1. Ingredients: 5g of mutton, 5g of sheep bone, 3g of tofu, a few slices of ginger, a scallion, a few slices of angelica dahurica,

2. A handful of green pepper, 2g of cooking wine, a handful of coriander, 3g of salt and 2g of pepper.

3. First, we prepare 5g of mutton, preferably lean mutton or leg of lamb, so that the stewed soup is fragrant but not greasy, and 5g of mutton bone is cut into pieces.

4. Cut a piece of ginger into pieces, cut a piece of scallion into sections, put it with ginger, and then add a few pieces of angelica dahurica and a pinch of green pepper for later use.

5. Boil the water in the pot, pour in the prepared mutton and mutton bones, add 2g of cooking wine to remove fishy smell, slowly boil the water, and remove the floating foam in the pot. Take out the water after the mutton turns white. The blanching is mainly to remove the blood in the mutton and reduce the fishy smell, and the boiled soup will not be turbid.

6. Bring the water to a boil in another pot, pour the boiled mutton and bones, pour the prepared spices into the pot, cover the pot and simmer slowly. Halfway through the stew, our electric cooker broke down, so we continued to stew in the wok. We poured the mutton and bones back into the wok and simmered for 1 hour on low heat.

after 7 or 1 hour, the soup in the pot has been stewed into white, very fresh and fragrant, and the mutton is soft and rotten. You can gently pierce it with chopsticks, take out the mutton, cover the pot and continue stewing for 3 minutes, so as to fully stew the nutrition of the sheep bones.

8. Then cut the cold mutton into small pieces, one piece of old tofu, and cut it into even thick pieces. Cut a few shallots into chopped green onion, cut a handful of washed coriander into small pieces, put it into a soup basin, and add 3 grams of salt and 2 grams of pepper for later use.

9. Boil water in the pot, add a little salt to the bottom flavor. After the water boils, pour the tofu into the pot, blanch it for about 1 minute, and then pour out the water. The purpose of this step is to cook the smell of tofu.

1. Boil the water in the pot again. After the water is boiled, pour the boiled tofu into the pot, add the mutton soup that has just been boiled, and pour the chopped mutton. You can also stew the tofu directly with mutton soup, which will make the flavor more intense.

11. Bring the soup to a boil over high heat, and simmer for 2 minutes on medium heat, so as to clean the floating foam in the pot, so that the boiled soup has no peculiar smell. It's time to get out of the pot, put the mutton soup in the soup basin, and the mutton stew with tofu will be ready.