Raw materials: 500g of mutton, 20g of angelica, 20g of ginger, appropriate amount of yellow wine and salt.

Production: cut the mutton into pieces, wash it and put it in a cold water pot. After the fire boils, remove the floating foam, switch to warm fire, pour ginger, angelica and yellow wine, stew until the mutton is cooked and seasoned with salt. Eat meat and soup with meals.

Function: Warming middle warmer, nourishing blood, dispelling cold and relieving pain.

Description: Anyone with deficiency and cold constitution (fear of cold, fatigue, yellow face, dull pain in the abdomen, etc.) can eat it in winter. If the cold is heavy, add a little pepper, which can not only flavor, but also dispel the cold.

Shanxian Mutton Soup

Fine production, in the use of meat, cooking, ingredients, processing, utensils and other aspects are very particular about.

Green goat meat such as "beating Jie" and "Mongolian sheep" on both sides of Dasha River in the southeast of Shan County is selected as the meat.

The cooking method is:

First, add 50 kg of clean water into the pot. When the pot is boiling, add 30 kg of fresh meat, one pair of mutton offal and one pair of skeleton, and use large fire (wood firewood is better) to top the bleeding foam. Then, put the seasoning into the pot, and add half a catty of green onion and ginger and a proper amount, and cook for 40 minutes. The main condiments are angelica dahurica, cinnamon, Amomum tsaoko, dried tangerine peel, almonds, etc., which should be put into the pot in a proper proportion. If there is more, the medicine will taste better, and if there is less, the smell will not be clean. When eating, the cooked mutton and mutton offal in the soup pot are chopped and put into a bowl, and then the mutton soup is filled with minced garlic and spicy oil.

Tomato mutton soup

Ingredients: mutton (fat and thin) (500g), potato (250g), tomato (100g), carrot (50g), Chinese cabbage (150g) and onion (50g).

Accessories: coriander (10g)

Seasoning: tomato sauce (50g), pepper (1 g), salt (8g) and peanut oil (50g).

Practice: wash the mutton, put the whole piece into the pot, add water until it is five-ripe, take it out and cut it into small squares for later use; Peel potatoes, remove seeds from tomatoes, and cut them into small cubes with onions, Chinese cabbage and carrots; Add a small amount of minced onion to tomato sauce, stir-fry with oil, and add 1 spoon of mutton soup to make tomato sauce; Boil mutton soup1500g, put the cut mutton and all vegetables into the soup, and add salt and tomato sauce; When the soup is cooked, add pepper and remove the coriander powder.

Jianyang mutton soup

The first step is to buy mutton. Please ask the butcher to separate the bones from the meat, cut the bones into large sections, go home to clean the bones and meat, wash a piece of ginger, pat it to pieces, put it into a casserole filled with appropriate amount of water, and then put the bones and meat into it. The meat is just as it is. Add a little pepper, put it on the stove and bring it to a boil. A lot of floating powder begins to appear on the surface, and patiently beat the floating powder with a spoon until it is gone. Congratulations, the hardest work has been completed. Turn the fire down, and you can watch TV, but you can't take it lightly. It is estimated that when the meat is cooked, use chopsticks to test it. You can easily take it out and put it on a plate to dry and slice it for later use. Don't cook it until it is too rotten, and it won't taste good without a little gluten.

At this time, the soup is like a pot of clear water. After boiling for 2-3 hours, you uncover the lid. Wow, the milky white soup is refined. Turn off the fire.

Put a wok on fire, put sheep oil, lard and cooking oil into proper amount, put prepared ginger and pepper into hot oil, immediately pour the meat slices into stir fry, and when you smell the hot smell, quickly cook the milk white sheep soup in Gaza pot, skim the floating powder after boiling, add salt, pepper and monosodium glutamate, put it in the pot, and sprinkle with green coriander.

Prepare another small dish, put dried Chili noodles, salt, monosodium glutamate and mix well. When eating, pick up the meat slices, wrap them in the dish and put them in your mouth. They are fresh and spicy. In Jianyang mutton soup shop, you can add sheep's blood, fresh and tender, brain flower, lamb belly, lamb intestines, etc., which is even more delicious. Alas, it is rare to eat Luo, and then use milky white mutton soup to soak rice. The taste is really good.

Donggua mutton soup

Raw materials: wax gourd100g, lean mutton 80g, medlar 3g, ginger10g, onion10g.

Seasoning: peanut oil10g, salt 8g, Shaoxing wine 3g, and a little pepper.

1. Peel the wax gourd, remove the seeds and cut it into thick slices. After slicing the mutton, add Shaoxing wine and pepper to marinate it. Peel and slice the ginger and cut the onion into flowers.

2. Add oil to the pot, put the ginger slices into the pot, inject a proper amount of clear soup, add the wax gourd, and cook it over medium heat until the wax gourd is six-ripe.

3. Add mutton slices and medlar, add salt, cook thoroughly, and sprinkle with chopped green onion.

Key points of operation: winter melon should be hard, mutton should not be too old, and cooking time should be moderate.

Recommended reason:

Mutton tonic can make blood angry, and eating mutton in winter can replenish qi and deficiency, promote blood circulation and enhance the ability to keep out the cold. Winter melon mutton soup is a good and delicious soup during pregnancy, which can strengthen the spleen and replenish qi, promote diuresis and prevent miscarriage.