Materials: 1000g of lamb, 500g of white radish, 1 scallion, 1 piece of ginger, 1 can of beer, the right amount of rock sugar, the right amount of refined salt, 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce. Practice: 1, prepared ingredients. 2, peel the radish and cut thick slices, cut the scallion into sections, ginger slices. 3, mutton and deal with good radish, scallion, add water to boil switch fire simmer for five minutes. 4, blanched mutton washed for use. 5, hot pan cool oil, sautéed onion ginger. 6, add mutton stir fry for a few dozen seconds. 7, add soy sauce and stir fry. 8, and then add beer, the amount of beer to diffuse over the mutton. Boil over high heat, stew over low heat until the lamb can be easily inserted with chopsticks. 9, add soy sauce, salt, rock sugar and then high heat to collect the soup sprinkle some garlic leaves can be.

Ingredients: lamb chops 2.5 pounds, green garlic, salad oil, salt, 1 tablespoon of rock sugar, 2 grams of green onion, 1 piece of ginger, garlic, 2 anise, pepper 1 small handful, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of dark soy sauce, 2 slices of sesame leaves. Practice: 1, lamb with running water to rinse the surface blood, put in a large pot, soak in water for half an hour, during the water two or three times, soak out the blood in the mutton, wash and drain standby. 2, put water in the pot, lamb cold water in the pot, medium-high heat, do not cover, boil, small fire and then cook for five minutes. 3, blanched lamb fished out with flowing water rinse clean, drained. 4, green garlic cut ginger broken, onion knot, garlic, sesame leaves, dashi, cinnamon and peppercorns into a tea bag bag (no tea bag at home, etc. directly into the pot). 5, put a small amount of oil in the pot to heat, burst onion ginger and garlic. 6, pour into the mutton pieces stir-fried flavor. 7, add enough water, no more than lamb. 8, add two tablespoons of cooking wine. 9, add two tablespoons of dark soy sauce, one tablespoon of soy sauce. 10: Add the spice packet from step 4. 11: Add one tablespoon of rock sugar. Cover the pot with a lid, bring to a boil over high heat, then reduce the heat and simmer for about two hours until the lamb is completely crispy and flavorful. 12, open the lid and turn on high heat to collect thick soup, add a little chicken essence and a little salt to adjust the flavor, sprinkle green garlic leaves, cover the pot and simmer for a minute (so that the green garlic leaves are more green and more fragrant), open the lid out of the pot.

Materials: 750g of lamb shank, oil, 3 small sections of green onion, ginger, garlic, 2 fruits, 2 dried chili peppers, 2 slices of leaves, peppercorns, rock sugar, 1 piece of hawthorn, boiled water, cooking wine, old soy sauce, soy sauce, moderate. Practice: 1, lamb block in a pot of water to boil blanch blood out of the standby. 2, ready ingredients. 3, the pot into the amount of oil and put all the ingredients burst incense. 4, then into the lamb and add cooking wine, soy sauce, soy sauce. 5, cover and simmer on medium heat for a while. 6, then next to the side of the pot to add the right amount of boiling water, rock sugar, high heat and then turn to low heat and simmer for more than 1 hour (about 1.2 hours). 7, add garlic white turn high heat to juice. 8, and finally add the garlic leaves and stir fry can be.