1. After the frozen mutton is thawed, wash it with clear water for three times to remove blood foam, put it into a clean pot, pour a small amount of tap water, and start cooking with fire. When the water boils, take out the mutton, wash it with clear water for three times, and control the water to dry.

2. Pour out the water for cooking mutton, then clean the pot, add clean water and mutton again, and bring to a boil with fire. After the water boils for about 15 minutes, the soup is covered with white foam, and then put the white foam into the bowl with a spoon, which is the dirty substance released during the cooking of mutton.

3. Slice the ginger, put it in the soup, cover the pot, turn it to a low fire and start to simmer for 1 hour. Separate the sheep bones from the meat, and take out the mutton. Keep the sample soup with the bottom strips or put some freshly cut garlic sprouts, which is also very delicious. Add it to the soup to adjust the flavor, and add salt when drinking the soup.