1. Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices. Wash the mutton, cut it into 3 cm square pieces and spoon it into the soup pot.

2. Set the wok on fire, heat it with oil, stir-fry ginger and garlic slices and onion, add white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, boil it, skim off the floating foam, pour it into the pressure cooker, press it for 10 minute, and then put it into the pot for stage.