Put the sheep bones into the water pot, add the white radish pieces, orange peel, pepper, and aniseed. After boiling, take the blood foam and turn to medium heat for 1 hour.
Remove the bones and the original soup. Put the wok on the fire, put a little base oil, heat it with chopped green onion, ginger, garlic, dried red pepper, stir fry, stir fry, cook wine, add salt, monosodium glutamate, pepper, soy sauce, a little sugar, After frying the color, add the original soup to boil, turn to medium heat and continue to burn for 1 hour.
The bottom of the pot is padded with Chinese cabbage, and the cooked bone is served in the pot. After the table is ignited, it can be used.