Lamb leg bone 1200g Vegetable oil 50 grams
Onion 20 grams Ginger 4 small pieces
Garlic 4 petals Zanthoxylum bungeanum 15 capsules
Star anise 2 Fragrant leaves 2 tablets
small dried chili 3 Salt 3 grams
Tofu 500 grams Clear water Appropriate amount
How to make mutton bone soup # Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 1

Step 1

Prepare the ingredients, cut the onions, ginger and garlic, cut the tofu into cubes and wash the lamb leg bones. # Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 2

Step 2

Pour vegetable oil into the pot and turn on low heat. When the oil temperature is 70% hot, add Sichuan peppercorns, star anise, bay leaves, and small dried chili peppers and stir-fry until fragrant. # Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 3

Step 3

Add onion, ginger and garlic and saute until fragrant. # Wash your hands for soup#How to make nourishing lamb bone soup in autumn Illustration 4

Step 4

Pour in water, add salt and mix well. # Wash your hands for soup#Autumn nourishing sheep bone soup recipe illustration 5

Step 5

Add the lamb leg bones and bring to a boil over high heat. # Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 6

Step 6

After the water boils, add the tofu and continue cooking for 20 minutes. Be careful to skim out the foam in the pot. # Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 7

Step 7

After serving, sprinkle some chopped green onion and coriander.# Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 8

Step 8

Lamb bone soup, let’s drink it~ # Wash your hands for soup#How to make nourishing sheep bone soup in autumn Illustration 9

Step 9

Finished product picture # Wash your hands for soup#How to make nourishing lamb bone soup in autumn Illustration 10

Step 10

Finished product picture Lamb bone soup cooking tips

Add the amount of salt according to your own taste. Try to use lamb leg bones raised in Inner Mongolia. The soup is fresh, not smelly, and the meat is fragrant.