Prepare 2 Jin of sheep bones and put them in a pot.

Prepare a slice of ginger and onion.

In addition, prepare a small pot, and add spicy and appropriate amount of star anise, cinnamon, galangal, fragrant leaves and dried peppers for later use.

2. First of all, blanch the sheep bones in water, mainly to remove the fishy smell.

Put the sheep bones in a pot with cold water and boil them with strong fire. After the water is boiled, remove the floating foam from the pot, then pour out the sheep bones and rinse them with clear water for later use.

Step 3 burn oil and stir-fry until fragrant

Take the hot oil out of the pan, slide the hot oil into the pan, pour out the hot oil and add the cold oil, add the ginger slices and onion segments, stir-fry until fragrant, pour in the prepared spices and sheep bones, stir-fry for 3 minutes, and stir-fry the fragrance of the spices and the moisture in the sheep bones.

After smelling the meat, pour in half a spoonful of high-alcohol liquor, stir-fry for a while, and take away the fishy smell by using the characteristics of alcohol volatilization.

After the alcohol is completely volatilized, pour a proper amount of boiling water on the sheep bones, without adding cold water, which will solidify the protein and make the boiled soup not strong enough.

Boil until the soup boils again, wash the floating foam in the pot, then cover the pot and simmer for 50 minutes.

4. Don't over-season mutton bone soup.

After 50 minutes, take the seasoning out of the pot, add a little salt and pepper and adjust the bottom taste.

Excessive seasoning will only affect the freshness of the soup, and finally sprinkle with chopped green onion and serve delicious!