500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.

1. Wash the mutton ribs and cut them into small pieces 4 cm square.

2. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water.

3. Wash carrots and cut into pieces.

4, the wok is on fire, simmer in the soybean oil, add the onion and ginger slices and stir fry until fragrant.

5. Simmer the mutton for 5 minutes, then add the radish and soy sauce and stir-fry until it turns red.

Exercise 2

Ingredients: 500g mutton, 50g radish, scallion 1 root, ginger 1 small piece, 2 tsps pepper, aniseed and cinnamon.

Seasoning: soy sauce 1 tbsp, mutton soup 2500g, cooking wine 4 tbsp, refined salt 1 tbsp.

1. Wash mutton, rinse with blood, cut into pieces, blanch in boiling water, remove and wash.

2. Wash the radish and cut it into large pieces.

3. Wash onion and ginger, cut into sections and pat loose.

4. Boil the mutton soup in the pot, then add mutton, radish, soy sauce, salt, cooking wine, aniseed, cinnamon, ginger, onion and pepper until the meat is rotten.

When cooking this dish, you'd better choose fat and thin mutton, or you can make it with mutton brisket.

Exercise 3

Cooked lamb loin: 300g, clean winter bamboo shoots:15g, water-borne day lily:15g, refined salt: 4g, monosodium glutamate: 5g, Shaoxing wine:10g, water-borne fungus: 20g, eggs: half, wet starch: 20g.

1. Cut the cooked mutton into diamond-shaped chunks, and put them into the stirred paste of 20g wet starch and10g soy sauce and mix well. Slice winter bamboo shoots for use.

2. Put the wok on the fire and add peanut oil. When it is 70% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.

3. Leave a little oil in the wok, first add onion and shredded ginger, then add mutton slices, fungus, winter bamboo shoots, daylily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce ... 5g and mutton soup. When the soup thickens, add wet starch .. 5g, turn it over and put it on a plate.

1. Mutton should be cooked until soft and rotten, and it should not be cooked for a long time after it is burnt, so as not to be burnt off.

If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine.

Exercise 4

Material: mutton1500g.

Ingredients: 500 grams of white radish.

Seasoning: 75g vegetable oil, soy sauce 15g, minced onion and ginger, 4g salt, monosodium glutamate 1g, star anise and cinnamon.

3 grams of pericarp, Rhizoma Kaempferiae and Fructus Amomi Rotundus, 5 grams of dried Zanthoxylum bungeanum, 20 grams of cooking wine, 50 grams of clean coriander, and 0/0 gram of sesame oil/kloc.

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2. Wash and peel the radish and cut it into pieces with the same size as the mutton; Wash star anise, cinnamon, kaempferia kaempferia and cardamom, put them into seasoning bag and tie them with rope.

3. Put a clean pot on a high fire, add oil and heat it to 60%, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag to boil over high fire, stir-fry until it is 60% rotten, skim the floating foam, add radish and burn it until it is crisp (complete in shape), take out the seasoning bag and collect it on the fire.

Exercise 5

2.5kg lamb chop, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, crystal sugar 1 tablespoon, 2g onion, ginger 1 slice, appropriate amount of garlic, 2 star anise, 2 teaspoons of pepper 1 teaspoon, 2 tablespoons of cooking wine, light soy sauce 1 tablespoon and 2 tablespoons of fragrant leaves.

1. Wash the blood on the surface of mutton with flowing water, put it in a big basin and soak it in clear water for half an hour, changing the water two or three times during this period. After the mutton is soaked in blood, it is washed and drained for later use.

2, put water in the pot, mutton cold water pot, medium fire, do not cover, boil and then simmer for five minutes.

3. Take out the mutton after blanching, rinse it with running water and drain it.

4. Cut the green garlic into pieces, mash the ginger, tie the onion, and put the garlic, fragrant leaves, aniseed, cinnamon and pepper into a tea bag.

5, put a small amount of oil in the pot to heat, saute shallots, ginger and garlic.

6. Pour in the mutton pieces and stir-fry for fragrance.

7. Add enough water, not mutton, and add two spoonfuls of cooking wine.

8. Add two spoonfuls of soy sauce and one spoonful of soy sauce and put them into the seasoning bag in step 4.

9. Add a tablespoon of rock sugar. Cover the pot, bring the fire to a boil, then turn to low heat and stew for about two hours until the mutton is completely crisp and delicious.

10, open the lid and turn to high heat to collect thick soup, add a little chicken essence and a little salt to taste, sprinkle with green garlic leaves, cover the lid and stew for one minute (so that the green garlic leaves are greener and more fragrant), and open the lid and take out the pot.