Accessories: ginger, coriander, onion, monosodium glutamate.

Exercise:

1. First divide the mutton into several large pieces, boil it, pour out the foam, and put the sheep bones and the selected meat into the cauldron;

2. Fill it with water and pour out the foam to remove the floating foam. Be sure to clean the ticket, otherwise it will affect the color of the soup;

3. Add a certain proportion of seasoning and cook for five or six hours until the meat is cooked;

4. For about an hour, take out the bones and put the soup in a big basin for use the next day;

5. The next morning, pour the soup in the basin into the pot and add water to blend, then put the fished bones in;

6. Slice the meat into thin slices, put it in a bowl, add ginger powder, monosodium glutamate, chopped green onion and coriander, and pour in the cooked soup to enjoy.