Preparation

• step 1

  Soak 1,000g sheep tendon bone or mutton chop in water for 2hr to remove blood and rinse it

• step 2

  Put 3g Chinese prickly ash and 2g cumin seed into a spice bag

• step 3

  Put 1,000g cleaned sheep tendon bone/mutton chop, 800g water, 10g ginger slices, 10g segmented scallion and 10g cooking wine into the mixing bowl

• step 4

  Put on the measuring cup, blanch the mutton at 10min/100℃/BREV0.5, and then clean the blanched mutton and also the mixing bowl

• step 5

  Put the blanched mutton, 800g water, 10g ginger slices, 10g segmented scallion and the spice bag into the mixing bowl

• step 6

  Put on the measuring cup, and stew the ingredients at 90min/100℃/BREV0.5

• step 7

  Add 20g wolfberry fruit

• step 8

  Put on the measuring cup, stew the ingredients at 30min/100℃/BREV0.5

• step 9

  Garnish the mutton with spiced salt and minced garlic for enjoyment Garnish the mutton soup with salt and chopped coriander for enjoyment