Step 1: After the mutton is blanched, stir-fry the sugar first, stir-fry the mutton until it is sauce red, then add soy sauce, onion ginger, cooking wine, one tablespoon of Laoganma, one tablespoon of salt, one slice of Angelica dahurica and enough water, and stew the mutton for 40 minutes.

Step 2: Add carrots, potatoes and onions and stew for 10 minutes. Finally, add onions and stew for 2 minutes, and then you can go out!

Second course: stewed mutton.

Step 1: Prepare your favorite side dishes, such as Flammulina velutipes, Onions, Carrots, Potatoes, Eggplants, etc. And cut it into hob blocks and segments.

Step 2: soak the mutton to remove blood, then add angelica dahurica, fragrant leaves and enough water to stew for 40 minutes, stew and cut into thin slices.

Step 3: Stir-fry the mutton in a pot, add soy sauce and salt to taste, and then add mutton soup to boil.

Step 4: stew your favorite vegetables in the pot 10 minutes, delicious and delicious!

The third way: stewed radish with mutton

Step 1: Choose the fat and thin "lamb belly" meat and cut it into thin slices. If you can't buy cooked mutton, it's the same to stew it according to the second course.

Step 2: Cut the green radish into pieces, soak it in clear water for a while, then wash it twice to remove the spicy taste.

Step 3: Stir-fry mutton with cooking oil, add a little soy sauce and proper amount of salt, stew with enough water, and then add carrot stew 10 minute.

Step 4: When leaving the pot, put in the medlar, turn off the fire and leave the pot.

The fourth way: mutton soup

Shanxian mutton soup is famous for its "white as milk", but this is not because of adding milk.

The family version of mutton soup can be cooked at home only by adding sheep bones and stewed mutton. You don't need to put the rest of the extra fennel. It is enough to put a piece of angelica dahurica in it to remove the smell of sheep. Stew for 2 hours, and the last soup is clear soup.

How can it be as white as milk? There are two ways for hotels:

1 is to put the stewed sheep bones and beef bones into a machine and break them, then pour them into the soup. Rich bone marrow will make soup thick and white. When drinking soup, filter it with a fine sieve, not only the oil is filtered out, but also the bone residue is filtered out. Add some salt, pepper, prepared noodles, coriander, chopped green onion and Chili oil. It's delicious!

There is also a second method: when buying mutton, buy a few sheep brains to cook together, and finally crush the sheep brains and pour them into the soup, which is also a blank effect, but this cost is relatively high. A sheep brain sells 5 yuan and 40 Jin of soup in a restaurant. How much do you have to put to make it "as white as milk"? So usually only when you do it yourself at home.

The fifth way: stewed cabbage with mutton

Stewed cabbage with mutton is a famous dish. In Heze, a bowl of stewed cabbage with mutton has several slices of mutton thinner than leaves, and one bowl is 18 yuan. The main reason why it is popular is that the soup is delicious, not the taste.

Exercise:

Step 1: Cut the cooked mutton into thin slices, cut the cabbage into strips, blanch it in boiling water, and take it out for later use.

Step 2: put a little oil in the pot, heat it, stir-fry the mutton until fragrant, then add a spoonful of soy sauce and a spoonful of salt to taste, and finally add 2 bowls of water to boil, add sweet potato vermicelli and cook for 3 minutes.

Step 3: put the Chinese cabbage in and stew with the fans for another 5 minutes. After all the ingredients are tasted, the dish is ready.

Step 4: put some medlar and coriander when you are out of the pot, which tastes better.