(1) Preparation: 800g mutton, one carrot, one onion, five ginger 1, five red dates, two tomatoes 1, two fragrant leaves, three peppers 1 spoon, three orange peels, salt 1 spoon and soy sauce/spoon.

(2) Put the mutton into a basin, soak it in clear water for 1 hour, take it out, wash it, and drain the water for later use. Wash the onion and cut it into hob blocks, ginger slices and diced tomatoes for later use, and wash and dice carrots for later use. Cut the mutton into pieces for use.

(3) Heat oil in the pan, add mutton and stir-fry until the surface is brown, and add onion, ginger, garlic, pepper, fragrant leaves, orange peel and tomato and stir-fry for 3 minutes. Add soy sauce, stir-fry and color.

(4) Add clear water to boil, cover the lid, simmer for 2 hours, add carrots and salt, continue stewing for 30 minutes, open the lid, pour onion and stir well. Sprinkle with garlic sprouts and mix well. Turn off the fire and serve.

2. Spicy mutton

(1) Preparation: mutton 500g, green peppers 2, red peppers 1 piece, yellow peppers 1 piece, half an onion, two onions, ginger 1 piece, cooking wine 1 spoon, half a spoonful of sugar and half a spoonful of salt.

(2) Wash and dice mutton, cut onion into sections, slice ginger, wash and shred onion, and wash and slice celery. Put the mutton in the pot, like onion, ginger, onion, celery, soy sauce, cooking wine, salt, sugar and white pepper, and marinate for 5 minutes. Turn over, add cumin powder, cumin granules, starch and egg white, stir well and marinate for 20 minutes. Wash green pepper, red pepper and yellow pepper and cut into pieces. Wash the dried peppers and cut them into sections for later use.

(3) Heat the oil in the pot, pour in the marinated mutton, fry until the surface is golden, and take it out to control the oil for later use. Leave the oil in the pan. When the oil is hot, pour in the pepper and pepper and stir-fry until fragrant. Stir-fry diced vegetables for a while, stir-fry diced mutton, add cumin and soy sauce and stir-fry evenly. Turn off the fire, take out the pot and serve.

3. rooster pot

(1) Preparation: chicken 1 piece, yam 1 piece, onion 1 piece, 2 celery pieces, 2 coriander pieces, proper amount of peanut oil, 3 dried peppers, 2 tablespoons of soy sauce, half a spoon of light soy sauce, cooking wine 1 spoon, and salt/.

(2) Wash the chicken, cut it into pieces, put it into a pot, add light soy sauce, dark soy sauce, cooking wine and oyster sauce, stir well and marinate for 30 minutes. Wash yam, peel and cut into sections, wash onion and dice for later use.

(3) Heat the oil in the pan. After the oil is heated, pour in the onion, dried pepper and garlic, stir-fry evenly, and stir-fry for fragrance. Pour in the marinated chicken pieces and stir-fry to change color. Add boiling water, bring to a boil, pour in yam, simmer for 30 minutes on medium heat, open the lid, pour in casserole, collect thick soup, sprinkle with chicken essence, and stir well. Add coriander, turn off the heat and serve.