Method for preparing mutton soup without mutton smells and fishy smells

The invention relates to a method for preparing a mutton soup without mutton smells and fishy smells. The mutton soup is prepared from a mutton body, a pot seasoning, seasoning water and a bowl seasoning, wherein the mutton body refers to seven parts, namely, a mutton head, a body, various haggises of a mutton abdomen, legs, bones, necks and mutton fat; the pot seasoning contains five or more of angelica dahurica, quilled cinnamon, amomum tsao-ko, galangals, cloves, cassia seeds, pericarpium citri reticulatae, gingers and green onions; the seasoning water is prepared from two or more of peppers, caraway seeds, vanilla, bay leaves and monosodium glutamate; and the bowl seasoning is prepared from five or more of cloves, cassia seeds, netmeg, interior eardamom, peppers, bay leaves, bay powders, rhizoma kaempferiae, almonds, quilled cinnamon, rosewood, xinyi and winterworm summerherb. The mutton soup prepared by using the method disclosed by the invention is fresh without mutton smells, fragrant but not greasy, m