Ingredients: 500g mutton, 750g mutton bones. 100g mutton oil

Spice recipe: 5g tangerine peel, 50g Cao Guo, 5g Angelica dahurica, 1g clove, 3g cinnamon, 2g star anise, 10g Codonopsis pilosula, 10g red dates, 10g wolfberry, 1 piece of ginger

Seasoning: salt, sugar, monosodium glutamate, black pepper, coriander, chopped green onion, pepper, cooking wine

Preparation: We washed the mutton, then chopped it into small pieces, and then cut the mutton bones Wash it, smash it, cut and wash the Codonopsis pilosula, then soak the red dates and wolfberry, and cut the ginger into slices.

1. Put the minced lamb bones at the bottom of the pot, put the mutton at the bottom of the pot, then put in cold water, wait until everything is covered, boil it over high heat, and skim off the foam. , take out the mutton, wash it and set aside.

2. Then put the pot into the pot for the second time, pour in an appropriate amount of water, bring it to a boil over high heat, then skim off the foam, then pour in an appropriate amount of water, and skim off the foam after boiling , put the mutton fat in to boil, and skim off the foam once more.

3. Add star anise, tangerine peel, cinnamon, grass fruit, cloves, and angelica dahurica, wrap it with gauze to make spices, and put it in the pot. Then put the ginger slices, cooking wine, Codonopsis pilosula segments, pepper, monosodium glutamate, and refined salt into the pot, bring it to a boil over high heat, and cook until the mutton is eight layers cooked, add the wolfberry and red dates, and then cook almost 2 hours.

4. The soup should be kept boiling, otherwise the broth will not be milky white. After the mutton is cooked, take it out, then cut it into thin slices, put it in a bowl, sprinkle with some coriander and it is ready to eat. .