Ingredients: cooked mutton belly, cooked mutton lungs, cooked mutton liver, cooked mutton head meat, fresh enoki mushrooms. Seasonings salt, monosodium glutamate (MSG), chicken essence, red oil soybean paste, Sichuan Dahongpao hot pot base 1/4 bag, peanut oil, cilantro, dried red pepper, edamame, green onion, ginger each, goat bones simmering broth.

1. cooked sheep belly, sheep liver, sheep lungs, sheep head were cut 0.3 cm thick slices. Golden needle mushrooms washed.

2. pot put the bottom of the oil burned to 40% hot, under the bean curd, dry red pepper, green onions, ginger, edamame, Dahong Gao hot pot base, large fire with the stir fry flavor and then into the sheep belly, sheep liver, sheep lung, sheep head stir fry 2 minutes, add broth and salt, monosodium glutamate, chicken essence seasoning, large fire after the boil into the potboys.

3. Potboy with fire on the table, when the table will be fresh enoki mushrooms standing in the center of the pot, sprinkle parsley can be.

Mixed haggis

Materials: sheep intestines, sheep liver, sheep lungs, sheep head, sheep belly, ginger, green onion, five-spice powder, burnt sea pepper, garlic, green pepper, green onion, cilantro, salt, monosodium glutamate (MSG) in moderation.

1. Sheep intestines, sheep belly rinsed, rubbed with salt to wash, sheep head with fire skin to burnt, scraped clean, sheep lungs rinsed with water to be used.

2. Add water to the pot, pour all the head and hooves miscellaneous, after boiling to remove floating bubbles, fish out of the water rinse for use.

3. Another pot with water, down into the head and hooves miscellaneous, plus ginger, green onion, five spice powder and cook for about 2 hours to meat? Fish out to cool, sheep head to bone, and sheep belly, sheep intestine, sheep lungs cut into thin slices, in the basin with green pepper, burnt sea pepper surface, onion section, coriander section, monosodium glutamate, salt, garlic water mixing disk into.

Scallion explosion mutton

Materials: mutton, scallions, egg white, soy sauce, salt, yellow wine, monosodium glutamate, wet starch, sesame oil, peanut oil.

1. Cut the mutton into 1.2 cm thick slices, change the two sides of the cross cutter, and then cut into long strips, the top knife cut into square dices, put into a bowl, add egg whites, wet starch, salt, stir well. Sliced green onion into two halves and then changed into segments spare.

2. In the bowl, add salt, soy sauce, yellow wine, monosodium glutamate, wet starch and stir well into the sauce.

3. frying pan into the peanut oil, on high heat until 60% hot, put the lamb diced, with chopsticks slip loose, and then into the scallions fried quickly poured out; pot of oil, with a high heat into the lamb diced, scallions stir-fried, and then poured into the bowl of flavor sauce stir-fried, dripping sesame oil, stir-fried into it.

Iron pot stewed mutton

1. mutton chopped, first soak the blood, and then into the cool water pot boil skimmed off the froth, into the dry chili, dry pepper, pepper leaves, red onion, ginger, stewed on low heat for 20 minutes.

2. Then add a spoonful of salt, continue to cover the pot and stew for more than 30 minutes, high-flame collection of thick soup, can be served on the table for diners to enjoy.

Hand-torn leg of lamb

Materials: leg of lamb, chopped green pepper, chopped red pepper, onion, chopped ginger, chopped garlic, marinade, cumin powder, chili powder, chicken essence, salt, sesame oil, pepper oil.

1. Wash the leg of lamb, brine with brine, and then slightly fried in hot oil, fish out and drain the oil, mounted on a plate.

2. pan in the bottom of the oil, into the green pepper, red pepper, onion flowers, ginger, garlic, chili powder, stir fry, and then cumin powder, chicken essence, salt, sesame oil, pepper oil and stir fry, pan drizzled on the leg of lamb can be.

Delicious Lamb Chops

Materials: lamb chops, spinach or lettuce, garlic, olive oil, dried chili powder, fennel seeds, salt, black pepper.

1. Cut the lamb chops into chunks, rinse them, put them in a bowl and mix with olive oil, salt and black pepper to marinate the lamb chops to taste. Remove the roots and stems of spinach, take the spinach leaves, boil them, drain them and put them in the bottom of the plate and set aside.

2. Heat the olive oil in a skillet, add the garlic, dried chili peppers, and fennel seeds, and sauté the lamb chops for about 2 minutes on each side.