Accessories: appropriate amount of white pepper, salt, green garlic, fragrant leaves, cinnamon, pepper, tsaoko, Amomum villosum, onion and ginger.
1. Prepare mutton and meat.
2. The mutton should be soaked in clear water 12 hours or more, and the water should be changed halfway.
3. Wash the green garlic and cut into pieces for later use.
4. Wrap the fragrant leaves, cinnamon, pepper, tsaoko, grass, onion and ginger in the seasoning bag with gauze.
5. Put the soaked mutton and sheep bones into the soup pot. Add water, boil, and skim the blood foam.
6. Add seasoning packets.
7. Bring the fire to a boil and simmer for 3-4 hours until the soup is milky white.
8. Slice the mutton and put it in a bowl.
9. Take out the meat from mutton and sheep bones and cut it into thin slices.
10. Pour the soup and add salt and pepper to taste.
1. sprinkle with minced garlic.