Raw materials: minced mutton, water-soaked mushrooms, cooked bamboo shoots, spinach leaves, egg yolk cakes, protein cakes, red peppers, egg white, chopped green onion, Jiang Mo, coriander leaves, Shaoxing wine, sweet noodle sauce, salt, sugar, monosodium glutamate, pepper, mutton soup, three oils, sesame oil, wet starch and spiced powder.

Practice: Add egg white, onion, Jiang Mo, Shaoxing wine, sweet noodle sauce, sugar, pepper, allspice powder, sesame oil, mutton soup, salt and monosodium glutamate into the minced mutton. All materials are shredded. Mix the cut raw materials and spread them on a plate. Make the mutton stuffing into slightly larger balls, roll them on the shredded ingredients and put them on another plate. Put the meatballs with evenly mixed ingredients into a steamer and take them out after steaming. Add mutton soup to the wok, boil the salt, add monosodium glutamate, thicken with wet starch, and pour the three heavy oils on the hydrangea mutton. Serve.

Feng mutton hotpot

Ingredients: Fengyang clean meat, refined salt, green onion, soy sauce, Shaoxing wine, monosodium glutamate, pepper, sugar, mutton soup, pepper, dried red pepper, cooked lard and shredded ginger.

Practice: chop the air-dried mutton into large pieces, soak it in rice washing water until soft, wash it, soak it in clear water for about half an hour, take it out and put it in a soup pot, add pepper, onion and ginger, and stew it over medium heat until cooked. Cut mutton into pieces, slice dried peppers, and cut green onions. Heat the cooked lard in the pan with low heat, add the red pepper slices and stir-fry until the spicy taste overflows. When the oil turns red, take out the red pepper slices, stir-fry the shredded ginger and mutton slices, add the soy sauce, Shaoxing wine, sugar and mutton soup, add the onion, put it in a hot pot and sprinkle with pepper.