1. Ingredients: 1000g bone-in mutton loin meat.

2. Seasonings: 25g coriander, 25g green onion, 15g shredded ginger, 10g minced garlic, 1g aniseed, 1g peppercorns, 1g cinnamon, 1g cumin, 1g pepper, 60g vinegar, 5g Shaoxing wine, 1g MSG, 5g refined salt, 1g sesame oil, 50g chili oil.

3. Chop the lamb waist meat into two-inch long and five-inch wide pieces, and wash them with water. Remove the roots of coriander, wash and sterilize, and cut into two long sections. For green onions, cut three qian into one-inch sections and mince 2 qian.

4. Add minced onion, minced garlic and coriander. Pair soy sauce, monosodium glutamate, pepper, sesame oil, chili oil, etc. into the sauce.

5. Pour two kilograms of water into the pot, add the mutton and bring it to a boil over a high fire. Skim off the foam, take out the meat and wash it. Then, bring another three pounds of water to a boil, add mutton, aniseed, pepper, fennel, cinnamon, green onion segments, ginger slices, Shaoxing wine and refined salt.

6. After the soup boils again, cover the pot and cook over low heat until the meat is tender. Remove the meat, put it on a plate, and eat it with the sauce.