The seasonings for stewed mutton are: leg of lamb, potato, carrot, onion, sauce (which should refer to bean paste or Pixian bean paste), pepper and white pepper. Among them, the dosage of pepper and white pepper is appropriate and can be added according to personal taste and preference.

Two methods and formulas are recommended here:

Home-cooked stewed mutton:

Raw materials: mutton, ginger, onion, medlar, yam, red dates, cooking wine, salt and water.

Production steps:

1) Wash the mutton with Jiang Shui in advance to remove the fishy smell, and take it out for later use;

2) peeling and dicing Chinese yam, removing the core from red dates, slicing ginger and cutting onions;

3) Put the cooked mutton into the pot, add a proper amount of water, add a few slices of ginger and a little cooking wine, and bring to a boil over high fire;

4) Pour off the floating foam, reduce the fire, and skim off the floating oil;

5) Add yam, red dates, ginger slices and onion segments, and continue to cook on low heat for about 1 hour;

6) Finally, add salt and a little medlar and cook for 10 minute.

Luo Songtang stewed mutton:

Ingredients: mutton, carrot, tomato, potato, onion, celery, Chinese cabbage, tomato sauce, white pepper, salt and water.

Production steps:

1) Cut the mutton into small pieces and blanch it in boiling water to remove the smell of blood;

2) Put the chopped carrots, tomatoes, potatoes, onions and celery into a pot, add a proper amount of water, and boil over high fire;

3) Pour off the froth, turn to low heat, add the blanched mutton and white pepper, and continue to cook for about 15 minutes;

4) Finally, add the chopped Chinese cabbage and tomato sauce, continue to cook for a few minutes, and finally add salt to taste.