Slaughter and clean the sheep, cut them into blocks of different sizes, put them in a large iron pot or marching pot, and cook them with viscera such as sheep liver, sheep heart, sheep intestines and sheep belly. When the guests come, cut a piece of mutton if they want to eat mutton, and chop suey if they want to eat chop suey. Then, dip in some hemp, spicy and fragrant water to drink. The main ingredients for dipping in water are mint, chopped green onion, minced leek, pepper powder, pepper, burnt pepper, salt and monosodium glutamate.

When mutton is cooked in a soup pot, the ingredients are also put in, and the specific tastes are different. Don't ask the owner, it's no use asking. That's the secret recipe and housekeeping skill handed down from generation to generation in mutton soup pot.

Eat mutton soup pot in spring and summer, directly remove the mutton from the big soup pot, cut it into small pieces and dip it in water to eat. To eat mutton soup pot in autumn and winter, the hot mutton is usually fished out of the big soup pot, cut into small pieces, cooked and eaten in hot pot.