Ingredients we need to prepare: mutton, coriander, green onions, ginger, pepper

Step 1: Chop the mutton into small pieces. What I prepared is leg of lamb. There is a little fat on it, and the fat and lean ones taste better; after chop it, put it in a basin, put some water in the basin, put the mutton in it and soak it for more than half an hour to soak out the blood inside; put it in the pot Add an appropriate amount of water, put the soaked mutton in cold water into the pot, cook on high heat, and cook out the "dirt" inside the meat. Use a spoon to skim out the scum that comes out of the cooking. Do not change the water after skimming it off. Do not change the remaining water. It’s filled with cooked “essence”. When cooking the mutton, we clean the onions, ginger and coriander, cut them and set aside.

Step 2: Add a little water to the pot, then pour the mutton, chopped green onion, ginger, and pepper into the pot. First, turn on high heat to boil the water, and then turn to low heat. Cook slowly for about two hours. When the soup turns white, add a little salt to it. If you have carrots and vermicelli at home, you can also add it to it.

Step 3: Stew for a while. When the stewed meat becomes soft and the bones and meat are separated, the soup will turn white. At this time, the stew is ready. Put the mutton in a soup bowl and sprinkle with it. A little chopped green onion, or a little coriander is fine, and finally a little pepper and it's ready to eat.