices:

1, can not put anise

Many people whether it is stewed or boiled meat soup like to put one or two anise into the flavor, but stewed lamb can not be put anise, because there is an old kitchen saying that "pigs do not pepper sheep do not material," meaning that stewed pork when not to add pepper, not to increase the material. When you can not add peppercorns, stewed lamb can not increase the material, this sentence refers to the cooking method is stew, other cooking methods can be added. Star anise is a big material, stewed mutton when adding star anise, star anise strong flavor, will destroy the original flavor of the mutton soup, stewed mutton soup color will be black, the more stewed the greater the stink.

2, can not put wine

Many people deal with seafood and marinated pork and chicken will put some wine, said to be used to remove the fishy flavor. To fishy is no problem, but to fishy is not the same as to stink. If the stewed lamb is put the wine, not only can not play the effect of stink, but because the wine will be able to carry the acidic and corrosive flavor affect the freshness of the lamb. So stewed lamb remember not to put wine.

3, can not add soy sauce

Soy sauce is one of our daily use more seasonings, but the main role of soy sauce is to color, and stewed lamb on the original flavor, and stewed lamb due to the addition of more soup, so a small amount of soy sauce not only can't have the effect of coloring, good will affect the texture of the mutton, so try not to put soy sauce, especially on the color of the heaviest soy sauce.

Three kinds of seasonings are necessary:

1, ginger (to remove fishy and stink)

2, cumin (to make the mutton more delicious)

3, cinnamon (to make the mutton soup more delicious)