1. Lamb and sheep bones are soaked in water for 12 hours (during continuous replacement of water, remove the residual blood). 2. Dip the soaked meat and bones, and chill the water in the pot. (The pot can be opened for 3 minutes. In order to remove the blood foam and to improve the taste and appearance of the soup 3, remove the bones that have been smashed, add water to the saucepan, add ginger and pepper (the pepper is not more, more Will Shishi become yellow, will affect the taste and beauty), stewed for three hours on a small fire, the soup gradually turned into white... Tang Cheng!
Just like this, put the salt and parsley in the bowl (some people don't like parsley or not...)
The soup can be stored in the refrigerator once it is not enough to be eaten. When it is eaten, it can be heated separately, and the salt coriander and the like can be placed separately.