1, soup pot with chicken soup; Clean the crucian carp and wrap it with gauze; Wash pig's bonzi bone, sheep's bonzi bone and mutton offal and put them in a large soup pot and cook for 50 minutes on medium heat.

2. After the mutton and mutton offal are cooked thoroughly, fish out and cool, slice and cut into strips. The soup in the pot continues to simmer for 2 hours, until it is milky white. The longer the time, the better.

3. Put lard or vegetable oil into the pot; Stir-fry diced ginger until golden brown; Put sheep and mutton, start to fry, after frying, put 3 grams of salt, pepper and fennel powder; Stir fry evenly.

4. Pour the fried mutton offal into the soup pot and cook it. After boiling, the soup should also be very white. Add the right amount of salt and monosodium glutamate, and then add a little fennel and pepper.

5. Make 1 disc with pepper noodles and salt; Divide the prepared soup and mutton into large bowls. When serving, mutton dipped in salt and pepper is the most fragrant.