Raw materials:

500g of lamb chops, 20g of carrots, 50g of green garlic, 30g of soybean oil, 30g of Chinese liquor, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anises.

Production process:

1, cutting and matching:

Wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them.

2. Cooking:

Heat a wok, add soybean oil to heat it, add ginger slices and scallion and stir-fry until fragrant, then add mutton, Shaoxing wine and sugar and stir-fry 1 min.

Features:

This dish is a famous dish in the Central Plains of China. Mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. Vegetable soup has delicious fresh meat, ruddy color and rich aroma, and is a good accompaniment to meals and wine. But also rich in nutrition, nourishing and strengthening the body.

Braised mutton pot

Materials:

1: Mutton (according to my personal preference, I like to eat lamb leg and neck).

2: Carrots

3: Celery

4: Coriander

Seasoning:

1: salt (appropriate amount)

2. Tomato sauce (appropriate amount)

3. monosodium glutamate (see personal preference)

5: Chicken essence

6. Appropriate amount of Chili (I once saw a person's recipe with Chili sauce, saying that it was half a spoonful of Chili sauce at home)

6: 3-5 garlic cloves

Exercise:

1: lamb chops (size depends on individual), carrot cutting hob. Cut celery and parsley.

2: The mutton is scalded with hot water (the mutton must be scalded with hot water), and the scalded water is left to the end.

3: Add oil to the pot, heat the garlic to choke the pot, add the scalded mutton until fragrant, add carrots, add tomato sauce and pepper, add salt and chicken essence, add the water that has soaked the mutton, and cover the pot to stew. (you can also choke in the pot and stew in the pot. )

4. Mutton stew until it can be penetrated with chopsticks. Stew celery for 3 minutes and sprinkle coriander on the table.

Braised mutton in pot

Ingredients: mutton.

Accessories: onion slices, ginger slices, licorice, fragrant leaves, pepper, dried tangerine peel, cinnamon and star anise.

Seasoning: salt, cooking wine, soy sauce, sugar, starch, cooking oil.

Exercise:

1. Wash the mutton, cut it into large pieces, put it in a pressure cooker, then put the onion, ginger, licorice, fragrant leaves, pepper, dried tangerine peel, cinnamon, star anise, cooking wine, white sugar, soy sauce and salt in turn, wrap all the auxiliary materials in the seasoning in cloth bags, put them in a pot, and cook them under pressure;

2. Take out the mutton, put it on a plate and sprinkle with dry starch;

3. light the fire in the pot and pour in the oil. When the oil is five-ripe, put the mutton in the oil pan, fry until golden brown, then take it out of the pan, change the knife, sprinkle with salt and pepper and serve.

Stewed mutton

500 grams of lamb ribs.

Accessories: 5g of shredded green garlic, 0g of onion15g, 5g of ginger, 5g of Shaoxing wine15g, and 0g of salt12g.

prepare

① Wash the goat rib, cut it into pieces about 3.5 cm square, put it in a cold water pot, boil it with low fire, remove the fishy smell and blood foam, remove it and wash it with cold water.

(2) Put the mutton into a casserole, pour water to submerge the mutton slices, add the onion and ginger slices, bring to a boil with strong fire, add Shao wine, cover with low fire or low fire, and keep the soup in the pot slightly boiling. Stew for about 2 hours, add salt, continue to stew until the mutton is crisp and rotten, remove the onion and ginger slices, sprinkle with shredded green garlic, and put them into a casserole to eat.

Braised mutton in vinegar

250g mutton, Yulan tablets 15g, vinegar 15g, 60g soy sauce, 25g peanut oil, starch 10g, and a little onion, ginger and garlic.

Practice: Slice the tender mutton, blanch it with boiling water, and remove and control the moisture. Slip the mutton slices with hot oil, keep them tender and smooth, filter off the oil, then add onion, ginger, garlic, vinegar and mutton slices, add a little base oil and stir-fry a few times.

La gu rou

Raw mutton 1.5 kg, potato 500 g, carrot 250 g, tomato 200 g, flour 50 g, onion 150 g, green pepper 50 g, celery 50 g, eggplant 250 g, lentil 20 g, dried pepper 25 g, fragrant leaves 2 pieces, and a little pepper noodles.

Cut the mutton into pieces, sprinkle with salt and pepper noodles and mix well. Stir-fry the mutton, put it in a pot, add fragrant leaves, dried peppers, salt, and add some water to stew. Onion, tomato, carrot, potato, green pepper and eggplant are diced, celery and lentils are diced and blanched in boiling water for later use. When the meat is cooked to 90%, add potatoes, carrots and eggplant and stew; Add onion, celery, green pepper, tomato and lentils before eating, and bring to a boil.

Mutton Chop

200g of raw lamb ribs, cooking wine10g, soy sauce15g, white soup100g, 2g of white sugar, 2g of monosodium glutamate, 50g of sesame paste, proper amount of sesame oil, starch15g, 50g of vegetable oil, ginger, chopped green onion, etc.

Practice Wash and cook the mutton until it is crisp and rotten, take it out and let it cool (tear off a film between the meat and the skin), cut it into large pieces with a length of 9.9 cm and a thickness of 1 cm, and put it in a basin. Put 30 grams of oil in the pot, add aniseed and stir-fry until fragrant, then add onion and ginger and stir-fry, that is, drag the mutton neatly into the bottom of the pot, add 100g of cooking wine, soy sauce, sugar, monosodium glutamate and white soup, boil over high fire and simmer for10 minute. Then pour a little water starch into the fire, shake the pot until the marinade is wrapped tightly, add 20 grams of oil to the mutton, turn the mutton over and add sesame oil to the pot, and spread it neatly in the pot.

Fried mutton with cumin

Ingredients: 300 grams of sheep hind leg meat, 30 grams of coriander leaves, 30 grams of cooking wine, salt! G, monosodium glutamate 5g, Chili noodles10g, cumin15g, onion 20g, ginger 20g and oil 300g.

The practice is to cut the mutton top knife (the knife forms a 90-degree angle with the fiber direction of flat meat) into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of 0.3 cm. Wash onion and ginger, cut into sections and slices, and pat evenly with a knife. Stir-fry cumin in a clean pot with low fire, put it on a chopping block and grind it into fine powder. Put it in a container with Chili noodles, add monosodium glutamate and mix well. Wash coriander leaves and put them in a bowl. Put mutton in a vessel, add cooking wine, salt and a little water, stir well, then add onion and ginger, marinate for 20 minutes, and take out onion and ginger. When the wok is on fire, put the oil to 60% heat, put the mutton slices into the wok and slide them away, and take them out when the raw materials are full of water and the oil temperature drops. When the oil temperature rises again, put the mutton slices in the pot and fry them again, take them out, add cumin, Chili noodles and monosodium glutamate, mix well, put them on a plate, and sprinkle with fragrant leaves when serving.

Furong mutton slices

Raw materials: sirloin 125g, 2 egg whites, auricularia auricula, magnolia tablet 15g, peanut oil 1kg (dosage 100g), 2g refined salt, onion, ginger, garlic, cooking wine, clear soup and garlic seedlings.

Practice Slice tenderloin into a bowl, add ginger juice, cooking wine, starch and water and mix well. After mixing, put the meat slices into the clear soup for three times and stir constantly, then add salt and stir, and finally add egg white and starch and stir evenly. Put the wok on the fire, pour the oil, slowly put the meat slices into the wok and push them with a spoon. When the meat slices are slippery, drain the oil in the wok, leave the bottom oil in the original wok, add chopped green onion, add magnolia slices, fungus, cooking wine and refined salt, add clear soup, thicken, then pour in the slippery meat slices, add garlic sprouts and pour in sesame oil.

Roasted mutton with carrot

Ingredients: 750g of lamb ribs, 200g of carrots, onions and ginger slices, and cooking wine: soy sauce, sugar, salt, vinegar, pepper and vegetable oil.

Practice: Wash carrots and cut them into rolling blades, put them in boiling water, take them out and soak them in cold water, and drain them for later use. Wash lamb ribs, drain and cut into domino pieces. Put a small amount of vegetable oil in a wok over medium heat, stir-fry onion and ginger slices for a few times when the oil temperature is 60%, add mutton pieces, cooking wine, soy sauce, salt, sugar, vinegar and a little water, bring to a boil, skim off the foam, turn off the heat, add carrot pieces when they are half cooked, cook until the juice is thick, and sprinkle with a little pepper. Serve.

Sliced lamb tenderloin

Lamb tenderloin 400g, cucumber 150g, egg 1 piece, a little milk, cooking wine, salt, monosodium glutamate, broth, starch and vegetable oil.

Practice wash tenderloin, drain water, slice it, put it in a bowl, add salt, eggs and starch, and mix well into a paste. Put the wok on medium fire, add proper amount of vegetable oil, and when the oil temperature reaches 50%, put the tenderloin slices into the wok, slide them open, and take out and drain the oil. Put cucumber slices in the pot and grease them, then take them out and drain them. Add a little broth, cooking wine, salt and monosodium glutamate to the wok, bring to a boil, add a little milk, add a little thickening, add the tenderloin and cucumber slices, stir-fry for a few times, and add a little vegetable oil. Serve.

Stir-fried shredded mutton with ginger

Raw materials: clean mutton 200g, tender ginger 50g, sweet noodle sauce 5g, garlic sprout 35g, cooking wine and soy sauce10g, sweet pepper 50g, refined salt1.5g, sweet noodle sauce and water starch 5g, and cooked vegetable oil 75g.

Practice cut the mutton into thick shreds, put it in a bowl, add cooking wine and refined salt and mix well; Shred tender ginger and sweet pepper (peeled and pedicled), put water starch and soy sauce in a bowl and stir into a sauce. Put the wok on the fire, stir-fry the shredded sweet pepper until it breaks, and put it in a bowl. Add oil to the pan and heat it to 70%, then stir-fry the mutton until fragrant, add shredded ginger, shredded sweet pepper and shredded green garlic, stir-fry a few times, add sweet noodle sauce and stir-fry evenly, add the sauce and turn it over a few times.

Sliced vegetables and mutton

Main ingredients: mutton 500g, Chinese cabbage 150g, lentils 50g, carrots 50g, tomatoes 100g and onions 50g.

Accessories: 2 cloves of garlic, 4 dried peppers, 2 fennel, fresh soup 150g, 20g of flour, wine, refined salt, spicy soy sauce, cooked lard, curry powder and monosodium glutamate.

prepare

① Wash the mutton and cut it into small pieces, marinate it with salt for 20 minutes, fry it with cooked plants and drain the oil. Stir-fry potatoes in cooked oil, peel and cut into pieces, then stir-fry lentils, peel and cut carrots, cut Chinese cabbage into small pieces and stir-fry thoroughly.

② Put 20g of cooked lard into a wok, saute shredded chives and garlic, stir-fry with curry powder, stir-fry with shredded dried peppers and fennel, stir-fry with diced tomatoes, slowly add flour, dilute with fresh soup, add salt, spicy soy sauce, monosodium glutamate, sliced mutton and vegetables, stir-fry, put in a pottery bowl and bake in an oven at 200℃ for 65438.

The characteristic color is bright, the juice is thick and the taste is salty but not fishy.

Steamed mutton with candied dates

The main ingredients are 750g of lamb leg, 0/50g of candied dates/kloc-,50g of sugar orange cake and 25g of Lian Tongxin.

Accessories: 5g onion, ginger 10g.

Methods: Yellow rice wine, refined salt, sugar, honey and pepper.

① Wash the mutton and cut it into 3cm cubes. Add wine, salt, pepper and Jiang Mo and stir for 30 minutes. Boil the ginger slices, add the mutton pieces, scoop them up and drain them. Frying pan with vegetable oil; Stir-fry ginger slices, add mutton slices, fry them over medium heat, and drain the oil.

(2) Soak Lian Tongxin in water to soften. The candied dates were pitted with a knife. Cut the orange cake into the size of a jujube pit and stuff it into the jujube.

③ Put the candied dates into a steaming bowl, add the lotus seeds, add the mutton slices, sprinkle with white sugar, and steam over high fire for about 3 hours. Then buckle it in the basin.

4 white sugar, honey and a little water are boiled into honey juice and poured out.

Features sweet, fragrant, crisp and rotten.

Quick-fried mutton slices with scallions

250g of mutton, 25g of onion, 35g of starch, 2.5g of soy sauce and refined salt, 0/egg/kloc (clear), 0/5g of cooking wine/kloc, 500g of peanut oil (about 50g for consumption), 5g of sesame oil and a proper amount of monosodium glutamate.

Practice: Cut the mutton slices into thin slices with a thickness of1.2cm, cross-scrape the knife marks with a depth of 0.5cm and a width of 0.5cm on both sides, then cut them into strips with a width of1.2cm, cut them into cubes with a top knife, put them into a bowl, and add egg white, water starch (20g) and refined salt to mix well; Cut the green onion in half, and then cut it into small pieces of 1.5 cm. Put peanut oil in the wok, and when the fire reaches 60% heat, release the diced mutton, disperse it with chopsticks, and then release the onion, and take it out quickly. Leave 25g oil in the wok, add diced mutton, scallion, salt, soy sauce, cooking wine, monosodium glutamate, water starch (15g) and sesame oil, stir-fry over high fire and turn over for 3 times.

Mutton sweet potato porridge

My mother is old, with yang deficiency, low blood pressure and poor speech. I figured out the mutton sweet potato porridge and gave it to the elderly in winter and spring, and the effect was very good. The method is to wash the mutton first, chop the bones into small pieces, blanch them in boiling water, then put them in a pressure cooker, add ginger slices and yellow wine to boil, remove the bones and large pieces of gluten, leave cooked minced meat, add appropriate amount of rice and diced sweet potatoes with mutton soup, and cook porridge in another pot while it is hot. This kind of mutton porridge is slightly sweet, thick but not greasy, and rich in nutrition. I also add sesame seeds, chopped walnuts and medlar in turn, which is very suitable for the elderly.

Ladun mutton

My wife is from Sichuan. She likes spicy food. I often cook this dish in winter. My wife is sweating and yelling every time she eats. It is best to choose mutton with bones, cut into small squares, season with ginger and onion and cooking wine, and soak in water for later use. Then stir-fry the fragrant pepper in the oil pan, pour it into the mutton soup, and add some seasoning. Put some red and white radishes and sprinkle some garlic sprouts before serving. This dish is colorful and spicy. Friends who like spicy food may wish to make it themselves.

Mutton and Egg jiaozi

I eat in a special way. I like to chop fresh mutton with a meat grinder, or chop it on a chopping board, mix it with salt, Jiang Mo and leek powder into balls, then beat a certain number of eggs in a bowl as needed, stir the egg white and yolk into egg liquid, spread a spoonful of egg liquid in a pot with a small spoon, put a mutton ball on it, and then fold the edge of the egg skin and press it. Pay attention to slow fire.

After the mutton and egg dumplings are made, you can eat them at home at any time. Generally, it is best to stew with vegetables. They are tender and fragrant, and they are warm after eating.

Mutton tofu soup

My friend recommended me to eat mutton and tofu soup because of lack of qi and blood in winter. If you can add some fresh shrimp, the taste will be speechless. First, mutton and shrimp are cooked with slow fire, and then tofu and shredded ginger are added. I have eaten this dish for two winters, and the effect is good.

Sichuan style mutton Bao

Ingredients: mutton with skin1000g, carrot100g, radish100g, 5 jujubes, 30g Pixian watercress, 20g of red soy sauce, 5g of vinegar, 2g of dried tangerine peel, 3 slices of star anise, 5 slices of dried pepper, a small amount of fennel and 5g of chicken essence.

Practice 1. Blanch the mutton with skin in a boiling water pot, scrape off the residual hair on the surface with a razor, cut into pieces slightly larger than the thumb, float in clean water to remove blood, and then put it in a boiling water pot and take it out for later use. In addition, the red and white radish is cut into pieces similar to mutton.

2. Heat the oil in the pan, first add ginger and shallots (scattered) and stir-fry until the water is gradually dry, then add Pixian watercress and red soy sauce to stir-fry, add cooking wine to cook for a while, then add a proper amount of water to submerge the mutton for about two fingers, and add refined salt, sugar, vinegar, dried tangerine peel, star anise, fennel, dried Chili, etc.

3. When the mutton in the casserole is cooked to 67% maturity, add red and white radish, red dates, pepper and monosodium glutamate until the mutton is crisp and rotten, and the radish is cooked and soft, then leave the fire and sprinkle with coriander festival.

Zhuzhi mutton nanguo

Raw materials: 600g of cooked mutton brisket, 50g of fried Zhi Zhu150g, 50g of horseshoe meat, 50g of seasonal vegetables, 50g of fermented bean curd sauce, 50g of seafood sauce, 50g of soy sauce150g, 0g of dried tangerine peel10g, 50g of ginger, three pieces of fermented bean curd. 2.5 grams of smoked monosodium glutamate? 1.5 grams of smoked sugar? 15g smoked fried garlic? 15g smoked Shao wine? 500 grams of smoked soup

Practice 1. Cut the cooked lamb brisket into pieces and stir-fry the ginger slices thoroughly.

2. Put 50g of oil in a large wok, add ginger, fried garlic, dried tangerine peel and mutton brisket and saute until fragrant. Boil Shao wine, fill soup, add salt, sugar, monosodium glutamate and fermented bean curd, add fried horseshoe meat, roll into a clay pot and cook over medium heat.

Note: when serving, prepare a stove and eat it while boiling, with vegetables, sufu sauce, seafood sauce and Chili sauce.

Intimately remind Zhi Zhu (that is, yuba) to stir fry slightly. When frying, the oil should not be too hot, just see yellow. Those who like to play with the side stove can put more water to make the bottom of the pot, depending on what you like.

Bashu gourmet tengfei mutton

Eating mutton helps to keep healthy. Mutton is an ideal source of carnitine, which is similar to amino acids and can help cells "burn" off excess fat in the body. This dish is characterized by its Huang Liang color, crispy skin and tender meat, and spicy flavor.

The raw material is fat mutton (about 5 kg).

Ingredients: 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper and a little starch.

Production process 1. Wash and slice mutton; 2. Marinate mutton with salt for half an hour; 3. Break the eggs, add starch and stir into paste, add ginger, onion and other seasonings, stir evenly, and then spread the prepared egg liquid evenly on the mutton; 4. Boil the old oil (cooked clear oil) and pour it on the mutton.

The key to the chef's finishing touch is the skill of the knife. When cutting mutton, the knife must be cut according to the meridians of mutton. Mutton must be cut very thin for cooking and tasting.

After eating mutton, add some vegetables to the remaining soup, which is absolutely fragrant and refreshing.

Mutton warm stomach porridge

200 grams of fresh mutton (cooked and finely chopped), add Astragalus membranaceus10g, glutinous rice100g, jujube10g (finely chopped), and 5 grams of Alpinia officinarum, and add salt, monosodium glutamate and pepper after porridge is cooked. This porridge nourishes the spleen and stomach, and can warm the yang and replenish qi and strengthen the stomach if eaten regularly. It is suitable for gastric ulcer, gastric neurosis, chronic gastritis and other diseases accompanied by chills, cold limbs and stomachache.

Xinjiang mutton mansaf

Ingredients: rice, lamb chops or bones, carrots and onions.

Seasoning: pepper, cooking wine or white wine, ginger, a little salt.

Production process:

1) Wash lamb chops (or sheep bones) and carrots, shred carrots, slice ginger, and cut onions into small pieces for later use.

2) Boil the water, blanch the lamb chops or bones inside, take them out and wash them, then pour out the water. Put more water into the pot, so that the soup will be bigger. Add lamb chops and bones, add appropriate amount of cooking wine (or white wine), ginger slices and pepper (a few slices, not too much), bring to a boil over high heat, and turn to low heat for stewing.

3) Wash the rice and dry it slightly.

4) After the mutton soup is stewed, remove the ginger slices and pepper, remove the sheep bones, remove the meat and cut into small pieces one inch square. If it's a lamb chop, cut it into small pieces without removing the bones. Add some oil to the rice cooker, press the cooking button, stir-fry the onion and mutton, add some salt, then pour the shredded carrot, pour the rice directly on it, then pour the stewed broth, and cover it with about an inch of rice. Cover and cook. When the cooking button jumps up, turn it over with a rice spoon. If you think it is not cooked enough, press the cooking button for a while until it is cooked. Or think it's not bad enough, you can add a little broth and cook for a while.

5) Take the pot, fill the rice and serve it.

Note: Whether the lamb chops should be boned or not depends on personal preference. The amount of rice is calculated according to the head. You don't have to cook this meal at ordinary times, and it tastes good. You should consider cooking for at least two more people. There are many onions, so at least two large ones are recommended. At least two carrots. Usually a dish needs a teaspoon of salt, and the amount of salt used to cook this meal is about two teaspoons. Usually pay special attention to adding soup. Once the soup is added, it is easier to cook too badly. It is recommended to cook for a while without adding soup. You can also put a handful of raisins with rice and soup. It is delicious.

Stir-fried roast mutton,

In other words, although it is fried, it tastes like roast mutton, will not be smoked, will be healthier and more suitable for cooking at home.

[b] Ingredients: [/b] Fresh mutton, cumin granules or cumin powder, salt and oil.

[b] Production method: [/b]

1. Slice the mutton.

2, on the oil pan, until the oil is hot, add the mutton slices, and stir fry over the fire.

3. When the meat begins to change color, add cumin and salt and stir fry constantly.

When the juice of the meat in the pot runs dry, serve it while it is hot.

Note: [/b]

1) Remember not to use frozen mutton, it is better to use mutton with fat.

2) Remember to keep stirring.

3) The meat will be juiced by itself, so be sure to wait for the juice to dry.

4) Don't put more salt, put more cumin.

Buckwheat noodle soup dumplings

Ingredients: buckwheat flour, flour

Accessories: minced mutton and zucchini.

Seasoning: salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.

Exercise:

1, hot noodles: mix buckwheat noodles and flour evenly, put them into a basin, add 90% hot boiling water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes;

2. Put the minced mutton, minced onion and ginger, salt, cooking wine and sesame oil into a container and mix well. Wash the zucchini, remove the seed pulp, rub it into silk with a washboard, marinate it with salt for a while to squeeze out the water, add a proper amount of chicken essence into the mutton stuffing and mix well to make stuffing for later use.

3. Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap the mutton and zucchini stuffing into jiaozi, and steam it in a steamer for 15 minutes.

Features: the skin is elastic and the stuffing is delicious.

Tips every day: Buckwheat is sweet and cool, and has the effects of clearing away heat and toxic materials, benefiting qi and moistening intestines. But buckwheat should not be eaten for a long time, let alone with pork and alum.

Roast mutton.

Marinate mutton slices with soy sauce, salt, sugar, a little sesame oil and a little spicy crisp 10 minute. Put it in a 200-degree oven for 6 minutes, then take it out. Spread Chinese cabbage leaves (lettuce is also acceptable) on the bottom of the plate. Mutton features: mutton is strong, radish is refreshing, and cabbage is fresh.

Mutton jelly

Ingredients: 750 grams of the first-class sheep's front leg meat.

Ingredients: pepper, star anise, nutmeg, clove, fragrant leaves, Amomum tsaoko, cinnamon, fennel, refined soy sauce, Zhenjiang balsamic vinegar, monosodium glutamate, salt, onion and ginger.

Method: 1, remove the old tendons, cut the mutton into small strips along the meat grain direction, blanch it with boiling water to remove blood stains;

2. Put the mutton in fresh hot water, add onion, ginger and a few drops of Zhenjiang balsamic vinegar, and stew the meat with low fire for 1.5 hours after the fire starts, keeping the soup slightly below its surface;

3. Take out the meat strips and let them cool, then cut them into small pieces of about 5cm horizontally and put them back into the soup. Put pepper, star anise, cardamom, clove, fragrant leaves, Amomum tsaoko, cinnamon, fennel and other seasonings into a seasoning box or a tightly tied gauze bag, then simmer for about 1 hour, and add refined soy sauce, monosodium glutamate and salt (the same salty soy sauce is more, so you can color it.

4. Take out the seasoning box or gauze bag, pour the soup and meat into a clean flat chassis (tea tray is also acceptable), cool it, put it in the refrigerator, and take out the slices to eat.

This dish is golden red and slightly bright, and it is very popular whether drunk or stuttering. Don't dip in soy sauce or vinegar like pigskin jelly, otherwise it will lose its flavor.

Braised mutton with chestnuts

The basic materials are mutton 640g, chestnuts 320g, cinnamon 1 piece, star anise 3 pieces, red pepper 2 pieces, ginger 1 teaspoon, red and white radish 1 piece. Seasoning: 2 tbsps of soy sauce and oyster sauce, 0/teaspoon of chicken powder and sugar tablets, 0/2 teaspoons of salt and 5 cups of water. Sauce: 2 teaspoons of corn starch and 4 tablespoons of water.

Chop mutton, fly water to cool the river, drain water; Red and white radish cut corners; First, put half of carrot and half of white radish into the pot, add water to boil, add mutton to boil for 15 minutes, take out mutton and supercool, drain the water, and discard the radish; Heat a wok, add oil, saute ginger, add mutton, stir fry, add wine, that is, add seasoning, cinnamon, star anise and pepper, and simmer for about 1 hour after boiling. Try to hold mutton with chopsticks. If it can pass, add the remaining radish and chestnuts, and then stew until the chestnuts are soft and rotten and the juice is moderate. Then add the sauce and serve.

Steamed mutton

The basic characteristics are strengthening the spleen and tendons, warming yang and strengthening the body.

The basic materials are 500 grams of mutton, 400 grams of raw yam and fresh soup, 0/5 grams of medlar and Shaoxing wine/kloc-,ginger juice, soy sauce, spiced powder, monosodium glutamate and onion.

Method: Wash the raw yam, cut it into pieces and put it in a steaming bowl. Remove the white film from the mutton, wash it, cut it into pieces, put it in a bowl, add Shaoxing wine, ginger juice, spiced powder and soy sauce, and stir well to taste. Then put it on the raw yam piece by piece, add a proper amount of fresh soup, monosodium glutamate, onion and mutton juice, pour it into a steaming bowl with a built-in boiling pot, steam it to 1 hour 30 minutes, sprinkle with Lycium barbarum when it is rotten, and take it out for 4-5 minutes to eat.

Efficacy: strengthening spleen and tendons, warming yang and strengthening body.

Usage: Take with meals.

Usage: Suitable for people with loss of appetite, dyspepsia, fatigue, emaciation and soreness of waist and knees.

Mutton mussel porridge

Its basic characteristics are tonifying kidney and liver, nourishing blood and essence, and strengthening yang and heart.

45g of dried mussel, 50g of japonica rice100g, 50g of mutton10g of cooking wine10g, 3g of monosodium glutamate, 2g of pepper and soy sauce, 5g of refined salt and 5g of shredded ginger.

Methods: Mussels were soaked in hot water until soft, cut into pieces and washed for later use. Wash the mutton, put it in a boiling water pot, take it out, wash it with clear water, cut it into small pieces, put it in a basin, add cooking wine, pepper, soy sauce and shredded ginger, mix well and marinate for later use. Wash the japonica rice with clear water, put it in a boiling pot, add a proper amount of water, boil it with high fire, and pour in sliced mutton and dried mussels. Cook the porridge with slow fire until it is cooked, and add refined salt and monosodium glutamate to taste. You can eat.

Efficacy: tonifying kidney and liver, nourishing blood and essence, strengthening yang and strengthening heart.

Usage: Take it at breakfast every day, 10 day is a course of treatment.

Application: Suitable for patients with deficiency of liver and kidney and deficiency of essence and blood.

Yam mutton soup

200g of mutton and yam, 6 carrots, green garlic 1, 2 angelica, 4 medlar15ml, 4 chuanxiong rhizome, 4 astragalus and ginger, 4 black dates, broth1000ml, 500ml of water, rice wine120ml and 5ml of salt.

Kang Xiaoyu: Yam can provide a large amount of mucin to human body, which can prevent the fat deposition of cardiovascular diseases and prevent the premature occurrence of arteriosclerosis. Mucopolysaccharide can combine with inorganic salts to form bone and make cartilage elastic. Moreover, this dish has the effects of nourishing blood, nourishing skin and strengthening the body and relaxing bowels.

Production method:

1. Wash the green garlic and cut it into pieces obliquely; Peel yam and cut into pieces; Peel and slice carrots;

2. Put the yam, carrot and mutton into the pot together, add other ingredients (add salt when taking out), wrap the pot mouth with heat-resistant plastic film, cover the pot, and move into a steamer to boil water and steam for 30-40 minutes.

3. Add salt and green garlic slices before turning off the fire, and put them in bowls to eat.

Danggui mutton soup

The basic characteristics are suitable for blood deficiency, deficiency of both qi and blood after illness and various anemia.

The basic materials are 25 grams of angelica, 25 grams of astragalus, 25 grams of codonopsis pilosula, 500 grams of mutton, and appropriate amounts of onion, ginger, salt, cooking wine and monosodium glutamate.

[Method]: 1. Wash mutton, put it into aluminum pot, put onion, ginger, salt and cooking wine into aluminum pot, put angelica, astragalus and codonopsis into gauze bags, tie the mouth, put it into aluminum pot, and add appropriate amount of water.

2. Bring aluminum pot to a boil on a big fire, and then cook the rotten mutton with slow fire.

3. Add monosodium glutamate when eating, eat meat and drink soup.

This is winter tonic, especially suitable for blood deficiency, deficiency of both qi and blood after illness and various anemia.

Braised mutton with winter bamboo shoots

Its basic characteristics are dispelling cold and nourishing blood, strengthening yang and relaxing bowels.

Basic materials: 4 Liang of winter bamboo shoots, sliced mutton 1 kg, half Liang of winter mushrooms, 6 pieces of garlic, 3 pieces of ginger, and diced white radish 1 piece. Sugar, salt, wine, right amount.

Method:

1. Add five cups of white radish to boil, add mutton and cook for ten minutes. Take out the mutton, wash and drain, add a tablespoon of soy sauce and mix well.

2. Boil bamboo shoots in water for 15 minutes, and add a little salt to the water. Take out bamboo shoots, soak them in water and cut them into thick slices (canned bamboo shoots can be washed and sliced).

3. Soak the mushrooms, squeeze them dry, remove the pedicels, add appropriate amount of sugar and corn starch, and mix well with 1 tablespoon oil.

4. Add oil to the wok, stir-fry the garlic until golden brown, stir-fry the bamboo shoots, ginger and mutton thoroughly, shovel them into the wok, add seasoning and bring to a boil, and simmer for about one and a half hours. Add mushroom stew 15 minutes, add water and starch, mix well with a little soy sauce and serve.

Efficacy: dispelling cold and nourishing blood, strengthening yang and relaxing bowels.

Fish tripe Tibetan mutton

The basic materials are: fresh carp 700g, clean mutton 20g, shiitake mushroom 50g, winter bamboo shoots 20g, cucumber 20g, red pepper15g, refined salt and soy sauce10g, cooking wine 20g, vinegar 20g and sugar 20g.

Ingredients: 700g fresh carp, 200g clean mutton, 50g shiitake mushrooms, 30g winter bamboo shoots, 20g cucumber, 5g red pepper15g, refined salt and soy sauce10g, 25g cooking wine, 20g vinegar and sugar.

Production method:

Boning the whole washed carp, adding seasoning and slightly pickling; Cut mutton, winter bamboo shoots, mushrooms, etc. Into rice, add seasoning, stir-fry in the pan, and fill in the fish belly; Wrap the fish in pig net oil and cook in the oven; Slice red pepper and cucumber into thin wires and put them on the belly of grilled fish.