Ingredients: goat lamb chop, girder bone, leg bone (not counting sheep, because it is not delicious), sliced onion and ginger, and salt.

Steps:

1. Wash and cut the lamb chops, and put them into the soup pot together with the broken leg bones. Add enough cold water at a time, and then don't add any more water.

2. Heat the soup pot and skim off the floating foam.

When the foam is so white, you don't have to skim it.

4, put a little oil in the wok, the amount of oil is very small, about a spoonful, just moisten the wok, too much oil will be greasy. When the oil is hot, add the onion and ginger and stir-fry over low heat until fragrant.

5. Spoon the materials in the soup pot into the wok with a colander, and stir fry over low heat. At the same time, don't turn off the fire in the soup pot and keep it slightly boiling. Stir-fry for two to three minutes until the mutton is dry, and then put it back in the soup pot. This step is the key to turning the soup white.

6. Start making soup, simmer and cover the pot for an hour and a half.

7. Poke the meat with chopsticks. If it's not difficult, you can stick to it. Add salt before turning off the fire, and turn it on and off after adding salt. It is best to add salt to the mutton soup at the end, so that the meat is loose and tastes good.

8. One person and one bowl. You can put coriander, garlic sprout and Chili oil in the bowl or not.