1, first chop the mutton (with bones) into fists, throw it into a cold water pot and boil it with high heat. Soon, a layer of blood foam floated on the surface of the pot, and housewives kept pouring it away with iron spoons.

2. After the fire boils for half an hour, simmer slowly. At this point, another layer of dross floated up and then decanted with a spoon.

3. After 1 hour, the meat is ripe and fragrant. Add a spoonful of salted water to the pot, and it is just salty.