Seasoning:

3 grams of salt; 2 ml of vinegar; 3 grams of onion; 3 grams of ginger; A little pepper; Appropriate amount of cinnamon; 4 grams of coriander;

3 ml of Chili oil; 3 grams of white pepper; A little nutmeg; Appropriate amount of dried tangerine peel; A little fennel; 3 grams of ginger;

1. When buying meat, please ask the store to chop up the sheep scorpion, cut the mutton into large pieces, add enough cold water to the mutton and sheep scorpion, and bring to a boil.

2. Prepare seasoning when boiling water, cut the onion into sections, pat the ginger loose, and put the rest into the seasoning box.

3. After the water is boiled, skim off the floating foam.

6. If there is still floating foam after boiling, continue to remove it.

7. Turn the fire down and keep boiling 1 hour or more.

8. Cook until the meat can be easily penetrated with chopsticks, and the soup is milky white. Add all seasonings and a little salt and cook for another 20 minutes.

6. If there is still floating foam after boiling, continue to remove it.

7. Turn the fire down and keep boiling 1 hour or more.

8. Cook until the meat can be easily penetrated with chopsticks, and the soup is milky white. Add all seasonings and a little salt and cook for another 20 minutes.

9. Cut the vermicelli into about 10 cm, soak until soft, and take it out after cooking with boiling water.

10. Put the oil and pepper into a tablespoon, heat until the pepper is fragrant, and pour it on the pepper noodles to become Chili oil.

1, boiled mutton soup must have sheep bones to taste good. You can buy sheep bones where you buy mutton. I bought scorpions specially, took out scorpions and seasoning boxes after boiling soup, added some original soup, and added sugar, soy sauce and salt to make braised scorpions. The wine is great.

2. Mutton and sheep bones should be blanched with cold water to remove blood foam and impurities. Although this will lose some nutrition, it is still safety first. Now who knows how sheep are raised? Add enough water again, don't go halfway.

Don't put the seasoning too early, it will darken the soup. Add the soup after it is cooked and cook for 20 minutes.

4. You can add a small amount of salt in the process of cooking soup, which is beneficial to the precipitation of protein, but don't add too much salt. The last seasoning is put in a bowl and added at will.

5. I have seen many introductions of Shanxian mutton soup, including the one I drank in the restaurant without fans. This way of eating is a bit like mutton soup, especially after adding vinegar. But grandma's family has been eating like this for generations. We thought it was good and kept it.