5 kg of mutton, 3 kg of sheep spine, 3 kg of lamb leg bone, 0/5 g of dried ginger/kloc-,4 g of angelica dahurica, 5 g of kaempferia galanga, 7 g of cinnamon, 3 g of Amomum villosum and 40 kg of clear water-30 kg left after boiling-can be cooked again.

Production method:

1. First of all, we break the leg bones of lamb from the middle, cut the mutton into small pieces, wash the bones with clear water several times, and then soak them in clear water for about 1 hour, and soak the mutton in clear water.

2. Next, prepare mutton soup seasonings: dried ginger 15g, angelica dahurica 4g, kaempferia galanga 6g, cinnamon 7g and Amomum villosum 3g. Then, we put the weighed aniseed into the fish pot bag and seal the mouth tightly to avoid the aniseed from leaking out when cooking. Mash ginger with a knife, cut large pieces from the middle and put them in a bowl for later use.

The above spices and ginger are used to remove odor and enhance fragrance. Let's start setting them on fire. Add an appropriate amount of water to the pot on the fire, and blanch the sheep bones in the pot with cold water. Turn the sheep bone with a spoon in the middle to make it heated evenly. After the water is boiled, remove the floating powder from it.

4. Then take out the sheep bones, wash away the floating foam on them with clear water, add 40 Jin of pure water in the soup bucket, then get angry and boil over high fire. After the water is boiled, add the soaked sheep bones and continue to cook.