(1), boneless leg of lamb, soaked in cold water for 3 hours to remove blood.

2. Add enough water to the boiling pot and put the mutton and leg bones together. Add a few slices of ginger, and add star anise, cinnamon, geranium and fennel according to personal preference. I don't like it or the variety of mutton is too good, so I don't add anything.

(3) Boil the fire, skim off the foam, turn to low heat for 2 hours, and turn off the fire for 0 hours. Take it out and cut it into wide strips, put it on a plate and dip it in leek sauce.