ingredients:

5g of leg of lamb, a few horseshoes, half a white radish, a few red dates, a proper amount of lettuce, half a piece of south milk, and 2 pieces of garlic.

Practice:

1. Cut the mutton into large pieces and wash them in water for later use. Peel the horseshoe and wash it.

2. Add the above mutton into the white radish pieces, and stew the red dates together until the fire is over.

3. Chop garlic and saute with a little oil, add south milk, mutton pieces and horseshoes, season with half a tablespoon of soy sauce, 1.5 teaspoon of sugar, a little sesame oil and about 1 cup of water, and simmer until the mutton is boiled.

4. Wash the lettuce and put it in the bottom of the pot, put the mutton on the surface, cover the pot cover and simmer for a while before serving the original pot.

Guangdong style mutton pot

Materials: Xinjiang lamb, horseshoe, carrot, bamboo cane, garlic, ginger, fried Zhi Zhu, star anise, fragrant leaves and tsaoko.

seasoning: salt, soy sauce, soy sauce, pillar sauce and Guangdong rice wine.

Practice:

1. Chop the mutton, wash it and drain it.

2. Peel horseshoes, carrots and bamboo cane, wash them, cut carrots into pieces, and cut bamboo cane into small strips.

3. Wash garlic, roll it up and tie it. Slice ginger and wash spices.

4. Bring the mutton to the boiling water, then wash it and drain it.

5. Don't put oil in the pot until the water is dry. Stir-fry the mutton until it is dry, then push it aside, add appropriate amount of oil to heat it, stir-fry fragrant ginger slices, star anise and appropriate amount of column sauce, and then stir-fry it evenly with the mutton.

6. Add appropriate amount of soy sauce and light soy sauce to flavor and color, stir well, then add clear water to the mutton, add horseshoe, carrot, bamboo cane, garlic leaves and spices, bring to a boil, add appropriate amount of rice wine, cover and turn to low heat to stew the mutton until it becomes tender.