1 The main materials of Shanxian mutton soup are fresh mutton and sheep bones. Soak the fresh mutton and sheep bones in water for about 10 minutes, then rinse them, cut the mutton into cubes and put them in the pot, crack the sheep bones and put them in the pot. Increase the cold water in half a pot (submerged meat and bones) and start to boil. After boiling, use a spoon to remove blood foam.

2. Then add mutton soup spices: 50g of ginger, 5g of angelica15g, 30g of white peony root, 20g of cassia twig, 0g of licorice15g, 0g of red dates10g, 5g of fragrant leaves, 5g of pepper, 6g of star anise (anise) and 6g of fennel. A few grams of ingredients will do.

3. After washing the ginger, put the ginger pieces on the cutting board and crack them with a knife, then put them in the pot to cook soup with mutton and sheep bones. It mainly plays a role in removing the fishy smell and nourishing the stomach.

4. Prepare Radix Angelicae Sinensis, Radix Paeoniae Alba, Ramulus Cinnamomi, Radix Glycyrrhizae, Folium Cinnamomi, Fructus Zanthoxyli, Fructus Anisi Stellati and Fructus Foeniculi according to the above grams, and wrap them in gauze or box them with materials.

5. Soak the red dates in hot water for half an hour in advance, wash them, put them in the mutton soup pot, and then put the above prepared packets in the mutton soup pot to cook.