2. soak the sheep bones in water for two hours, and then cook them in warm water with strong fire. After repeatedly removing floating foam, rinse with clear water to remove the fishy smell of sheep bones to the maximum extent.
3. Put water into the pot again, spread the processed sheep bones on the bottom of the pot when it is 90% cooked, put the mutton on the pot, boil it with strong fire to remove the floating foam, simmer it for 50 minutes until the soup is thick and white, and when the meat is 80% cooked, add Radix Angelicae Dahuricae, Fructus Tsaoko, Cortex Cinnamomi Japonici and Rhizoma Alpiniae Officinalis to cook it together.
4, angelica dahurica, cinnamon, tsaoko, dried tangerine peel, galangal and other spices should be used in strict proportion. If there are too many herbs, the smell will come first. If there are too few herbs, the fishy smell can't be removed. Then pat the onion, ginger and salt, and turn them constantly to make the mutton heated evenly. This will keep the meat tender and fat, and at the same time blend perfectly with various spices.
The trick of this step is that it is urgent to let sheep oil collide with water after melting, so as to achieve harmony. If the temperature can't reach, water is water, oil is oil, and water is above oil.
6. Take out the cooked mutton and let it cool. Cut into slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put them into a bowl, and sprinkle with Ding Gui noodles, coriander powder, green garlic sprout powder and monosodium glutamate respectively for later use. Add spice water to the cooked soup before taking it out of the pot, mix well, then put it in a bowl, pour sesame oil on it, cover the stove with fruit charcoal, and add the secret Chili sauce to serve.