Main ingredient: 2,000 grams of lamb with bones.

Accessories: 1 meat buckle, 3 cloves, cold ginger moderate, dahurica moderate, a little cinnamon, a few peppercorns, 2 anise, a little fennel, vermicelli moderate, cabbage moderate, green onion moderate, parsley moderate.

Steps:

1, the meat buckle, cold ginger, cloves and other ingredients rinsed with water, and then a clean gauze will be wrapped with a piece of clean gauze, tied with a string, the material package is completed.

2, add the right amount of water in the pot, put the lamb in it while it's still cool, cover it with a lid and bring it to a boil, start beating the blood foam after it opens, and use a spoon to carefully get the blood foam out of the surface.

3, and then the material package into the pot, and lamb soup together, high heat to open the pot and then turn to medium-low heat to cook slowly, to cook the lamb, this process will be longer, about a few hours.

4, now to deal with vermicelli, vermicelli in advance with warm water to soften.

5, clean cabbage, hand scattered into small pieces, not too small Oh, otherwise a boil will not hit it.

6, mutton cooked, the mutton out, cut into the appropriate size of the block, the meat on the lamb bone also pick a little before cutting.

7, and then the lamb and lamb bone together back into the pot, continue to boil.

8, open the pot and put the vermicelli and cabbage together, cook until the vermicelli soft and hard moderate, cabbage soft, turn off the fire.

9, chopped green onion, cilantro ready.