The key to cauldron whole sheep is the word "all". The mutton, bones, viscera, blood, head, hoof, tail and whip of sheep are cooked in one pot, which is good in color, fragrance and taste, fresh and delicious, rich in soup, nutritious and nourishing, so it has the reputation of ginseng in meat.
After the mutton is slaughtered, it is cut into large pieces, washed clean, and the internal organs are scalded, scraped and washed to make it clean and odorless. When cooking, first add water to the pot, and when the water boils, add the sheep skeleton, mutton and internal organs, cook with strong fire, skim the blood foam, and then add seasonings such as Radix Angelicae Dahuricae, Flos Caryophylli, Pericarpium Citri Tangerinae, Cortex Cinnamomi, Fructus Tsaoko, Fructus Amomi, Fructus Amomi, Rhizoma Zingiberis Recens and Fructus Zanthoxyli to remove fishy smell and enhance flavor. When it is ripe to nine, take out the sheep bones and chop up mutton, internal organs, sheep blood, etc. Return to the pot and serve on a small fire. When eating, you can add seasonings such as salt, vinegar, monosodium glutamate, coriander, Chili powder and pepper according to your personal taste. The staple food is hard food such as pot stickers and baked cards.