First of all, you need to have experience in making soup, so that you know ginger, garlic and what to prepare first, as well as how to cook the soup. Then, if you are a novice, it is recommended that you use crucian carp and pig stick bones to simmer the soup base, so that it is more fragrant. At the same time the lamb is also cut into pieces and cooked in the soup. Carp wrapped in gauze, the spines will not cook out. The soup base is always simmering and reserved. When the mutton and haggis are seven or eight minutes cooked, start the pot and slice. With lard or mutton oil heating, ginger, garlic, peppercorns or whatever you see to add, the oil is fragrant, according to the usual fried meat as under the mutton fried. Mutton burst incense, immediately add the soup base, high heat cooking, seasoning what they see to add, it is recommended to add only a little salt and pepper on the good, monosodium glutamate (MSG) really add please add less, do not add chicken essence, cooked pot. Sprinkle chopped green onion after starting. Dipping plate with dry sea pepper noodles with salt. Salt should be enough. A piece of lamb dipped in a little sea pepper noodles and salt grains, entrance, delicious. In fact, the practice of mutton soup are similar, Jinyang mutton soup is mainly three points, mutton to local big ear sheep, no just barely with ordinary sheep, and then soup with green onions, and then secondly, is the dipping plate only with dry sea pepper noodles with salt, what soy sauce and spicy oil are deceiving.