Zhang Zhongjing's recipe of Angelica mutton soup: 3 kg of scorpion, 300g of dried, more than a dozen peppers, 2 aniseed, 6 dried red peppers, 5 slices of ginger, 3 tablespoons of angelica 15g, salt, soy sauce 1 tablespoon and a little black pepper. Specific practices are as follows:

1. Chop the mutton into large pieces and blanch it to remove blood foam from the meat for later use.

2. Prepare seasoning.

3. Ginger beans are softened with boiling water in advance.

4. Pour vegetable oil into the bottom of the pot, add ginger, dried red pepper, pepper and aniseed into the cold oil.

5. After the fragrance of spices explodes, add mutton, add soy sauce and black pepper and stir fry for about 2 minutes.

6. Add appropriate amount of boiling water, salt and bean curd.

7. Press in the pressure cooker for about 35 minutes. After cooking, you can add green garlic sprouts or coriander to taste.