The simple way is: cut the sheep into small pieces, put some white radish and copy it as usual like a chicken. First, copy the mutton in the pot for about 20 minutes, then add some ginger and orange peel to make it smell delicious, add some wine to cook it quickly, add some vinegar to refresh yourself, and then add some pure water. You can eat delicious mutton in the pot in about an hour and a half. It can also be turned into a mutton pot.

There are many ways to reverse cook mutton. According to ancient records, there were more than ten kinds in Yuan Dynasty. There are 280 kinds of mutton practices recorded in the most complete Muslim whole lamb recipe in modern times.

If classified by category, there are mainly steaming, boiling, frying, frying, smoking, stewing, stewing, rinsing, mixing and frying. In all practice.

(1) Mutton stew is the most common and the best way to eat it. The biggest advantage is that both meat and soup can be eaten. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as Danggui mutton soup, Lycium barbarum mutton soup, Astragalus mutton soup, mutton radish soup, mutton bean curd soup and trotter mutton soup all belong to this category.

Many people like to eat instant-boiled mutton in winter, which is also a kind of stewed mutton. But don't be too impatient when eating. Make sure the meat is stewed and cooked. Otherwise, butyric acid and Clostridium in raw mutton are not easily digested and absorbed by the gastrointestinal tract, and eating it will lead to limb weakness.

(2) mutton skewers. This snack was originally a local flavor in Xinjiang, which was made by cutting fresh mutton into thumb-sized slices, stringing them with iron, dipping them in seasoning and baking them on the stove. Roasted mutton tastes good. It is better to choose fresh mutton than frozen mutton when roasting. This way, there is less nutrient loss and it is easy to digest. Similar practices include roast whole sheep, stir-fry barbecue, roast leg of lamb with charcoal fire and so on.

(3) Braised mutton can also keep the original flavor of mutton. Braised mutton is the most common practice, which can make instant-boiled mutton fresh and tender, and the active nutrients in mutton can be well preserved. But the rinsing time should not be too short, otherwise the bacteria and parasitic eggs in the meat slices can not be completely killed. Stir-fried mutton is delicious, but it loses a lot of nutrients and has high calories. Fried foods are also prone to produce carcinogens such as phenylpropyl pyrene, and it is best to eat less.