1 Cut the mutton into large pieces, wash it and put it in the pot. 2 Wrap the ingredients in gauze and put them in the pot, and enlarge the ingredients according to the meat quantity. People who sell ingredients give them all star anise (when they sell them, they say they are for cook the meat), but don't use star anise mutton. There are probably pepper, fennel, cinnamon, cold ginger and so on. 3 Dried red peppers are pedicled, and pepper seeds are also put in the pot. 4 put the oil in the sheep's belly in the pot (don't cut it) and cook it over high fire. When the mutton can be inserted with chopsticks, it will be almost cooked. 6 Take out the peppers and chop them into Chili sauce on the chopping board. Sheep oil will also chop them into mud on the Chili sauce. Remember to chop the peppers first (peppers are hard to chop). 7 Take out the mutton, scrape off the bones by hand, and then cut the meat into pieces. 8 Slice ginger (put more). Put chopped green onion and chopped mutton in the just-cooked broth, and cook the chili goat oil paste in a pot. Put salt at this time. There will be a lot of red oil floating on the pot. Put the red oil in a small basin for later use. 10 A pot of delicious mutton soup is ready. 1 1 If you can't finish one large pot of soup at a time, put it in the basin first. There is a little drink left in the pot. You can put some Chinese cabbage and sweet potato vermicelli in the rest of the 12 pot, which is more delicious. 13 After the mutton soup is put into the bowl, coriander and shredded onion must be added. 14 plus one point. The goat oil filled in the ninth step will turn into a lump after cooling, which can be stored for half a year without deterioration, and it is better to put it in the refrigerator. Make sheep cakes to eat in the future.