(1) ginger and garlic slices, scallions cut into "horse ears" shape, angelica cut into 4 mm thick slices.

(2) lamb washed, cut into 3 cm square pieces, into the soup pot blanch.

(3) frying pan on the fire, under the oil heating, put ginger and garlic slices, onions, sautéed, mixed with white broth, put lamb, monosodium glutamate (MSG), chicken essence, pepper, cooking wine, angelica, boiling, remove the foam, poured into the high-pressure cooker, pressure for 10 minutes and then pots, on the stage can be.

Big bone soup generally refers to pork bone soup, that is, with large bones, old hen after a long period of simmering and become a class of soup with a strong fresh flavor, specific production methods are two:

1, the traditional way: the soup selection of chicken, duck and pork bones, pig claws, pork elbows, pork belly and other easy to make the soup color white raw materials, stewing soup, the water should be over the inside of the material. Rolling water first scalded, and then put cold water to boil on high heat, to foam, put onion ginger wine, large fire slowly rolled until the soup is thick milky white can be.

2, convenient way: there are concentrated bone broth on the market, before going to the restaurant to eat hot pot when you want a little sample to come back to do it yourself, the effect is not bad, with their own simmering bone broth is not much difference, but the operation is much simpler and more convenient, according to a certain proportion of blending can be.