1. First we prepare 500 grams of mutton, it is best to choose a leaner mutton or leg of lamb, so that the stewed soup is fragrant and not greasy, 500 grams of mutton bone chopped into sections.

A piece of ginger cut into ginger slices, a white onion cut into segments, and ginger together, and then put a few slices of Angelica dahurica, a small handful of green peppercorns standby.

2. Boil water in the pot, pour the prepared lamb and lamb bones, add 20 grams of cooking wine to fishy, slowly boil the water to beat the pot of floating foam, lamb white after fishing water, blanching is mainly to remove the blood in the lamb to reduce the taste of fishy and stinky, and cook out of the soup will not be cloudy.

3. Another pot of water to boil, pour blanched lamb lamb bone, ready to spices poured into the pot, cover the pot lid on a small fire slowly simmering. 1 hour later, the pot has been stewed into white soup, very fragrant, lamb soft and rotten can be used to chopsticks gently penetrate the mutton out of the pot lid continue to simmer for 30 minutes, fully stewed out of the nutrients of the bone of the mutton.

4. Then the cool lamb cut into small pieces, the old tofu a cut into uniform thick slices, a few small onions cut into scallions, washed a small piece of parsley cut into small segments into the soup pot, add 3 grams of salt, pepper 2 grams of spare.

5. Boil water in the pot add a little salt into the bottom flavor, after the water boils pour the tofu into the pot, blanch for about 1 minute to pour out the water, the purpose of this step is to cook the fishy flavor of tofu.

6. pot and then boil water, water boiling after the blanched tofu into the pot, add just boiled lamb broth, pour cut lamb, you can also use lamb broth stewed tofu, the flavor is more intense.

7. Open the soup on high heat to boil, turn to medium heat and stew for 2 minutes, the pot of froth clean, so that the soup cooked out of no odor, time to start the pot to put the mutton soup served in the soup pot can be.