Practice:

1, sheep's head, sheep's belly, sheep's fat intestines 3 whole, sheep scorpion a piece of sheep, sheep stick bone 10 pounds, 20 pounds of mutton, soak 6 to 10 hours in advance.

2, every morning at five o'clock fire simmering soup, the day closed to start soaking, add 100 pounds of water, half a catty of ordinary flour with half a pot of water and well, poured together into the pot, high fire soup for an hour small fire half an hour and then half an hour of high fire.

3, halfway through with a dense funnel to beat away the blood foam, do not use a frying spoon to beat the blood foam easy to beat away the yellow oil flower, use chopsticks to insert the sheep belly, sheep intestines, sheep's head, lamb is cooked or not, can be inserted through the hook to hang on the hook.

4, mutton cut thin slices of the thinner the better, sheep's head to remove the bones of the meat shredded, the bones continue to throw the pot to simmer, sheep belly and sheep intestines cut into thin filaments.

5, goat soup simmering well, not cease fire small fire state, soup pot above the water cage head open and add some water to maintain heat preservation state, 7:00 or so on the guest slowly soup a little less and then add some water, because the night has been to ten o'clock before closing, noon soak according to the sales situation to make up for some of the goods, 5:00 p.m. pots into a good soak, continue to open fire simmering soup.

6, before closing the soup pot in the golden yellow oil flowers played up and stored separately the next morning when the soup poured back into the pot, did not sell out of the soup refrigerated or frozen for the next day to cook chow mein casserole noodles, pot of bones to be sorted out, skull or thin small bones thrown away, it is best to use the hand to break a crushed bones thrown away no nutrients, hard thick big left the next day to continue to use, be sure to carefully! A root selection, used a few times without picking out is easy to bad soup.