Stewed mutton soup;

Accessories: 250g crystal powder, green radish, garlic sprout, onion, coriander, salt, chicken essence and white pepper;

Soak the crystal powder soft in advance; Wash the green radish and cut it into pieces, which can be a little thicker. Dice garlic seedlings and onions, and cut parsley into sections.

Take a clean pot, scoop out the original soup, preferably sheep oil, and add boiling water, the ratio of the original soup to boiling water is 2:1; Add sliced radish, bring to a boil, add salt, chicken essence and white pepper, and turn off the heat;

You can cut some meat slices and put them in to make mutton buns;

Eat mutton soup with steamed buns, spoon the cooked mutton soup into a bowl, add chopped garlic, onion and coriander, pour some Chili oil on it, break it into cakes and soak it in the soup. When eating mutton powder soup, first grab the soaked vermicelli into a bowl, scoop it into the boiling mutton soup and blanch it, then pour the cooked soup back into the pot, scoop it in and then pour it back, so that you can scoop in the original soup three or four times, add chopped garlic, onion and coriander, and pour some Chili oil on it.