Boil sheep backbone in a pot and then take it out. After leaving it for a while, gently tear the scarfskin with a knife and then cut into pieces in the length of 3cm. After placing a wok on a roaring fire, put the sheep backbone soup into the wok. It is not until the soup is boiling that you put into backbones, agarics, refined salt, pepper, ginger juice, shallot slices, and gourmet powder. The dish is brought to finish by being removed floating foams, added some mixture of starch and water, and sprinkled eaten oil and caraway. The dish is tender and delicious, filled with nutrition and serving as nourishment suitably both for old and young.