Mutton soup, braised mutton, cumin mutton, stewed mutton with carrot, fried mutton with onion, mutton soup pot, mutton hotpot, stewed mutton, yangjiaozi, Dongpo mutton, smoked eggplant with mutton, spicy mutton hotpot, lotus leaf cake with cumin mutton, mutton skewers, instant-boiled mutton, etc.

Practical examples:

1. Chinese sauerkraut mutton steamed bun

Composition: self-raising flour.

Accessories: mutton, sauerkraut, carrots, eggs, mushrooms and pumpkins.

Seasoning: salt, monosodium glutamate, soy sauce, cooking wine and sesame oil.

1. Add eggs, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil, Jiang Mo and chopped green onion into minced mutton and mix well, then add minced sauerkraut, diced pumpkin and minced mushrooms and mix well to make stuffing;

2. Add a little yogurt to the flour, stir the dough with water for a while, wrap the dough into buns, brush a layer of oil on the bottom of carrot slices, put the buns on, steam in a steamer and steam for 15 minutes.

Features: unique taste, soft and delicious.

Second, stir-fried pork with shallots

Ingredients: mutton

Accessories: Tricholoma, onion and garlic slices.

Seasoning: salt, monosodium glutamate, sugar, soy sauce, vinegar and sesame oil.

1. Slice mutton, add salt, monosodium glutamate, soy sauce, sesame oil and pepper, mix well and marinate, cut mushrooms into thick slices, stir-fry in a dry pan until the water evaporates, then pour in cooking oil, sprinkle with salt, pepper and fried garlic slices, and stir-fry for later use;

2. Add oil to the pot, stir-fry the mutton, remove it, stir-fry the chopped green onion, pour in the fried mutton with mushrooms, stir-fry evenly over high fire, and add salt, monosodium glutamate and vinegar.

Features: Onions are fragrant, fresh and delicious.

Third, ginger mutton soup.

Ingredients: leg of lamb

Accessories: Dictyophora dictyophora, Volvariella volvacea, ginger and coriander.

Seasoning: salt, pepper, sesame oil, cooking wine.

1. Cut mutton into large pieces and cook, soak Dictyophora dictyophora in warm water, add appropriate amount of water to the pot, add ginger slices, mutton, Dictyophora dictyophora and Volvariella volvacea in turn, boil over high fire and stew over low fire for 40 minutes;

2. Remove impurities from the soup during cooking, add salt, pepper and sesame oil before cooking, and sprinkle with coriander.

Features: The soup is light and nutritious.

Fourth, Kung Pao mutton.

Main ingredients: tenderloin, auxiliary materials: walnut kernel, onion, ginger and garlic, and seasoning: salt, sugar, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, red oil, starch, dried pepper and pepper.

1. Dice mutton, add salt, monosodium glutamate, pepper, cooking wine and soy sauce, mix well, gradually add water to strengthen, and then add water starch for curing 15 minutes;

2. Soak walnuts in warm water for 1 hour, then peel them, fry them until golden brown, then take them out, and then fry the mutton until it changes color.

3. Add sugar, monosodium glutamate, pepper, cooking wine, vinegar, soy sauce, water starch and a little water to ginger slices and garlic slices to make juice, put oil in the pot, stir-fry dried peppers and peppers, pour mutton, juice, chopped green onion and walnut kernels, and pour red oil to stir well. Features: fresh and tender meat, spicy and delicious.

Five, Beijing flavor onion fried mutton

Ingredients: mutton

Accessories: green onion, onion Jiang Shui.

Seasoning: salt, monosodium glutamate, soy sauce, sesame oil, vinegar, cooking wine.

Cooking method:

1. Slice the mutton, cut the onion into hob blocks, and marinate the mutton with a little onion, cooking wine, onion Jiang Shui, soy sauce, sesame oil, monosodium glutamate, salt and sugar for a while;

2. Pour oil in a pot. After the oil is hot, pour in the marinated mutton, stir fry over high fire, add the onion, cook the soy sauce, vinegar and sesame oil, and take out.

Features: fresh and refreshing, with strong onion fragrance.

6. Hand-stewed mutton outside the Great Wall

Material: mutton with bones.

Accessories: milk, celery, carrots.

Seasoning: onion, ginger, pepper, fennel, pepper, salt, chicken essence, vinegar, soy sauce, Chili oil and sesame oil.

1. Chop the mutton with bones into pieces two inches wide and five inches long, soak them in clear water, cut onions, ginger and celery into powder, and cut carrots into thick slices for later use;

2. In a small bowl, add minced onion and ginger, soy sauce, vinegar, chicken essence, pepper, salt and sesame oil to make juice;

3. Add water to the pot, add the soaked mutton, boil it over high fire, skim off the floating foam, then add the prepared onion, ginger, carrot, fennel, pepper and milk, cover the pot, turn to low heat and cook until the meat is rotten, then add salt and chicken essence when taking out of the pot, take out the meat and put it on a plate, and dip it in the prepared juice when eating.

Features: This dish is fresh and tender, delicious, fat but not greasy, nourishing and strengthening the body. Named for holding a sheep bone in your hand while eating.

Tip every day: Choose lambs of 180 days, remove bad parts such as neck, bone, tail and belly, and then make braised pork.

Seven, winter melon mutton soup

Accessories: asparagus, wax gourd, coriander.

Seasoning: salt, cooking wine, monosodium glutamate, pepper, sesame oil.

1. Put the mutton in cold water, boil the cooking wine, take it out and put it in a casserole, pour a proper amount of hot water, add onion ginger and asparagus, and simmer for 40 minutes;

2. After opening the lid, add the melon and cook it, add salt and pepper, add coriander, monosodium glutamate and sesame oil into the bowl, and pour the stewed mutton soup into the bowl.

Features: nourishing and moistening dryness, rich in nutrition.

Eight, stewed sheep's feet with chestnuts

Ingredients: sheep hoof

Accessories: Volvariella volvacea, Lycium barbarum and chestnuts.

Seasoning: salt, pepper, cooking wine, sugar, starch.

1. Put the sheep's hoof in the pot, add the onion and ginger for a while, take it out and marinate it with cooking wine and pepper, remove the bones and cut into pieces, then cook it in clear water, and blanch the straw mushroom, chestnut and medlar for later use;

2. Add broth to the pot, add mutton trotters, straw mushrooms, chestnuts and medlar, stew for 10 minute, and add salt, pepper, sugar and water starch to thicken the pot.

Features: The soup is mellow and nutritious.