Tools/materials: lamb leg, onion, garlic, ginger, cinnamon, pepper, galangal, dried red pepper, fragrant leaves, tsaoko, angelica dahurica, salt and braised soy sauce.

1, 3 sheep calves, divide them into several sections, soak them in cold water 15 minutes, and soak some blood out.

2. Put the leg of lamb in an appropriate amount of cold water pot, then pour in an appropriate amount of braised soy sauce and boil it over high fire.

3. After the soup is boiled, skim off the floating foam, so that the impurities can be removed.

4. When cooking mutton and waiting for skimming, prepare the spices: green onion, garlic, ginger, cinnamon, pepper, galangal, dried red pepper, fragrant leaves, Amomum tsaoko and angelica dahurica.

5. Put the spices into the mutton soup with clean floating foam, then sprinkle some salt. After the fire is boiled, turn to a small fire and cover it for stewing.

6. When the soup is thick and rotten, and chopsticks can easily penetrate the thickest part of the meat, turn off the fire and cook.