1. Bone leg, onion, ginger, pepper, dried pepper and spices. In order to save time, you can use the prepared spices like Artu.

2. Chop the sheep bones into small pieces, wash them, stir-fry them in water, boil the blood out, and then clean them for later use (it is difficult to chop the sheep bones yourself, so it is recommended to buy them back, otherwise they will be really tired).

3. Heat the oil in the pot. When the oil temperature is 50% hot, add pepper, ginger slices and dried peppers, stir-fry mutton bones, add seasoning wine, add soup, add onion bumps and spice bags, cover the pot and cook for 1 2 hours.

When the soup turns white after cooking, we can fish out the seasoning with a sieve.

5. Finally, add salt powder, put it out of the pan and sprinkle with chopped green onion and coriander, and a delicious mutton soup will be OK.

Wanjia food reminder:

No matter how good mutton soup is, not everyone can eat it. The content of purine in mutton, especially sheep viscera, is extremely high, which easily leads to uric acid is too high in the body. Therefore, patients with gout, kidney calculi and other diseases should eat less. Mutton is hot, so people with strong internal heat, people with inflammation due to deficiency fire, sore throat and sores on the nose and mouth will all aggravate the condition.