Ingredients of the soup: 500g of mutton, 50g of coriander, 25g of red oil, 25g of sesame oil, 0/0g of galangal/kloc-,0/0g of onion/kloc-,5g of refined salt/kloc-,0/5g of pepper water/kloc-,and 0/5g of pepper, cinnamon, tangerine peel and tangerine peel.

Exercise:

(1) Wash the mutton and cut it into pieces with a length of 10 cm, a width of 3.3 cm and a thickness of 3.3cm.. Break the bones of the mutton and spread them on the bottom of the pot. Put the mutton and water on it until there is no meat. Boil the fire to clean the blood foam and pour out the soup.

(2) Add water, boil over high fire, and skim the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam.

③ Including pepper, cinnamon, dried tangerine peel, tsaoko, galangal, white awn, etc. Use gauze and 70% packets of spices, put them in the pot with ginger slices, onion segments and salt, continue to cook the mutton with high fire until it is 80% cooked, add red oil and pepper water and cook for about two hours.

(4) At this time, the soup pot should be kept boiling. Take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, sprinkle with coriander powder, and serve the Shanxian mutton soup. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.