Raw materials: mutton1500g, sheep bone (sheep head)1000g, mutton offal150g, spinach, sea cucumber, chicken, Chinese cabbage, celery, garlic sprout, fragrant coriander100g.

Steps of Sichuan mutton soup pot

1, 500 grams of mutton, washed sheep bones respectively, blanched in a boiling water pot, removed and washed.

2. Put the clean pot on a strong fire, add washed mutton, 3500g of mutton bone and clear water, ginger slices, cooking wine, spices and pepper, boil, skim off the floating foam, and simmer slowly with low fire until the soup is strong and fresh, and then remove the mutton bone, mutton and ginger slices, which is the original soup. Cow bone and chicken bone can also be used instead of decocting the original soup.

3. Wash the rest mutton1000g, cook until it is 80% ripe, and cut into pieces. The rest of the meat and vegetables are cleaned, processed and put on the plate. Wash the water-soaked sea cucumber and chicken separately and cut them into pieces.

4. Put the hot pot on the stove, add the original soup, lard, refined salt, garlic sprouts, chicken slices and sea cucumber slices, and serve them with other plates, each with a seasoning plate for rinsing.