1, before simmering soup can be fried or fried lamb, plus hot water to urge ten minutes, and then turn to medium-low fire to cook, you can make the soup white.

2, you can add crucian carp to simmer together, so that not only can make the lamb to fishy, but also make the soup white and nutritious, you can also add sugar cane, is also able to make the soup whiter and fresher.

3, to simmer with the sheep's hooves, because many people stew lamb soup, only stewed meat without bones, but in fact the sheep's hooves are rich in collagen, when it is heated, it will be mixed with the water, so that the soup is more thick. But you can't add too much, or it will be too thick, in short, it is the stew must have bones.

4, if the time is tight, it is also possible to add milk and milk powder, although the soup of mutton soup is not said to add milk to simmer out, but nowadays there are actually a lot of restaurants are added milk, so it is not impossible. However, I suggest that it is best not to use this practice, because the addition is not really mutton soup.

5, in the simmering mutton soup, you can properly put some white mutton oil, so that the mutton soup will quickly become white soup.