After the mutton is bought back, if it is slaughtered fresh, there is little blood, so it can be cooked in the pot simply by cleaning.

If it is frozen mutton, there may be more blood, but it doesn't need to be washed many times. If you wash too much, the flavor of mutton soup will be greatly reduced. At this stage, don't blanch the mutton, but cook it in cold water without any seasoning. After the fire boils, a lot of blood foam will float in the water, and these blood foam must be skimmed, which directly determines the clarity and fishy smell of mutton soup.

When the blood foam is removed, add ginger slices, three or four dried peppers and a handful of pepper particles to the pot. The purpose of these three things is to get rid of fishy smell and stink. When eating meat and drinking soup, the taste of these condiments is basically inedible, which can increase the flavor of meat. No other condiments are needed, and no salt is added. The purpose is to lock the moisture in the meat so that the cooked meat will not burn wood.

During your stay in cook the meat, you should always observe it, and don't cook it too badly, so as not to lose its flavor. If it is mutton, cooking 15 minutes is basically enough. If it is a sheep for one year, it takes about 20 minutes to half an hour, just insert a chopstick. At this time, the meat is the most chewy and rich in gravy.

After cooking, fish out the meat in a small pot, then put a bowl of broth in a bowl, add more salt to the broth and mix it into salty soup. Serve the soup with meat. After the meat is dipped in salty soup, it can be eaten.