Tools/Materials: leg of lamb, onion, garlic, ginger, cinnamon, pepper, galangal, dried pepper, fragrant leaves, tsaoko, angelica dahurica, salt, braised soy sauce, cold water and chopsticks.

1, 3 calves, allowing merchants to divide into several sections with chainsaws, which is also convenient for eating bone marrow; Soak in cold water 15 minutes, and soak some blood.

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. It is not recommended to enlarge the ingredients, namely star anise.

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, the meat is boneless, the soup is fragrant, and the finished product is obtained.