Braised mutton raw materials: 500g of lamb ribs, 20g of carrots, 50g of green garlic, 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of sugar, 20g of onion and ginger slices, and 4 star anises. Production process: 1. Cut and match: wash the lamb ribs and cut into pieces. 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. Wash carrots and slice them. 2, stir-fry: wok on fire, scoop in soybean oil to heat, add onion and ginger slices to stir-fry, then add mutton to stir-fry, then add Shao wine and sugar to stir-fry 1 minute. Features: This dish is a famous dish in the Central Plains. Mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. Vegetable soup has delicious fresh meat, ruddy color and rich aroma, and is a good accompaniment to meals and wine. But also rich in nutrition, nourishing and strengthening the body. Braised mutton pot material: 1: mutton (according to personal preference, I like to eat lamb leg and neck) 2: carrot 3: celery 4: coriander seasoning: 1: salt (moderate amount) 2: tomato sauce (moderate amount) 3: monosodium glutamate (according to personal preference) 5: chicken essence 6: pepper moderate amount (I have seen one) 2: The mutton is scalded with hot water (the mutton must be scalded with hot water), and the scalded water is left to the end. 3: Add oil to the pot, heat the garlic to choke the pot, add the scalded mutton until fragrant, add carrots, add tomato sauce and pepper, add salt and chicken essence, add the water that has soaked the mutton, and cover the pot to stew. (You can also simmer it in the pot before putting it in the pot. ) 4: Mutton can be simmered until it can be pierced with chopsticks. Stew celery for 3 minutes and sprinkle coriander on the table.