Mutton soup is a delicious dish to keep out the cold in winter, which not only replenishes yang energy, but also moisturizes the skin and strengthens immunity. However, many people will add various spices and condiments when stewing mutton soup to try to remove the fishy smell of mutton, but ignore the deliciousness of mutton itself. In fact, when stewing mutton soup, you only need to use 4 kinds of ingredients to make a mutton soup with fresh meat and tender, not fishy or fatty. What are these 4 materials? Let's uncover the secret of mutton soup together!
Mutton. Lamb is the protagonist of the lamb stew soup, choose fresh lamb, preferably lamb with bones, such as lamb shank or lamb chops, so that the stewed soup will be richer. The lamb should be cut into pieces of appropriate size, not too big and not too small, if it is too big, it will not be easy to stew, and if it is too small, it will be easy to break. The lamb should be soaked in cold water for a period of time to remove blood and impurities, which can reduce the fishy smell. When soaking, you can add some cooking wine and ginger slices to increase the aroma.
White radish. White radish is the best partner for stewed mutton soup, it not only increases the sweetness of the soup, but also neutralizes the oiliness of the mutton, promotes digestion, and prevents stomach bloating. The white radish should be cut into large pieces, not too finely chopped, otherwise it will be cooked and will affect the taste. White radish should be added after the mutton is stewed, otherwise it will affect the flavor of the mutton. The amount of white radish should be moderate, not too much and not too little, generally about half of the mutton.
Ginger. 
Ginger is an essential ingredient for stewed mutton soup, which can remove the fishy smell of mutton, increase the freshness of the soup, and also dissipate cold in the temperature and expel moisture in the body. Ginger should be aged ginger with skin, cut into thin slices, not too chopped, otherwise it will affect the clarity of the soup. Ginger should be put into the pot with the mutton, boil over high heat, then turn to low heat and simmer, so that the aroma of ginger can fully penetrate into the mutton and soup.
Salt. Salt is the last process of lamb stew, it can adjust the taste of the soup, make the lamb more flavorful, and also increase the freshness of the soup. Salt should be added after the mutton and white radish are stewed, otherwise it will affect the taste and softness of the mutton. The amount of salt should be appropriate, not too much and not too little, generally about 1% of the weight of the mutton. The salt should be added slowly, and you will taste it as you add it, depending on your taste.
Tips: In addition to these 4 ingredients, there are a few tips to make lamb soup more delicious:
Stewed mutton soup should be boiled over high heat, and then turned to low heat and simmered, which can keep the soup clear and make the mutton rotten and fresher.
Use enough water to stew mutton soup, and do not add water halfway, otherwise it will affect the taste and temperature of the soup. If you don't have enough water, you can boil some hot water in advance and set aside.
Skim off the foam frequently in the mutton soup, which can remove the impurities and fats of the mutton and make the soup more refreshing.
Stewed mutton soup can add some other ingredients according to your preference, such as red dates, wolfberry, codonopsis, astragalus, etc., to increase the nutrition and nourishing effect of the soup.
Lamb soup can be sprinkled with some chopped green onions or chopped coriander before it comes out of the pot to increase the color and aroma of the soup.