5g of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of dried tangerine peel, 5 grams of coriander, 5 grams of Amomum tsaoko, 1 grams of Alpinia officinarum, 5 grams of angelica dahurica, 1 grams of onion salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce and 25 grams of sesame oil.

Method

Wash the mutton and cut it into pieces with a length of 1 cm, a width of 3.3 cm and a thickness of 3.3 cm. Break the mutton bones and spread them on the bottom of the pot. Put the mutton on it, add water until it is over-cooked, bring it to a boil, skim off the blood foam, and pour out the soup. Add clean water, boil over high heat, and skim off the floating foam. Add a proper amount of water, boil, then skim off the floating foam, then put the sheep oil in and cook for a while, and then skim off the floating foam again. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and White Mang with gauze and Qicheng Bao spice, put them in a pot together with ginger slices, onion segments and refined salt, continue to cook with high fire until the mutton is 8% ripe, and add red oil. Boil pepper water for about two hours. At this time, the soup pot should always be boiling. Take out the cooked mutton, cut it into thin slices, put it in a bowl, and sprinkle with coriander powder.