Sheep grew up eating a hundred herbs, so the flavor in mutton is very full, so our ancestors combined fish and sheep to form the word "fresh" when they created characters.
There is a folk saying that "cows have no leeks and sheep have no ginger". Ginger and mutton are both spicy ingredients. Stewed mutton and ginger will not play a role in removing fishy smell and enhancing fragrance when cooking ingredients. On the contrary, the pungent taste of ginger will mask the flavor of mutton and affect the flavor of mutton soup. So don't put ginger in the mutton stew.
The onion in mutton stew is also exquisite, that is, the onion should be taken from the white part, and the onion core should be removed, because the onion core is too tender, and it will produce bitterness and odor when cooked for a long time, which will affect the color of mutton soup juice. After the mutton is stewed, sprinkle onion cores on the mutton to taste it.
Angelica dahurica can be used not only to stew mutton, but also to stew chicken and beef. These are delicious ingredients, which will add flavor and fragrance to dishes. But the dosage of angelica dahurica doesn't need too much. Generally, a pot of soup can put about 3 grams.