Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called lick meat, lick meat and Jie meat. It can not only ward off wind-cold, but also tonify the body. It has therapeutic and tonic effects on all deficiency symptoms such as cough due to wind-cold, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness and fear of cold, soreness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and deficiency of body after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic, which is very popular among people. Because mutton has an unpleasant smell of mutton, it is left out in the cold by some people. In fact, if one kilogram of mutton can be cooked with10g licorice and a proper amount of cooking wine and ginger, its smell can be removed and its mutton flavor can be maintained.