First of all, go to the market to pick fresh lamb and lamb leg bone.

After returning home, first put the lamb bones in water for two hours, then put them in warm water and then boil them over high heat, repeatedly beating away the foam and then rinsing them with water to maximize the stink of the lamb bones.

Again to the pot of water, burned to 90 degrees when the processed lamb bones spread in the bottom of the pot, on the top of the lamb yards, high heat boil and remove the foam, high fire for 50 minutes until the soup is thick white, meat to eight ripe, into the Angelica dahurica, grass berries, cinnamon, and ginger with the cooking.

The use of spices such as Angelica dahurica, cinnamon, cinnamon, Chenpi, ginger and other spices should have a strict ratio. More than the medicinal flavor out of the head, less than the fishy and miscellaneous flavors are not removed, and then under the pat loose onion, ginger, salt, constantly turning so that the mutton is heated evenly, so that the meat will keep the meat tender and fatty at the same time with a variety of spices perfectly integrated.

The trick to this step is to make the fire fast only so that the mutton oil melted and the water hit each other, to achieve the water and milk, in order to become milky. If the fire can not reach, the water is water, oil is oil, water under and oil on.

Fish out the cooked lamb to cool, cut 3 cm long, 1.5 cm wide, 1.5 mm thick slices, loaded into a bowl, and were sprinkled with cinnamon noodles, cilantro, green garlic mustard, monosodium glutamate to be used. Cooked soup in the pot before adding spice water and stir, and then into the bowl, drizzled with sesame oil, with fruit wood charcoal stove burrito on the table.