2, fresh mutton, sheep blood, plus some side dishes, such as: vermicelli, dried silk, garlic seedlings and so on.
3. Treat mutton, cut into large pieces and soak in cold water for one hour. Put the pot in cold water, add ginger slices and cooking wine and bring to a boil. Take it out for later use. This step is to remove the fishy smell and blood.
4. Put the blanched meat into an electric pressure cooker, add water to the meat, and add cooking wine, star anise, fragrant leaves, cinnamon, hawthorn, onion, ginger, fennel and other seasonings. Remember not to put salt at this time.
5, after the meat is pressed, remove it, start another pot, add half of the broth and half of the boiling water. Add meat, bring to a boil, and then add soy sauce (color matching), dried silk, vermicelli, sheep blood, white pepper, salt, chicken essence and minced garlic in turn.
6, bowl, serve. I like spicy or pepper noodles, etc. Season yourself. Eat meat in big gulps and soup in small gulps.