Pot bottom ingredients: 3000g of sheep spine (scorpion), 2000g of lamb ribs, 5 slices of old ginger, 5 segments of green onion, garlic 100g, 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g) and soy sauce100g.

Stewed meat 1: clove 3, 1 tsaoko 2, nutmeg 2, fragrant leaves 3, pepper 30, star anise 2, fennel 10, cinnamon 1, astragalus 5, ginger 1, Amomum villosum 2, etc.

Rinsing materials: flour100g, potato 200g, Pleurotus ostreatus 300g, chrysanthemum 200g, vermicelli 50g and cabbage 200g.

working methods

Pot bottom practice:

1. Wash and cut the sheep spine and ribs into large pieces, put them in a boiling pot, add appropriate amount of cold water, boil them with strong fire, then remove the sheep spine and ribs and wash them with cold water for later use.

2. Heat the oil in the wok to 50% heat over medium heat, and add the old ginger slices, green onions and 5 garlic to stir fry. Add enough cold water, lamb spine and lamb ribs, adjust to high fire, cover and cook until it is about to boil, add soy sauce without stirring, skim off the floating foam after boiling, put the stew into the seasoning bag, add the remaining garlic and ginger slices, and adjust to low fire for 2 hours.

3. Take out the seasoning package before serving, and put the soup into the hot pot. When cooking again, try the sheep bones first, and then rinse other materials.