Four Seasons Mutton Pot 1 Pack, Radish (or Chinese Cabbage), Salt, MSG, Pepper and Dried Pepper;

Cooking method:

1. Thaw the mutton for later use;

2. Put radish or cabbage in the bottom of the pot, and add a proper amount of broth to boil; If you like Sichuan style, you can add appropriate amount of pepper and dried pepper;

3. Add mutton, boil it again, and add appropriate amount of salt and monosodium glutamate according to personal taste.

1. Wash the mutton and cut it into pieces of appropriate size, and cut the tomatoes into pieces.

2. When the wok is on fire, put a little base oil, stir-fry peppers, add mutton stuffing, cooking wine, add onion and ginger slices, add appropriate amount of soy sauce, stir-fry evenly, add appropriate amount of water, add less salt, pepper, monosodium glutamate and a little sugar, add diced tomatoes, turn to low heat and add fragrant leaves.

3. Simmer for about 2 hours. After the mutton is crisp and rotten, turn it into a pot, sprinkle with red pepper slices, and light the alcohol to eat.

1. After breaking the sheep bones, put them in a clear water pot, add white radish, orange peel, pepper and aniseed, boil, take blood foam, and turn to medium heat 1 hour.

2. Take out the stick and let the original soup pass through the basket. Heat the wok, add a little base oil, heat it, then stir-fry the lamb chops with chopped green onion, ginger slices, garlic slices and dried red peppers, boil the cooking wine, add salt, monosodium glutamate, pepper, soy sauce and a little sugar, stir-fry and add the original soup to boil, and continue cooking on medium heat 1 hour.

3. Put the Chinese cabbage slices in the bottom of the pot, put the burnt bones in the pot, and cook lightly after serving.