Ingredients: mutton and bones.

Accessories: yam, salt, pepper, chicken essence.

1. Cut the fresh mutton into large pieces, wash it with sheep bones, put it in a pot and blanch it with cold water first to remove the fishy smell.

2. When the fire boils, there will be a lot of floating foam on the water. At this point, skim the floating foam with a spoon, continue to cook for 2~3 minutes, and take it out. If floating foam appears again in the cooking process, it should be skimmed off in time to prevent floating foam from being sucked back by mutton during the cooking process, which will not have the effect of removing fishy smell. Rinse the mutton with clear water again.

3. Add water to the pot, bring it to a boil, add the washed mutton and sheep bones, cook for 20 minutes with high fire, and then turn to medium fire for 20 minutes. Cooking with strong fire can make mutton soup whiter. If you have sheep oil, you can add some sheep oil and cook it together to make the mutton soup whiter and thicker.

Boil for about 40 minutes, and you can easily puncture the mutton with chopsticks, indicating that the mutton is cooked. At this time, the mutton is fished out and put aside to cool. Don't boil the sheep bones, cook them for another half an hour.

5. If there is little soup in the middle, you can add boiled water to supplement it. Stew mutton soup at home. Sheep bones don't need to be stewed for hours, which is time-consuming and gas-consuming. I feel that the soup concentration is almost enough. Just season it at last. The yam is cooked and seasoned with salt, pepper and chicken essence.