simmering on, frying pan on the fire, into the melted lard hot, into the mutton oil diced slightly stirred out of the oil, into the mutton and ginger stir-fried incense, cooking wine, mixed into the water, into the sheep bones, on the high heat and boiled, into the onion knots, skimming foam, turn to medium heat to simmer for about 45 minutes, to the soup is thick white and When the mutton is soft, fish out and change the knife, and then turn to a small fire to simmer about 1.5 hours, that is. Simmer over medium heat for a period of time to emulsify the fat in the boiling broth and make the soup thicker and whiter. Finally simmer for a long time with a small fire, so that the fresh flavor of the sheep bones in the material is completely oozing out and dissolved into the water, which can make the soup flavor more mellow. In addition, simmering soup can not add salt seasoning, otherwise the raw material in the fresh flavor material is not easy to seep out.