Ingredients: mutton, water chestnut, radish, Chinese angelica, Zhi Zhu, garlic, seafood sauce and oyster sauce.

Exercise:

1. Cut the mutton into pieces and blanch in hot water for a while, about 25 minutes.

2. Heat the oil, saute the garlic until fragrant, then add the mutton and saute until fragrant, then add the seafood sauce and oyster sauce and stir-fry.

3. Put water chestnut, radish, angelica and other ingredients into the pot, add soup, and simmer until soft and rotten.

Reminder: This dish requires a lot of mutton, because only tender mutton can be stewed more and more refreshing. As for the heat, you can poke it with chopsticks. When you can poke it, it's time for the mutton pot to serve. Mutton pot is best stewed in clay pot, which is to keep warm. Of course, if there is a ready-made alcohol stove or small electric stove at home, it is best to keep warm while eating.

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.

Exercise:

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 a 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.

Note: this soup contains a lot of rice wine, which is helpful for the exertion and absorption of drug effects. When cooking, alcohol will be emitted, so the smell of alcohol is not strong. You can also use water instead, but the effect will be worse.

Features: This soup has the functions of invigorating qi and nourishing blood, warming kidney and nourishing liver, strengthening blood circulation, preventing anemia, improving cell activity and adding good complexion to face.

Sauté ed mutton slices with onion

Ingredients: leg of lamb (200g), scallion (20g), garlic (1 petal), pepper powder (a little), yellow wine (20g), soy sauce (50g), salt (a little), vinegar (a little), crude oil (a little) and sesame oil (a little).

Exercise:

1, the leg of lamb is crossed and deboned, and cut into large pieces; Beijing onions are cut into rotating knives and will become thin slices after frying.

2. Put the green onion, oil (or lard), soy sauce, salt, wine, pepper and lamb leg slices into a bowl and mix.

3. When the wok with raw oil, sesame oil and garlic (chopped) is heated to a high temperature, pour the leg of lamb and green onion into the bowl, and quickly explode with high fire, then add a little sesame oil and vinegar to the wok.

Features: fragrant and tender, without the smell of sheep.

Congrong mutton porridge

Materials: Cistanche deserticola (available in Chinese medicine shops) 15g, refined mutton 100g, japonica rice 100g, and a little salt.

Methods: Cistanche deserticola and refined mutton were washed and cut into pieces. First, put the cistanche deserticola into a casserole, fry the juice, remove the residue, add mutton and japonica rice and cook together. After boiling, add salt, ginger and onion, and cook porridge as the staple food.

Features: Suitable for frequent nocturnal emission, pale face, shortness of breath, fatigue, cold limbs, backache, pale tongue and weak pulse. It has the effects of warming kidney, supporting yang, arresting astringency and collecting semen.

Flat plate Fuguiqi stewed mutton

Ingredients:1000g clean mutton, 500g nail fish, 30g cooked auxiliary materials, 20g medlar,15g angelica sinensis,10g ginger and cooking wine, 200g melted lard, 5g refined salt and 2g monosodium glutamate.

Method: Wash the nail fish and mutton, blanch them in boiling water pot, take them out, wash them in cold water and cut them into small pieces for later use. Soak Radix Aconiti Lateralis Preparata, Fructus Lycii and Radix Angelicae Sinensis in warm water, and wash them in cold water for later use. Clean the saucepan, put it on the fire, add croaker, mutton, cooked radix aconiti lateralis preparata, Fructus Lycii and Radix Angelicae Sinensis, cover the pan, bring to a boil, cook with cooking wine, refined salt and shredded ginger, simmer for 3-4 hours, add monosodium glutamate to taste, and take off the fire.

Features: yin and yang supplement, tonifying kidney and strengthening yang. Suitable for middle-aged and elderly people with yang deficiency and essence deficiency.

Jujube mutton

Ingredients: mutton1000g, candied dates 500g, orange cakes 75g, lotus seeds 50g, sugar100g, honey 25g.

Method: The candied jujube was pitted and the orange cake was used as the pit. Cut the clean mutton into pieces. The lotus seed split into two petals. Blanch the mutton slices, drain the water, put them in an 80% hot oil pan and take them out. Put lotus seeds into a bowl, surrounded by candied dates, pour mutton, sprinkle with white sugar, steam in a cage for 3 hours, buckle into a plate and pour honey.

Yam mutton soup

Ingredients: 200g of mutton and yam, 6 carrots each, green garlic 1 each, 2 angelica, 0/5ml of medlar/kloc, 4 Chuanxiong, 4 Astragalus, 4 ginger, 4 black dates, 0/000ml of broth/kloc, 500ml of water, and rice wine/kloc.

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.

Features: Chinese yam can provide a large amount of mucin to human body, 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.

Shishankou mutton

Ingredients: mutton with skin cartilage (mutton brisket is the best) 1000g, sesame oil 250g, fermented milk 15g, column sauce 2g, soy sauce 5g, salt 3g, sugar 3g, monosodium glutamate 3g, pepper 2g, Shaoxing wine 20g and ginger 50g.

Method:

1, scrape the mutton skin, put the whole piece into boiling ginger and onion water and roll it until it is 80% mature, then take it out and drain it.

2. Heat the wok on high fire, add palm oil, heat it to 80%, fry the mutton slices in the oil pan until they are slightly golden yellow, pour them into the hedge, and then rinse the oil with clear water.

3. Heat a wok with high fire, pour in sesame oil, and add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk, column sauce, etc. Stir well, stir fry, then add mutton, pour Shao wine, add water, soy sauce, salt, sugar, monosodium glutamate, pepper and stir.

4. Cut the cooked mutton into dices with the skin facing down and the meat facing the side, arrange them neatly in a bowl, add the raw juice, steam it in a cage until it is cooked, pour the raw juice, buckle the mutton into a plate, add the soup and wet raw flour twice to the raw juice, thicken it evenly, pour it on the mutton noodles, and sprinkle a little fried sesame seeds and chopped green onion.

Features: golden color, neat plate, crisp meat, palatable lubrication, fragrant smell, very delicious.

Radish mutton soup

Ingredients: 500 grams of mutton, 500 grams of radish, 3 grams of licorice and 5 slices of ginger.

Method:

1. Peel mutton and radish, wash and cut into pieces, wash, peel ginger, and crush with the back of a knife.

2. Put the spare materials together in a casserole, add appropriate amount of water, boil with strong fire, and then simmer for 3 hours to taste.

Features: Tonifying middle energizer, invigorating stomach, tonifying kidney and strengthening yang. Can be used for treating asthenia, lumbago, chills, anorexia, impotence due to kidney deficiency, soreness of waist and knees, etc.

Pita Bread Soaked in Lamb Soup

Mutton bread in soup is a famous Muslim snack in Xi. There is a certain emphasis on how to eat mutton buns. The customer first breaks the bread into small pieces, the smaller the better. When steamed buns are put into a big bowl, the waiter will take them to the kitchen. The chef will cut the cooked mutton into pieces and put them on the buns, and then add ingredients such as vermicelli, dried bean curd and fungus. And heat it in a meat soup pot. It is required to order soup according to the size and quantity of steamed buns, so that the original soup can be put into steamed buns. After the steamed stuffed bun is boiled, add sugar, garlic, hot sauce and coriander and start eating slowly. It is not advisable to stir in the bowl with chopsticks when eating. Seafood such as sea cucumber and prawn can also be added to the steamed stuffed bun to suit different tastes.

The soup of mutton steamed buns is made of sheep bones and various seasonings. Then remove the floating foam and put it into the meat, first with a big fire, then with a small fire, and the soup is fragrant. Steamed bread is called tuotuo steamed bread, which is made of 90% flour and 10% fermented flour, and weighs100g. This kind of steamed bread does not disperse soup, tastes fragrant and resists foaming. Mutton bread in soup is not only delicious, but also nutritious. There are many mutton soup kitchens in Xi 'an. Old brands include Laosunjia, Tongshengxiang, Tianxilou and Yixianglou.