Ingredients: 3 sheep calves, half onion, garlic 1, ginger 1, cinnamon 1, pepper 1 pinch, galangal 1, 4 dried peppers, 3 fragrant leaves, 4 Amomum tsaoko, 2 angelica dahurica, and appropriate amount of salt.

Steps:

1, 3 calves, let the merchant divide them into several sections with a chainsaw, soak them in cold water for 15 minutes, and soak some blood out.

2. Put the leg of lamb in an appropriate amount of cold water pot, then pour in an appropriate amount of braised soy sauce and bring it to a boil.

3. After the soup is boiled, skim off the floating foam, which can remove impurities; Although the boiled water is clean, the taste of mutton soup will be much lighter.

4. When skimming mutton, prepare seasonings and spices: onion, garlic, ginger, cinnamon, pepper, galangal, dried red pepper, fragrant leaves, tsaoko, angelica dahurica, etc.

5. Put the spices in the mutton soup with clean foam, and then sprinkle some salt. When the fire boils, turn to low heat and cover the pot for stewing.

6. When the soup is thick and rotten and chopsticks can easily pierce the thickest part of the meat, turn off the fire and cook.

7. finished products.