1. Ingredients: 250G of mutton bones, 200G of mutton and mutton leg bones, a little cinnamon, a little angelica, a little tangerine peel, a little grass fruit, galangal and other spices.

2. Put the mutton bones in water for two hours, then put them into warm water and bring to a boil over high heat. Repeatedly beat off the scum and rinse with clean water to remove the odor of the mutton bones to the maximum extent.

3. Pour water into the pot again. When the temperature reaches 90 degrees, spread the processed mutton bones on the bottom of the pot, put the mutton on top, bring to a boil over high heat and remove the foam, and cook over high heat for 50 minutes until the soup is thick and white, and the meat is tender.

When it is eight ripe, add Angelica dahuricae, Caoguo, cinnamon and galangal and cook together.

4. Then add the chopped green onion, ginger, and salt, and keep turning it to heat the mutton evenly. This will keep the meat tender and plump while being perfectly blended with various spices.

5. Take out the cooked mutton and let it cool, cut it into slices 3 cm long, 1.5 cm wide and 1.5 mm thick, put them in a bowl, and add cinnamon noodles, minced coriander, minced green garlic sprouts and MSG.

stand-by.

6. Add the spiced water to the cooked soup before serving and mix well, then put it into bowls, pour sesame oil on it, and serve with the fruit charcoal-covered oven-roasted pancakes and the secret chili sauce.