1, scallion fried lamb

Preparation: 300 grams of lamb, 100 grams of scallions, 25 grams of garlic, 15 milliliters of soy sauce, 10 grams of cornstarch, 2 grams of sugar, 10 milliliters of cooking wine, 3 milliliters of balsamic vinegar, 1 gram of salt, 20 milliliters of oil, a little lemonade.

Directions: Wash the lamb and slice with the grain. Put it in a bowl and add soy sauce, cooking wine and cornstarch to marinate to taste. Slice the green onion and mince the garlic.

Heat oil in a pan. Add the mutton and stir-fry quickly. Fish out and set aside. Pour the mutton into the pan, add salt, sugar, lemonade, vinegar and stir fry evenly, out of the pan can be.

2, cumin lamb

Preparation: 300 grams of lamb, 2 tablespoons of cooking wine, 1 tablespoon of five-spice powder, one green onion, 3 slices of ginger, 2 cloves of garlic, soy sauce, 3 grams of salt, 2 grams of sugar, 10 peppercorns, 1 gram of dashi, 10 grams of coriander, cumin grains, 5 grams of chili pepper 3 grams of chili powder, sesame seeds.

Directions: Slice the lamb and marinate it in the appropriate amount of five-spice powder and cooking wine for 5 minutes.

Boil oil in a pot. Add peppercorns and spices and stir-fry, then pull out and set aside. Add green onion and ginger, then add the marinated lamb and sauté until browned. Add sugar, soy sauce and a little white wine.

When the broth is reduced, add cumin. Add cooked sesame seeds and chili noodles. Add salt and garlic, add cilantro and stir fry evenly.

3, braised lamb

Preparation: 800 grams of lamb forelegs, 20 grams of pepper, 1 green onion, 10 grams of rock sugar, 4 cloves of garlic, 4 slices of ginger, 2 slices of allspice, 1 piece of cinnamon, 2 star anise, a spoon of cooking wine, 1 spoon of bean paste, 1 spoon of soy sauce, 1 spoon of dark soy sauce, 1 grasshopper, 5 dry chili peppers, 20 grams of garlic.

Wash the mutton and cut it into pieces. Boil water in a pot. Add the mutton and cook for 5 minutes, fish out and set aside.

Heat oil in a pot, add onion, ginger and garlic and sauté. Add the lamb and stir-fry for 10 minutes, until the lamb is lightly golden. Add the bean paste, cooking wine, soy sauce and rock sugar and stir-fry.

Add water to the pot. Add the sesame leaves, star anise, cinnamon, grass nuts and dried chili peppers and bring to a boil over high heat, then turn the heat to medium and simmer for 1 hour. Turn off the heat and drop in the garlic segments.