1. The main ingredients of mutton soup are fresh mutton and sheep bones. Soak fresh mutton and sheep bones in clear water for about 10 minutes, then rinse them, cut the mutton into squares and put them in the pot, and break the sheep bones and put them in the pot. Add half a pot of cold water (submerged meat and bones) and start to boil. After boiling, remove the blood foam with a spoon.

2. Then add mutton soup spices: ginger 50g, Angelica sinensis 15g, Radix Paeoniae Alba 30g, Ramulus Cinnamomi 20g, Radix Glycyrrhizae 15g, Fructus Jujubae 10g, fragrant leaves 5g, Chinese prickly ash 5g, star anise 6g and fennel 6g. A few grams of ingredients will do.

3. After washing the ginger, put the ginger slices on the chopping block and split them with a knife, then put them in a pot and cook the soup with mutton and sheep bones. Mainly plays the role of removing fishy smell and nourishing the stomach.

4. Prepare Radix Angelicae Sinensis, Radix Paeoniae Alba, Ramulus Cinnamomi, Radix Glycyrrhizae, Folium Cinnamomi, Fructus Zanthoxyli, Fructus Anisi Stellati, and Fructus Foeniculi according to the above grams, and wrap them with gauze or box them with materials.

5. Soak the red dates in hot water for half an hour in advance, wash them, put them into the mutton soup pot, and then put the prepared packets into the mutton soup pot to cook.