Raw materials: boneless goat meat 15 kg, fresh goat bone 12.5 kg, and 500 g of baked sesame seed cake covered with fruit charcoal (each serving).

Seasoning: 2 kg of raw sheep oil, 0/25 g of angelica dahurica/kloc-,50 g of tsaoko, 0/50 g of cinnamon/kloc-,50 g of galangal, 25 g of clean scallion, 0/00 g of ginger, 50 g of salt, 30 g of diced cinnamon noodles, 60 g of minced coriander and 60 g of minced green garlic.

Making:

1, fresh sheep bones are chopped into pieces weighing about 500g, leg bones are smashed with the back of a knife, soaked in clear water for 2 hours, boiled in a warm water pot at 60℃, removed repeatedly and rinsed with clear water.

2. Put 25 kilograms of clean water into the pot, heat it to 90℃, then lay the bottom of the sheep bones, put the sheep meat on it, boil it with strong fire, skim the bleeding foam, add clean water 1000 g to boil it with strong fire, then skim the bleeding foam, then spread the sheep oil on the mutton, boil it with strong fire, remove the floating foam, and add angelica dahurica for 50 minutes until the soup is thick and white and the meat is 80% mature.

3. Take out the cooked mutton and let it dry. Cut into slices with a length of 3cm, a width of1.5cm and a thickness of1.5mm, put them into a bowl, and sprinkle with diced cinnamon noodles, minced parsley, minced green garlic and monosodium glutamate respectively for later use. Add perfume water to the cooked soup before taking it out of the pot and mix it evenly. Then put it into 60 bowls and pour sesame oil on them. Cover the oven with fruit charcoal and serve it on the table (pay attention to filter out the broken oil in the soup with a bamboo colander).