Carrots, onions, peel, green onions, ginger, peppercorns, anise, cumin, dried chili peppers, etc., but when using spices, remember that the proportion of spices is not too much. The purpose of putting spices is to remove the stink of lamb to increase the flavor of lamb, but try not to let the flavor of spices to cover the fresh smell of lamb itself.

Mutton soup:

Mutton soup is a dish, the production of raw materials are mainly mutton, chili oil, pepper, salt, etc., the soup white, fat and not greasy, no stink, all over the country have their own characteristics of local snacks.

Mainly put the sheep bones together into a cauldron to simmer the soup, and then cut into steely fresh lamb and cleaned haggis together into the soup pot to cook. Cooked and drained, and then cut into thin slices into boiling water blanch, and then poured into the soup bowl, rushed into the boiling snow-white sheep soup water, sprinkled with green onions, a bowl of steaming, fragrant lamb soup is made. With a dipping plate made of chili oil, pepper, salt, monosodium glutamate and other seasonings into mutton soup.