Ingredients: 200g of taro, 300g of sheep bone, 50g of yuba, 20g of auricularia auricula, onion ginger, two star anises, cooking wine15ml, 2g of chicken essence and 2g of pepper.

Get all the materials ready. Sheep bones will fade after being washed with clear water. Boil the water in the pot and add the sheep bones.

Add a proper amount of water to the inner pot without fire, and pour in onion, ginger, star anise, geranium and angelica.

Add cooking wine. Put in the washed sheep bones. Cover the pot and cook 15 minutes.

Peel taro, wash and cut into pieces. Wash the soaked yuba and auricularia, and cut into sections.

Boil the mutton bone for 15 minutes, then add the taro and continue cooking for 2 minutes. Add yuba and auricularia auricula

Continue to cook until the pot boils. Then turn off the fire and put the inner pot into the outer pot and cover it for 40 minutes.

After 40 minutes, take out the inner pot and put the pepper on the fire. Add salt and chicken essence. Turn off the fire after adjusting the taste.