Accessories: white pepper, salt, green garlic, fragrant leaves, cinnamon, pepper, tsaoko, tsaoko, onion and ginger.

1, prepare mutton with flesh and blood.

2. The mutton should be soaked in clear water 12 hours or more, and the water should be changed halfway.

3. Wash the green garlic and cut into pieces for later use.

4. Wrap cinnamon, cinnamon, pepper, tsaoko, grasshopper, onion and ginger in a seasoning bag with gauze.

5. Put the soaked mutton and sheep bones into the soup pot. Add water, boil, and skim the blood foam.

6. Add seasoning packets.

7. Bring to a boil with high fire, and turn to low fire for 3-4 hours until the soup is milky white.

8. Cut the mutton into pieces and put it in a bowl.

9. Take out the meat from mutton and sheep bones and cut it into pieces.

10, pour in the soup and season with salt and pepper.

1 1, sprinkle with chopped green onion and garlic.