1. Soak the lamb spine in clean water overnight and blanch it in a pot under cold water twice.
2. Wash the foam with warm water. The stewed soup is white and unmixed.
3. Add enough water to the pot, blanch the lamb spine and add a few slices of ginger.
4. Bring to a boil, skim off the foam and grease.
5. Simmer on medium-high heat for an hour.
6. Wash the lamb ribs here under cold water. Boil it.
7. Take out warm water and wash it.
8. Put the lamb ribs in a boiling pot, add enough water, and cut a few slices of ginger.
9. Cook for 40 minutes on medium heat and add a little salt to increase the bottom flavor of the lamb (slightly salty is fine). But it can't be too salty.
10. The cooked lamb is set aside.
11. The lamb spine soup is also well stewed, it is white and not greasy, and it tastes good.
12. Garlic yellow, coriander, millet pepper.
13. Some salt, white pepper, and a little chicken essence.
14. Cut lamb ribs into small pieces.
15. Cut the pretzel (dead face) into small pieces.
16. Stir in the mutton soup and stir well.
17. Add lamb and cakes.
18. Finished product.
