1. Ingredients: sheep bones, ginger, chopped green onion, coriander, salt, MSG.

2. Prepare all the materials to be used first, and keep them clean for later use.

3. Put water in the pot, first put the mutton bones in and blanch them, cook for a few more minutes to boil out all the impurities, and remove the blood. After it's almost cooked, take out the mutton bones and rinse them with clean water. Wash them several times.

4. Then chop the onion and ginger, and chop the coriander and set aside.

5. Boil the blanched mutton bones in water, add aniseed, ginger, etc. and boil.

6. After the water boils again, turn on low heat and slowly scoop out the foam on top.

7. Simmer over low heat for 2 hours. After simmering, you can tear off the meat from the bones if you like. This will make it easier to eat.

8. Pour out the soup, add chopped green onion and coriander, add appropriate amount of salt, monosodium glutamate and chili oil, and you are ready to eat. Add more coriander when eating, so that there will be less odor.