2. Put the sheep bone in water for two hours, then put it in warm water and boil it with strong fire. After repeatedly removing the floating foam, rinse it with clear water to remove the smell of the sheep bone to the maximum extent.
3. Put water into the pot again, spread the treated sheep bones on the bottom of the pot when it is burned to 90 degrees, put the sheep meat on the pot, boil it with high fire and remove the floating foam, and simmer for 50 minutes until the soup is thick and white, and when the meat is 80% mature, add Radix Angelicae Dahuricae, Fructus Tsaoko, Cortex Cinnamomi Japonici and Rhizoma Alpiniae Officinalis and cook together.
4, angelica dahurica, cinnamon, tsaoko, dried tangerine peel, galangal and other spices should be used in strict proportion. If there are too many herbs, the smell will be in the first place. If there are too few herbs, the fishy smell will not be removed. Then pat the loose onion, ginger and salt, and turn them constantly to make the mutton heated evenly. This will keep the meat tender and fat while blending perfectly with various spices.
5. The trick of this step is that it is urgent to make the sheep oil collide with water after melting, so as to achieve a harmonious blend of water and milk. If the temperature can't be reached, the water is water, the oil is oil, and the water is on the oil.
6. Take out the cooked mutton and air-cool, cut into thin slices with a length of 3cm, a width of1.5cm and a thickness of1.5mm, put them in a human bowl, and sprinkle with cinnamon noodles, coriander powder, garlic sprout powder and monosodium glutamate respectively for later use. Add spice water to the cooked soup before taking it out of the pot, mix well, then put it into bowls, pour sesame oil on it, cover the oven with fruit charcoal and add secret Chili sauce to serve.