1, chop the prepared sheep bones into small pieces and clean them; Add water to the pot, cook the mutton, and remove it for use after the blood foam is completely boiled.

2. Wash and slice ginger. Wash angelica, astragalus and medlar and put them on a plate for later use. Chop the shallots and put them on a plate for later use.

3. Add water to the pot, and when it is heated to 50%, add blanched mutton, ginger slices, angelica, astragalus root and wolfberry fruit.

4. After the fire boils, turn to medium heat and cook for 30 minutes.

5. After the mutton is cooked, wash and peel the radish, cut it into thin slices, put it in the pot and add a little salt to taste.

6. After the radish is cooked, add the shallots and serve. You can serve a mutton soup that has no smell and is very nourishing.