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

Steps:

1. Rinse the meat buttons, cold ginger, cloves and other ingredients with clean water, then wrap them with clean gauze and tie them with string, and the material package is finished.

2. Add an appropriate amount of water to the pot, put the mutton in while it is hot, cover it, boil it, start to foam after boiling, and carefully remove the blood foam on the surface with a spoon.

3. Then put the material bag into the pot and cook it with the mutton soup. After the fire boils, turn to low heat and cook the mutton slowly. This process takes a long time, probably a few hours.

4. Now we have to deal with vermicelli, which has been soaked in warm water in advance.

5, clean the cabbage, sprinkle it into small pieces by hand, not too small, otherwise it will not be cooked.

6. When the mutton is cooked, take it out and cut it into pieces of appropriate size. The meat on the sheep bones is also picked out before cutting.

7. Pour the mutton and sheep bones back into the pot and continue to cook.

8. After the pot is boiled, put the vermicelli and the cabbage together and cook until the vermicelli is moderate in hardness and the cabbage is soft and rotten. Turn off the heating.

9. Chopped green onion and coriander are ready.