Shikou Mutton Soup Mutton soup has a long history (it is unknown when it started). It is famous for its delicious taste, mellow flavor and rich nutrition. It has been passed down for hundreds of years and has been popular all the time. In the preparation of mutton soup, every process must be carefully prepared. The method of slaughtering raw sheep is to wipe the head. Before slaughtering, wash the blood basin clean, pour in an appropriate amount of clean water, add a little salt, stir until the salt is dissolved and set aside. Use a sharp knife to cut the neck of the sheep, put the blood from all parts of the body into the prepared basin, and stir it continuously as the blood flows in until the blood flows out. When bleeding, avoid rubbing the sheep's belly to prevent the feces in the sheep's belly from flowing into the blood along the esophagus and causing pollution. Once contaminated, the blood is discarded. After the blood is condensed, use a sharp knife to cut it into cubes in the basin and pour it into the slightly boiling water in the pot. Continue to heat it with a slow fire. The blood clots are cooked inside and out, and then scooped into the prepared cold water. The blood clots are reddish-red, and the surface is smooth and delicate without lumps, which is the top quality. The slaughtered sheep is skinned, deboned and cleaned, and the meat and bones are put into the pot to cook. After the water boils, skim off the foam, add ginger slices, star anise and other condiments, increase the fire, remove the meat and chop it for later use, and cook the sheep bones over a slow fire until the tendons are cooked and the tendons are rotten, then remove them and keep the clear soup for later use. In order to make the mutton soup pure, the sheep head is split in half with a machete before putting it into the pot (the sheep brain is taken out and made separately), and it can be cooked with the bones after washing. The sheep's intestines, stomach, and pleats are rubbed with salt repeatedly several times, washed and cooked separately with the heart, liver, lungs and other organs, and then chopped, and put into the soup with the prepared mutton with an appropriate amount of refined salt, boiled, and then the chopped sheep blood is added and immediately served. It is served with coriander, chopped green onion, and sesame oil. The finely cooked mutton soup is clear, the meat is tender, delicious, and fragrant, which makes diners appetite.