Ingredients: lamb chop, leg of lamb 1, 500g, angelica 20g, codonopsis 20g, 2 slices of old ginger, appropriate amount of salt, 30 slices of pepper, 5 pieces of red dates, 20 pieces of medlar, 6 pieces of crucian carp 1 slice, appropriate amount of white pepper, appropriate amount of cooking wine and yellow onion.

1. After the crucian carp is treated, cut three slits on both sides of the fish, and then use kitchen paper to absorb water.

2. Put a little lard in the pot and fry the crucian carp until golden on both sides.

3. After cold water is put into the pot, add cooking wine, onion, ginger slices and onion to the mutton. After the fire boils, remove the meat and rinse it with clear water.

4. Add the clear water of stewed mutton to the pot. After the water is boiled, add mutton, crucian carp, ginger slices, white pepper, pepper, a little salt, angelica and codonopsis pilosula.

5. After the water is boiled, simmer slowly until the meat becomes soft. Add dried red dates when they are nearly ripe, and add shallots, medlar and tomato slices when they are out of the pot.

6. You can iron your favorite side dishes.