1 kg mutton, blanched in boiling water and diced. Heat 50 grams of refined oil in a wok, stir-fry mutton and ginger slices, and cook wine. Then add water to boil, add 50 grams of Radix Astragali and 50 grams of Radix Angelicae Sinensis to boil 1 hour. Add 100g fresh mushrooms, stew for 0.5h, season with salt, and sprinkle with coriander and chopped green onion.

Second, ginseng mutton

Mutton 1 kg, blanched and cut into pieces. Stir-fry 50g minced ginger onion and a little garlic, stir-fry the meat for 5 minutes, and boil the wine with water. 50 grams of angelica, 50 grams of codonopsis pilosula, 25 grams of dried tangerine peel and 3 fennel are wrapped in gauze and put in. Stew until the meat is crispy and seasoned.

Third, stewed mutton with medlar.

Mutton 1 kg, blanched and cut into pieces. Stir-fry 50 grams of meat and 20 grams of ginger slices in hot oil, add water to boil wine, add 25 grams of Lycium barbarum, simmer with low fire, season, and sprinkle with chopped green onion.

Four. Sheep cistanche decoction

Soup: 200g mutton, Chinese herbal medicines Cistanche deserticola and Radix Dipsaci12g, and appropriate amount of seasoning, ginger and salt.

Methods: Wash the mutton, cut it into pieces, put it into a pot, add 10 pieces of mung beans (about 5g) or a few pieces of radishes with water, cook it for15min without seasoning, then pour the mung beans or radishes together with water to remove the fishy smell. Adding clear water, Herba Cistanches, Radix Dipsaci and seasoning into the pot; Simmer until the mutton is cooked. Eat meat with soup.