1?Mutton cut into large pieces, with the lamb skeleton with water to wash, and then soaked in water for about 1 hour and then fished out;

Sheep oil washed and cut into cubes; ginger pat broken; onion pull knot; pepper, anise, Kaempferia tridentata, cinnamon, aniseed, fennel, fennel, fruits of grass, ginger, clove

Scented with gauze, made of spice packets.

2?Put the sheep skeleton in a stainless steel bucket, mixed with about 60 kg of water, boiled over high heat, skimming foam, and then put

into the mutton oil diced, ginger, scallions, pouring wine, cooked over medium heat for about 2 hours, put the spice packet (pressed with the sheep skeleton), continue

cook for about 1 hour to the flavor of the overflowing, into the mutton pieces, and change to a small fire to cook for about 5 hours, to the lamb! ? soft, seasoned

salt, the mutton fish out to cool, and another will be the floating oil on the surface of the soup skimming (to stay), that is, into the mutton soup (at this time the bucket of soup about 45

kg left).

[Note] When simmering mutton soup can also be added to the soup chicken skeleton, to increase the fresh flavor of the soup.