Ingredients: 200g of mutton, 0/5g of Chinese angelica slices/kloc-0, 5g of ginger/kloc-0, 5g of pepper and 0g of salt/kloc-0.

Production steps:

1. Wash and cut mutton into small pieces, and cut ginger into large pieces for later use.

2. Put the mutton slices, ginger slices and angelica slices into a casserole, add enough water at a time, stew on high fire until boiling, skim off the floating foam, and adjust to medium fire to continue cooking for about an hour. When the mutton is cooked, add pepper and salt to taste, and then turn off the heat.

3. Eat meat and drink soup.

Braised mutton soup

Materials: mutton 1200g, bitter gourd 1, Chinese cabbage 150g, bone 1, 3 slices of ginger;

Medicinal materials: Dendrobium 37.5g, dried ginger 20g and prepared rehmannia 20g;

Seasoning: Material A: 2 cups of rice wine; Material B: 2 teaspoons of salt.

Production steps:

1. Wash mutton and slice it; Wash bitter gourd, remove pedicels and seeds, and cut into pieces; Wash the cabbage and slice it; Peel and slice ginger; Wash the big bones; Wash all the herbs and wrap them in gauze for later use.

2. Put the gauze bag, big bone, ginger and material A into the pot and cook for 1 hour, take out the big bone and gauze bag, add Chinese cabbage and bitter gourd and cook until soft, then add mutton slices and finally add material B for seasoning.