Cooking mutton soup, the role of aniseed is divided into two parts, inhibiting fishy smell and increasing fragrance! What spices are they? Generally speaking, it can inhibit the fishy smell: onion, ginger, angelica dahurica, kaempferia kaempferia, galangal, fennel, cinnamon and so on. Aroma enhancement: nutmeg, clove, Amomum tsaoko, Amomum villosum, Amomum villosum, etc. This cannot be strictly distinguished. Those who inhibit the fishy smell will also have the effect of enhancing fragrance, and those who enhance fragrance will also have the effect of partially inhibiting the fishy smell. The use of spices should be flexible, and reasonable compatibility should be carried out according to the actual situation of boiling soup and local taste.

Mutton is warm and chestnuts are nutritious, both of which are hot foods. If mutton and chestnuts are eaten at the same time, it is easy to get angry, not easy to digest, and not suitable for stewing and frying together. If people with weak spleen and stomach or indigestion eat it, it may even cause symptoms such as vomiting, which is extremely harmful to human health and is not recommended.