Rinse the mutton with cold water, put it in a cold water pot and heat it slowly. When the pot is boiling, gently scoop out the foam floating on the noodle soup with a spoon, and then add the right amount of salt and seasoning package. The package can be wrapped with clean gauze and appropriate amount of onion, ginger, pepper, dried pepper, fennel and fragrant leaves. (If conditions permit, a seasoning "Dijiao Jiao", also called "Thyme", is a specialty of northern Shaanxi, which can remove the smell of mutton. Chop coriander and onion for later use. There is no need to add other seasonings, which will not change the taste of meat. Simmer until the meat is rotten. If you use a pressure cooker, press it for 25 minutes, then boil it and simmer it 10 minute. At this time, you can put white radish pieces according to your own hobbies.