1, adding salt later can stew rotten mutton faster. Because salt itself has strong permeability, it will penetrate into mutton prematurely when stewed in water, and the meat quality of mutton will be dehydrated in advance, and it will naturally shrink when eaten with salt, which makes mutton soup difficult to stew, and even more difficult to stew to milky white.

2. Adding hawthorn can soften mutton. Hawthorn itself has more maslinic acid, and maslinic acid can improve the activity of proteolytic enzyme. Therefore, stewed mutton and hawthorn can accelerate the decomposition of protein and fat, thus helping the mutton to stew soft and rotten faster, and the mutton soup is naturally more milky.