First of all, let's prepare the materials needed to make this Jianyang mutton soup. We need to prepare one kilogram of sheep bone 15, that is, one kilogram of fish, one kilogram of sheep oil 150, 20 kilograms of mutton, four kilograms of sheep belly and intestines, two kilograms of sheep heart, two kilograms of sheep liver, two kilograms of sheep lung and sheep scalp, and 20 grams of dried tangerine peel. Here, the material I give is the standard of cooking in a restaurant, and everyone can prepare according to this ratio. After all these materials are prepared, you can begin to prepare this mutton soup.

First of all, we break the bones of the sheep, then cut the prepared mutton into six pieces, soak it in clear water for an hour, then take it out, then blanch it in the water to remove the dirty things such as blood stains. Then we rub the sheep's belly with flour several times, and the sheep intestines can be rubbed with white vinegar and salt to remove its peculiar smell. We cut other sheep offal into large pieces, soak them in clear water for an hour, and then drain them for later use. Then we remove the internal organs of crucian carp, and also clean them. We put the sheep oil in the pot to 50% heat, then turn to a low heat, fry the crucian carp in it, and when both sides are yellow, we put it in the pot.

Next, we clean the barrel used to stew mutton, then put the sheep bones on the bottom, put the wrapped crucian carp, lamb tripe, lamb intestines, mutton and spices in it, then add about 80 kg of water, boil it over high fire for an hour, then we take out the mutton first, let it cool and cut it into pieces, then take out the lamb intestines and lamb tripe half an hour later and cut it into sections, during which time we will put it on it. Then, we put other mutton offal into the pot and began to cook. After about 15 minutes, we picked up the mutton liver and cut it into pieces, then took out the heart and lungs for half an hour and cut it into pieces. Ten minutes later, the sheep scalp was also taken out and cut into pieces. By this point, the processing of ingredients was basically completed. We continued to use it and boiled the mutton bones and crucian carp for about three hours.

Finally, after cleaning the pot, we turn on the fire, put a spoonful of sheep oil in it, then add onion, ginger and garlic, stir-fry with fire, and then add 1.5 kg of mutton offal and 1.5 kg of mutton to stir-fry. After the color of the lamb belly turns pale yellow, we add 1.5 kg of boiled mutton soup and boil it for about two minutes. When the color of the soup becomes light yellow, we add the mutton soup again, about four times.

When we eat, we can add some salt, coriander or monosodium glutamate, which are adjusted according to our own tastes. If we cook at home, we can make the process simpler, but the production of spices and soup materials is indispensable. If you are interested, you can try to make this mutton soup at home and drink a bowl to warm up in cold weather, which is very good for your health.