Lamb leg meat

Ginger-like food

Dried orange peel

galangal

Sannai

Eight angles

pepper corn

Sichuan pepper

Mircia

Amomum tsao-ko

Recipe practice:

1. The leg of lamb is soaked in cold water to remove blood, and the bone of the sheep is broken (change the water several times in the middle).

2. Seasoning is ready, except ginger, all of them are packed in seasoning bags.

3. Put mutton and sheep bones into a cold water pot, and continue to cook for two minutes after the fire boils. Remove the mutton and sheep bones (this soup is not used) and wash the blood foam on the mutton with running water.

4. Put the mutton in a saucepan, add a proper amount of water, add ginger slices and spice bags with spices, stew until the mutton is cooked and soft, and take out the mutton (or continue to stew the mutton bones).

5. Slice the stewed mutton and white radish, put them in a pot and cook them, sprinkle a little salt and serve; You can also put mutton soup in a smaller soup pot and eat it on the table with an induction cooker, which is warmer.

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Recipe tip:

1, slender green pepper and millet pepper are chopped.

2, chopped parsley, chopped onion

3. White sufu

4. Put all the above materials into the bowl according to your own taste.

5. Finally, scoop a spoonful of mutton soup and mash lobster sauce to eat.