Prepare the ingredients, chop the sheep bones and wash them. Be sure to wash the blood out and the carrots clean for later use.

Slice ginger and garlic, take out pepper and wash garlic seedlings.

Cut garlic seedlings and carrots.

Heat a little oil in the pot and saute the pepper.

After the pepper is fragrant, take it out, leave only the oil and stir-fry the ginger and garlic.

Pour in the sheep bones and stir-fry a few times, add some cooking wine and stir-fry evenly.

When the meat on the sheep bones shrinks, add a lot of water and cover it to cook.

Boil over high fire for 1 hour, then bring to a boil, add proper amount of salt, thirteen spices and carrots, or add some medlar, cover and cook for 20 minutes.

After boiling for 20 minutes, open the pot cover, add a proper amount of chicken essence, sprinkle with chopped garlic sprouts, and serve.

Drinking a bowl of sheep bone soup in the cold winter will make you warm and happy in the new year.