Mutton soup pot is a traditional famous dish of Han nationality in Sichuan, belonging to Sichuan cuisine in eight major cuisines. There are many ways to do it. Its main ingredient is mutton.

Raw materials: fat mutton (about 5 kg)

Ingredients: 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper and a little starch.

1. Wash the lamb ribs, cut them into large pieces, put them in a boiling pot (add white radish) and cook for about 20 minutes to remove the fishy smell, then

Wash with clear water; Wash sheep bones with clear water; Wash the stems and seeds of persimmon pepper, cut them into small pieces, put them in a pot, add a proper amount of salt and cold water, mix well and pickle them into salted peppers; Wash coriander and cut into sections;

2. Put the pot on the fire, first put it at the bottom, then put the mutton, sausage and tripe on it, then add the cooking wine, onion and ginger slices, without boiling, pour in a proper amount of water (don't overdo the meat), then boil it with high fire, skim off the floating foam and cook for 0.5- 1 hour. When the soup turns white, simmer it over low heat. 36860 . 68868688686

3. When eating, take out some mutton slices, sausages and tripe, put them in a hot soup pot, put them in a bowl, scoop them into hot mutton soup, add appropriate amount of salt and monosodium glutamate to adjust the taste, sprinkle with coriander segments, and then take out some salted peppers in a small bowl and serve them at the same time.