1, raw materials: polished rice flour125g, cooked mutton with skin 30g, cooked mutton offal 20g, original soup100g, mixed oil of pig and sheep 20g, soy sauce 8g, refined salt 5g, pickled pepper 20g, pepper 2g, pepper 3g and chopped green onion 4g.

2. Wash the washed sheep bones and put them in the bottom of the pot. After adding water to boil, cook the prepared mutton in the pot several times and take it out (cook in a small pot to keep the soup fresh). When there is residual heat, wrap the mutton into a rectangle with gauze, each bag is about 1 0,000-10,500g, press it with a heavy object to dry, and then take it out and cut it into large pieces for later use.

3. Wash the refined rice flour with cold water, remove the sour taste, take it out and put it in a bamboo basket, put it in a boiling water pot, put it in a big bowl, cover the mutton slices and offal on the flour, scoop in the original juice mutton soup, and add the blended oil, soy sauce, pepper noodles, salt, pepper noodles, chopped green onion and salt.