The recipes for mutton stew are as follows:

1. Warm mutton stew

Materials: lamb hind shank, white radish, dried chili peppers, green onions, Grass fruit, dried bay leaves, 3 hawthorn slices, tangerine peel, star anise, bean paste, and ginger.

1. First sauté the onions and ginger in a frying pan, add the mutton pieces and stir-fry, add cooking wine, bean paste, dark soy sauce and stir-fry. Then move the mutton to a clay pot, add water to cover the mutton, and add the aniseed ingredients. Put everything in and cook, skim off the foam after the fire is high, turn to medium to low heat and simmer for two hours. After an hour, add the radish, and in the last half hour, add salt and sugar to taste.

2. Put water in the pot, put aniseed in the water, add mutton and stew until tender, then take it out and put it in the pot, stir-fry with bean paste, green onions and dark soy sauce, add a little salt and stew.

2. Coix seed and mutton stew

Ingredients: 500g mutton (fat and lean), 100g mutton bone, 50g barley, 25g poria, 10g atractylodes, 500 white radish grams, 5 grams of green onions, 5 grams of ginger, 5 grams of Sichuan peppercorns, 1 gram of white pepper, 2 grams of salt, and 5 grams of cooking wine.

1. Cut the mutton and white radish into pieces.

2. Chop the onion into mince, cut the garlic into slices, blanch the mutton and mutton bones in water to remove the bloody smell, remove them, wash them in clean water, and then put them in a casserole.

3. Add ginger slices, atractylodes, pepper, poria slices, barley, and white radish, and bring to a boil over high heat.

4. Add salt, white pepper, and cooking wine, and simmer over low heat for about 60 minutes.

5. Add chicken essence and finally sprinkle with chopped green onion and it is ready to eat.