Accessories: 1 meat buckle, appropriate amount of cold ginger, 3 cloves of clove, appropriate amount of angelica dahurica, a little cinnamon, several slices of pepper, 2 star anise, a little fennel, appropriate amount of onion and appropriate amount of coriander.

Practice steps:

1. Make a good fire in the cauldron, add a proper amount of water in the cauldron, put the mutton in the cauldron, boil it and beat the blood foam.

2. Wrap the materials in gauze and put them in a pot to cook together.

3. After the mutton is cooked, take it out and cut it into pieces of appropriate size. You can chew up the bones first, and then pour the cut mutton back into the pot to cook for a while.

4. When drinking, put the mutton and soup together in a bowl, add a proper amount of chopped green onion and coriander, and you can taste it.