(1) Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices.

(2) Wash the mutton, cut it into 3cm square pieces, put it in a soup pot and dip it in water.

(3) Put the wok on fire, heat it with oil, add ginger and garlic slices, shallots, stir fry, add white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, boil, skim the floating foam, pour it into the pressure cooker, press 10 minute, and then put it into the pot to take the stage.

Bone soup generally refers to pig bone soup, that is, a kind of soup with rich flavor and fresh fragrance, which is made by boiling bones and old hens for a long time. There are two specific production methods:

1. Traditional way: chicken, duck, pig bone, pig's feet, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. When stewing soup, water should cover the ingredients inside. Boil the water first, then boil it in cold water, skim off the foam, add the onion ginger wine, and slowly bring to a boil until the soup is thick and milky white.

2. Convenient way: There is a concentrated bone soup called Milk Soup Emperor on the market. I went to a restaurant to eat hot pot, asked for a sample and made it myself. The effect is not bad, but the operation is much simpler and more convenient. Can be mixed in a certain proportion. I suggest that friends who do catering can give it a try and search for companies like Milk Soup King directly on the Internet.