1. Wash the leg of lamb clean and score twice to make it delicious.
2. Wash the cob bones and cut them off.
3. Prepare the ingredients: Cut the green onion into sections and smash the ginger.
4. Blanch the pork cob bones, lamb's trotter, and lamb together, then add ginger, green onion knots, tangerine peel, star anise, pepper and appropriate amount of spices to boil, skimming the foam, and finally add cooking wine and a small amount of pepper.
5. Pick up the mutton in about 1 and a half hours (cook until the chopsticks can be directly inserted into the mutton), and continue to boil the rest of the bones on low heat. You can see the white soup in about 4-6 hours.
6. Wash the haggis. After the lamb’s belly is hot, scrape off the surface layer, and then repeatedly wash it with the lamb’s intestines. The lamb’s intestines are repeatedly rubbed with salt and flour, and then turned over to pull the oil inside (referring to the unclean oil), and finally Turn it over and rub it a few times.
7. Cook in another pot, add the same spices and cook for about two hours, and then pour the boiling water directly.
8. One crucian carp, soak up the water after washing, fry it on both sides in a frying pan, add ginger and green onions to increase the fragrance.
9. Fry until brown on both sides, add water and cook for half an hour.
10. Ready to eat the ingredients for the mutton soup, first chop the spicy millet, green pepper, coriander, green onion, and then slice the white radish. The peas are only pointed, and two white pots are cut.
11. Slice the cooked lamb leg.
12. Cut the haggis into small pieces.
13. The mutton soup is simmered for 5 or 6 hours, and then the crucian carp soup is poured in and boiled.
14. Prepare a lot of ginger, green onions, and mutton oil that you boil. Add lard first, then mutton oil, pour ginger, green onions and saute.
15. Then add the lamb and lamb and continue to stir-fry, add the right amount of salt and pepper.
16. Finally, pour the broth, beat the froth, cook for a while, turn off the heat, and serve.
17. Finally, make a dipping dish: add fermented bean curd, green pepper, spicy millet, coriander, and scoop a spoonful of soup in a bowl.
1. The lamb's offal tastes too great, it is best to cook in a separate pot to avoid spoiling the soup;
2. Lamb needs to be fried to taste;
3. If you don't have mutton at home, you can use lard directly.