1, raw materials: a carrot, a catty of lamb leg, 500g of clean water, ginger slices 10g, 20g of cooking wine, oil 15g, ginger slices 10g, and onion 10g. Method/steps: firstly, cut a carrot into hob blocks, cut a catty of leg of lamb into blocks, put mutton, 500g clean water, 10g ginger slices and 20g cooking wine into a pot, cover with blanching water, and take out the mutton; Add meat, carrot, 15g oil, 10g ginger slices and 10g onion into the pot; Cover the pot, stir-fry minced meat until fragrant, then add 1000g water, 2 slices of Angelica sinensis, carrot slices and 5g of red dates; Stew for 75 minutes, and finally add salt and white pepper to make mutton soup to warm the stomach.

2. Ingredients: leg of lamb 1, green radish 1, half a Chinese cabbage, 200g sweet potato vermicelli, appropriate amount of ginger, onion 1, appropriate amount of coriander, appropriate amount of salt and appropriate amount of cooking wine. Recipe practice: wash the leg of lamb, carefully take it out with a knife and cut it into pieces. Blanch the meat and bones together. Peel radish and cut into large pieces with a hob, slice ginger and cut onion into large pieces. Wash the vermicelli and soak it in warm water until soft. Tear the cabbage leaves into large pieces and wash them for later use. Take a casserole, add sheep bones and mutton, ginger, onion, and enough water. After the fire boils, add cooking wine and simmer for an hour and a half until the soup is milky white. Add the radish pieces and stew for another 30 minutes until the radish is rotten. Add salt. Add cabbage. Add the soaked vermicelli and simmer for 5 minutes. Add coriander after cooking.

3. Ingredients: scorpion, shrimp skin and medlar. Seasoning used: salt, white pepper, ginger and onion. Production steps: let the seller chop the scorpions directly into small pieces, soak them in cold water for a period of time before stewing, so that some mutton smell will be removed after soaking in blood, and the stewed mutton soup will be more delicious. Add water to the pot and water to the scorpion. Remember to put cold water in the pot, put a few slices of ginger, cook for 2 minutes on high fire, then remove and drain. Heat the wok, add some vegetable oil, add the sheep scorpion to fry for a while, and then add some shrimp skin, so that the fried sheep scorpion can cook soup again, and the soup is not black and whiter, and the shrimp skin also has a good calcium supplement and refreshing effect. Add enough boiling water and boil it. Keep simmering for about 15~20 minutes. There will still be some floating foam in the process of stewing, which can be skimmed off in time with a spoon. During this period, don't cover the pot, so that the smell of mutton and scorpion will evaporate, further reducing the fishy smell of mutton soup. After stewing for ten minutes, the mutton soup will become thick and white. At this time, simmer slowly 1 hour or more.