Seasoning: salt, vinegar, onion 1, ginger 1, star anise 2, pepper 1, cinnamon 1, cooking wine, 2 tablespoons of soy sauce and a little coriander.

Exercise:

1. First soak the sheep bones in cold water, soak all the blood out and take it out.

2. Boil a pot of hot water, pour it on the sheep bones, and scald the dirty things on the mutton twice (at this time, the steam is full, making you feel like you are in the mutton restaurant).

3. Prepare cinnamon and onion ginger pepper, pour sheep bones into the pressure cooker, add onion ginger and seasoning, and pour two spoonfuls of soy sauce and a little vinegar.

4. Pour some cooking wine and pepper water (boiled pepper in hot water), cover the pot, and then stew on the fire.

5. Season with salt and sprinkle with coriander.

1, note: mutton dividend soup and white soup. Some people like to eat the original flavor of mutton. The better, no soy sauce and so on. But our family seldom eats mutton, and we can't eat that taste. Only in this way can we get closer to the feeling of halogen.

2. Three things can be used to remove mutton: cooking wine, pepper water and aniseed.