First, make soup with mutton and sheep bones, onion ginger, pepper, aniseed, cinnamon, fennel and so on. Until the meat is rotten and crisp, the soup is rich and mellow.

Then bake steamed bread, which is a kind of dead dough cake, and it should be baked into the shape of "tiger back and chrysanthemum heart". Next, break the bun, take a small cake and break it in half, then split it in the middle, tear it in half, and knead it into small particles the size of soybeans, each with a cake skin and a cake heart. ?

Finally, when the steamed bread is cooked, use mutton soup to cook the steamed bread pieces, use mutton and vermicelli, and use auricularia auricula and day lily for the advanced ones. When eating, you need to add sugar and garlic, spicy sauce, coriander and garlic sprouts. You should eat them in a planned way. This is called gnawing, and you can't stir them, otherwise the aroma will be completely lost. Look down at the steamed bread cooked by yourself: the bottom of the steamed bread, the cover of the silver net (vermicelli), the floating roof of Pisces (beef), the green garlic seedlings, the yellow day lily and the black fungus are scattered all over the floor, and the color and shape have reached the standard. ?

Mutton soup materials: mutton 700g, sheep bone 700g, aniseed 1, pepper 3g, cinnamon 4g, onion 80g, ginger 20g and water 3l. You can also use these spices: Amomum Tsaoko, Fennel, Angelica dahurica, Alpinia officinarum, Amomum villosum, Clove, Kaempferia Kaempferia (2-3 people): 4 bowls of mutton soup.