Spice package: 5g of pepper, 5g of cinnamon, 5g of dried tangerine peel, 5g of tsaoko, 0g of galangal10g, 5g of angelica dahurica and 5g of clove.

Seasoning: chopped coriander 50g, onion10g, ginger slice10g, pepper water15g, and salt.

Preparation: Wash the mutton and cut it into small pieces, and wash the sheep bones for later use. Larger sheep bones will be broken. The seasoning is wrapped in the seasoning bag for later use.

Practice steps:

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2. Add enough hot water to the original pot and boil. If there is foam, skim it again. When there is no froth, add a piece of sheep oil and cook for a while, then skim off the froth. Take out the sheep oil and use it for other purposes.

3. Put the onion, ginger slices, salt and seasoning bag into the pot at the same time, continue to cook the mutton until it is 70-80% mature, and pour in the pepper water to continue cooking for about 1 hour.

4. Put the cooked mutton soup into a big bowl and sprinkle with chopped parsley. It's more enjoyable to eat spicy pepper and goat oil.