Wash sheep bones, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into a seasoning box, and then put them in a pot with fresh ginger slices and scallion. After the water is boiled, skim off the foam, add chicken essence and a little salt, then turn down the heat and stew over medium heat. In about half an hour, you can eat.

To make a good mutton bone soup, you must choose the right raw materials. We can choose the spine, which is the sheep scorpion, so that the soup will be fresher. If you don't use the scorpion, you can use bones from other parts.

The raw materials that need to be prepared are. 250g of sheep bones, 90g of soybeans, 60g of oyster sauce, and proper amount of salt, onion ginger, cooking wine, soy sauce, pepper, sugar and cinnamon.

The mutton you just bought should be washed with clear water, and then soaked in cold water for three hours to soak out the blood in the mutton.

The soaked mutton needs to be blanched with water. Add some onions, ginger and cooking wine to help remove the fishy smell, skim off the blood foam on the surface, remove it and put it aside.

Wash the soybeans and soak them in water for half an hour, so that it will be easier to boil after treatment, and the oyster sauce will be cleaned for later use.

Put soybeans, oyster sauce and sheep bones into a hot pot, and add onion ginger, cooking wine, soy sauce, pepper, sugar and cinnamon.

Add appropriate amount of water, simmer for 2 hours, and add salt to taste after cooking.