Autumn is a good season for tonic. People in China have a lot of food supplements, mainly nourishing yin and warming yang. Mutton has always been considered as an ingredient to warm yang and help fire, which is very beneficial to the body. Every autumn and winter, whether in the south or the north, there is a habit of eating sheep. Throughout the ages, the delicious dishes cooked by mutton have been indispensable in China's recipes. After the Tang Dynasty, mutton was eaten in a variety of ways. In the Qing Dynasty, there was a famous whole lamb mat.

The whole lamb mat in the court is very particular. Before opening the mat, put the whole sheep's head boiled in white water, then cold dishes, vegetarian dishes, pickles and so on. Then the whole lamb is served with big dishes, then the dim sum and soup are served, and finally the boiled sheep tail is put. All the dishes in the whole sheep sleeping mat are mainly made of sheep, with exquisite craftsmanship and diverse varieties. The most special thing is that there are no sheep in the name of the dish, and they are all nicknames with images, which is extremely elegant. Today, let's talk about the home-cooked dish Zhu Zhi mutton chop pot.

Ingredients: lamb chops, Zhi Zhu, water chestnuts, carrots, ginger slices and mineral water.

Seasoning: peanut oil, milk, rice wine, soy sauce, salt and sliced sugar.

Practice: Wash the lamb brisket and cut it into large pieces for later use. Wash and peel carrots and horseshoes, and cut carrots into large pieces for later use. Heat the wok and fry the lamb brisket until it is dry. Put oil in a wok, saute ginger slices and south milk, add mutton, stir fry constantly, add rice wine, mineral water, soy sauce, salt and sugar to taste, add horseshoe, carrot and Zhi Zhu, cover the pot and stew until the mutton is cooked.

Tip: Mutton should not be eaten with vinegar and pumpkin.