Slaughter the whole lamb, wash it and put it in a big iron pot. The head, hoof, tail and whip are all intact, and blood, meat, bones and internal organs (internal organs, locally called "water") are all inside. Add some star anise and stew until it is 90% cooked. After boiling, add blood and liver. Take it out, chop it up, put it in a bowl, sprinkle with finely chopped coriander, and then simmer it in a pot, or pour hot soup into the pot, and repeat it several times.

When eating, mussels are served. You need to mix vinegar, pepper, salt or unfinished food according to your personal taste, and you can enjoy it. Fresh, salty, hemp, spicy, tender, crisp and refreshing are all up to you, each with its own wonderful and unique features.

The whole lamb soup in the cauldron is white and red, delicious, tender and rich in nutrition, and it is a good tonic in autumn and winter.

Yimeng Black Goat, a local fine breed carefully raised and cultivated by people in Yimeng Mountain area for hundreds of years, is the best choice for cooking whole sheep in a big pot.

This kind of sheep is proud and healthy, has a large amount of activities, can climb mountains and trees, has good meat quality and little smell, especially for Jie sheep (castrated ram) over 40 kg. The best time is from early July to the end of August in the ancient calendar (so-called Fuyang). At this time, the sheep are the fattest, and the lean meat rate is as high as 70%. Two kilograms of live sheep can produce one kilogram of flesh and blood.

Slaughtering methods are also very distinctive. Ear cutting is commonly used, that is, the carotid artery is cut from behind the ear, and the blood is put into a basin filled with appropriate amount of saline to stir. After solidification, cut into large pieces and put them into the pot. After heating and soaking, take it out for later use. Rub the intestines with salt and wash them. Burn the head and hoof until the skin is brown. Scrape the hair ash, chop it into pieces and soak it in water for later use.