Carrots, scallions, peppercorns, chili peppers, sauces, can be put into the dashi, can be put into the angelica, pericarp, cinnamon and grass berries, etc.

Mutton should be de-watered, lamb to go to the dingy, first soaked in cold water for about 2 hours, every hour to change the water, so that the ammonia in the mutton myoplasmic proteins are fully leached out , pepper can be put into a pot and stewed with the mutton, or put in the bowl. In the mutton stewing process put some pepper, and then put onion, ginger can make the mutton without stink and more tender. Angelica, ginger, peppercorns, cinnamon, tangerine peel, grass nuts. Serve in bowls with cilantro, San and spicy oil. Mutton 500g. 5g of peppercorns, 5g of cinnamon, 5g of orange peel, 50g of coriander, 5g of grasshopper, 10g of good ginger, 5g of Angelica dahurica, 10g of green onion 15g of refined salt, 25g of red oil, 15g of pepper water, 5g of clove noodles, 5g of cinnamon noodles, 5g of soy sauce, 25g of sesame oil.

Mainly put the sheep bones together into a cauldron to simmer the soup, and then put the fresh lamb cut into steelyard weights and cleaned haggis together into the soup pot to cook. Cooked and drained, and then cut into thin slices into boiling water blanch, and then poured into the soup bowl, rushed into the boiling snow-white sheep soup water, sprinkled with green onions, a bowl of steaming, fragrant lamb soup is made. With a dipping plate made of chili oil, pepper, salt, monosodium glutamate and other seasonings into the mutton soup.