raw material

Gourd 300g, mutton180g.

condiments

Water 1200ml, 3 tsps of cooking wine, onion, ginger and minced garlic 1 tsp, proper amount of sugar and salt, and sesame oil 1/2 tsp.

working methods

1 Wash and drain the gourd and mutton, and cut the gourd and mutton into pieces for later use.

Blanch the mutton with boiling water, scoop it up and drain it.

3 tablespoons oil, add 5 tablespoons salad oil, stir-fry mutton over high heat until the color turns white.

4 Put the gourd, water and other spices (except sesame oil) into the pot and bring to a boil.

5. Cook on low heat for about 1 hour, then turn off the fire and add sesame oil to the pan.

Mutton is warm. Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called lick meat, lick meat and jietou meat. It can not only drive away the cold, but also nourish the body. It can be used for treating and nourishing various deficiency diseases such as cough due to wind-cold, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and physical weakness after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic and is deeply loved by people. Because mutton has an unpleasant mutton smell, it is left out in the cold by some people. In fact, if one kilogram of mutton can be cooked with 10g licorice, proper amount of cooking wine and ginger, the smell of mutton can be removed and the flavor of mutton can be maintained.