Lamb broth toppings

10 pounds of mutton meat stick bone, 3 pounds of lamb meat, 3 pounds of mutton fat (half chopped)

Spices, white root 25 grams, ginger slices 800 grams, sand kernels 25 grams, green onion 250 grams, mountain chestnut 15 grams, dried ginger 30 grams, grass fruits 10 grams, cinnamon 10 grams, water 60 pounds

Seasoning, Kuju Xiang pork rib powder 30 g, monosodium glutamate 40 g, pepper 100 g, chicken powder 200 g, salt 4 sachets (mix well)

Preparation method, soak the lamb bone and mutton in water for 4 hours to remove the blood water. Prepare the water under the pot of sheep bones, boil the lamb on high heat, chop up half of the mutton oil, soak the spices in advance, put the spices into the pot under the soup bag, and cook out the aroma to fish out

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