1. Put the mutton into the pot and add water to boil. Then break the mutton bones and put them in together to continue cooking for half an hour. Add the spices (put them in a cloth bag). Then take out the mutton, cut it into small pieces, put it in the original pot (original juice pot), bring it to a boil over high heat, then turn to medium heat and cook for about 3 hours, add salt to adjust the taste, and then simmer over low heat for 10 Hours later (the broth should be kept bubbling during the heat), skim off the oil, remove the meat and put it on the chopping board, cut it into pieces and put it in a bowl. Then add an appropriate amount of original soup, add a small amount of boiling water and salt to boil, pour it on the meat, add some MSG and serve. Eat it with sesame seed cakes (usually not soaked in soup).

2. Beef and mutton steamed buns are made by first washing and cutting high-quality beef and mutton, then adding onion, ginger, pepper, star anise, fennel, cinnamon and other seasonings and boiling until cooked, and setting aside the soup. Mo is a kind of white flour pancake. When eating, break it into pieces the size of soybeans and put it into a bowl. Then let the chef put a certain amount of cooked meat and original soup in the bowl, and add it with minced cabbage, shredded cabbage, cooking wine, Vermicelli, salt, MSG and other seasonings are made with a single spoon. The way to eat beef and mutton steamed buns is mutton stew, that is, customers eat and soak them themselves. There is also dry soaking, which means the soup is completely soaked into the steamed buns. After finishing the buns and meat, the soup in the bowl was also finished. There is also a way to eat it called "Shuiweicheng", which is to cook it in a wide soup. Put the cooked buns and meat in the center of the bowl and surround it with soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the buns are tough and tasty.

3. Calabash head is made by rubbing pig intestines and belly with salt and vinegar to remove the greasy and fishy smell. Thoroughly clean the mucus and dirt on the outer wall of the intestines, scrape off the outer membrane of the pork belly, then turn it around to clean the inner wall, and finally wash it with clean water. Heat an empty iron pot, bake and stir the washed large intestine over low heat. Rinse with water after the large intestine shrinks due to heat. Cut off about 35 cm from the head of the large intestine and remove the gourd head. Add water to an iron pot and bring to a boil over high heat, then simmer over medium heat for about 30 minutes, and finally simmer over low heat for about 4 hours. After seasoning, remove the large intestine head (i.e. gourd head), small intestine, and pork belly in sequence. Drain the large intestine and set aside to dry.

Adjust the soup:

Add pork bones, pork, hen, pepper, star anise, cinnamon, grass fruits and other ingredients and cook over low heat for 3 hours, wait until the soup thickens and set aside .

Finished product:

Put the original soup into the pot and bring to a boil. When eating, break the steamed buns into pieces and put them into a large bowl. Then neatly arrange the slices of cooked large intestine and cooked belly on the broken steamed buns, and pour the boiling soup in the pot 3-4 times. , commonly known as "Mao", to soak the steamed buns in the bowl with soup, and finally pour in an appropriate amount of boiling soup again.

Its characteristics are: the steamed buns are white and shiny, the meat is tender and the soup is fresh, fat but not greasy. Eat it with raw garlic and chili oil to enhance the flavor.