Practice and seasoning of clear soup mutton

The materials that need to be prepared in advance are: mutton (with bone) 1kg, 2 green onions, 50g southern ginger, 20g white pepper, appropriate amount of salt, 30g citronella, a little star anise, two sections of bamboo cane, appropriate amount of black pepper, 20g fragrant leaves, 300g vermicelli, 2 thigh bones of pigs, and dried tangerine peel 10g.

1, the first step is to prepare the ingredients and set them aside for use.

2. Blanch the cut mutton, remove it and wash it.

3. Put the sheep meat and ingredients into the pressure cooker, cover it and press it for one and a half hours.

4. After the time is up, add the green onions and continue to press.

5. Add vermicelli after boiling.

6. After cooking, take it out and eat it.