Taiyuan Mutton Soup is made as follows:

First prepare a large piece of mutton with skin. This piece of mutton is best peeled off the leg of the goat. It is best to choose old goat stew. Cut all the leg of lamb into pieces of even thickness. On the leg use a piece of fat for suet. Cut it into slices of even thickness for use.

2. Immerse the processed mutton in a pot of cold water, bring the water to a boil, and then boil it for one minute to remove the blood and stink inside the mutton. (Note that the drowning time should not be too long, otherwise the fresh lamb flavor will be lost)

3. Remove the lamb from the water and rinse it well, then drain it and set it aside.

4. Next, prepare the other ingredients. Soak the sweet potato vermicelli in cold water to soften and set aside. Vermicelli soaked in cold water is elastic and not sticky.

5. Prepare a piece of cabbage and clean it, then cut it and set aside. Wash the garlic yellow and cut it into pieces of about 1 cm. Cut the cilantro into pieces for use.

7. Next, pour in the lamb, pour the peppercorns into the pot and stir-fry over high heat, so that the stir-frying will allow the moisture to remove the fishy smell. On the other hand, the aroma of the sautéed peppercorns can increase the freshness of the lamb, and add the beer after about a minute. Pour from the side of the pan and use the high temperature on the side of the pan to evaporate the beer and remove the smell of the lamb.

8. Next, pour in boiling water or stock to start the stew, add onions, ginseng, angelica, and tangerine peel, and bring to a low boil.

9. After the lamb is cooked for 40 minutes, add black fungus, cabbage and cook for about 3 minutes. When the soup whitens, add the vermicelli after 3 minutes of simmering.10. When the vermicelli is simmering, add the seasoning immediately.