2. After the mutton is bought back, if it is just slaughtered mutton, there is little blood, and it can be cooked in the pot after simple cleaning. If it is frozen mutton, there may be more blood, but it doesn't need to be washed many times. If you wash too much, the flavor of mutton soup will be greatly reduced. At this stage, don't blanch the mutton, but cook it in cold water without any seasoning.

3. After the fire boils, there will be a lot of blood foam floating in the water, which must be pulled out, which directly determines the clarity and fishy smell of mutton soup.

4. When the blood foam is removed, add ginger slices, three or four dried peppers and a handful of pepper particles to the pot. The purpose of these three things is to remove odor and odor. When eating meat and drinking soup, the flavor of these seasonings is basically inedible, and they can increase the flavor of meat. No other condiments are needed, and no salt is added. The purpose is to lock the moisture in the meat so that the cooked meat will not burn wood.

5. During your stay in cook the meat, you should always observe it, and don't cook it too badly, so as not to lose its flavor. If it is mutton, cooking 15 minutes is basically enough. If it takes about 20 minutes to half an hour to cook sheep a year, you can insert a chopstick. At this time, the meat is the most chewy and rich in gravy.

6. After cooking, remove the meat from a small pot.

7. Then put a bowl of broth in the bowl, add more salt to the broth, mix it into salty soup, and bring the soup to the meat. After the meat is dipped in salty soup, it can be eaten.

8. After eating the meat, fill a bowl of mutton soup, then pour some salty soup in, sprinkle some garlic sprouts and add some pepper, and you can drink the soup.