1. Before making the soup, you can fry or stir-fry the mutton, add hot water for ten minutes, then turn to medium to low heat and simmer to make the soup white.

2. You can add crucian carp and cook it together. This will not only remove the fishy smell of the mutton, but also make the soup thick, white and nutritious. You can also add sugar cane, which will also whiten and freshen the soup.

3. It should be boiled with lamb trotters, because when many people stew mutton soup, they only stew the meat without adding bones. But in fact, lamb trotters are rich in collagen, which will mix with water when heated. Make the soup thicker. But don't add too much, otherwise it will be too thick. In short, there must be bones when stewing soup.

4. If time is tight, you can also add milk and milk powder. Although the soup of mutton soup is not made with milk, many restaurants now actually add milk, so It’s not impossible. However, the editor suggests that it is best not to use this method, because if it is added, it will not be a real mutton soup.

5. When boiling mutton soup, you can put some white mutton fat appropriately, so that the mutton soup will quickly turn into white soup.

First prepare the ingredients, lamb bones, mutton, cooking wine, onions, Sichuan peppercorns, pepper, cinnamon, galangal, tangerine peel, grass fruit, white mango, and coriander. Or just buy a leg of lamb, then separate the bones and meat into lamb bones and mutton.

Then soak the mutton bones in clean water to soak out the blood in order to remove the mutton smell. Then prepare a clean pot,

then pour in water, then pour in the soaked lamb bones, cut the green onions into sections, slice the ginger, and add them to the pot,

Pour in an appropriate amount of cooking wine to remove the fishy smell, then slowly boil the water, remove the foam from the pot, and remove the water after the mutton turns white.

Prepare a pot of water and boil it, then pour in the blanched mutton bones and mutton, and then pour all the prepared spices into the pot.

Then cover the pot and simmer over low heat. After about an hour, the soup in the pot has turned white and smells very delicious.

Poke the mutton lightly with chopsticks, and you will see that the mutton is soft and rotten. After the chopsticks penetrate the mutton, take out the mutton, cover the pot again, and simmer for 30 minutes to allow the nutrition of the mutton bones to stew. Go out into the soup.

Then let the freshly taken out mutton cool, then cut it into small pieces, chop some green onion, wash and cut the coriander into small pieces, put it in a soup pot, and add an appropriate amount of it. Salt and pepper and set aside. Then pour in the mutton cubes, add the prepared side dishes, and simmer over medium heat for 2 minutes.