Hello! There are many ways to cook lamb, the main ones being popping, roasting, shabu-shabu and stewing. Among them, the method of stewing is the one that best preserves the nutrients of mutton! The biggest advantage of lamb stew is that you can eat the meat and drink the soup at the same time. The soup in which the meat has been cooked has a very high level of nutrients, making it a great way to nourish the body. Moreover, after the lamb is stewed, it is more cooked, tender and easy to digest. If you add the right herbs or foods that complement each other nutritionally when stewing, the nourishing effect will be even greater. The following is an introduction to the two classic practices of mutton: a "stewed mutton" and "stewed mutton" A: stewed mutton: Main ingredients: mutton (cooked) 175 grams Seasonings: Vegetable oil 50 grams of green onions 5 grams of garlic 5 grams of ginger 3 grams of soy sauce 3 grams of soy sauce 3 grams of wine 3 grams of flavor 3 grams of sweet flour sauce 4 grams of white sugar Sweet Sauce 4 grams of sugar 4 grams of starch (peas) 20 grams of anise 3 grams of taste: fragrant, fat, soft, rotten. Preparation: 1. First cut the mutton into sloping slices. 2. 500 grams of oil in the frying spoon, heat on the fire, pour the meat into a punch and fish out. 3. frying spoon in a small amount of oil, put green onions, ginger, garlic and sweet flour sauce stir fry, add soy sauce, wine, sugar, add a spoonful of chicken broth, put on the meat, monosodium glutamate, with a slight fire through, hooked into the running powder gravy, point of the oil out of the spoon that is completed. Suitable for people: 1. suitable for people with weak body and cold stomach; 2. not suitable for people with fever, toothache, mouth and tongue sores, coughing and spitting yellow phlegm and other symptoms of fire; not suitable for people with liver disease, high blood pressure, acute intestinal inflammation or other infectious diseases and during the period of fever; not suitable for people with external illness and vegetative body heat. Nutritional value of stewed mutton: 1. Mutton is warm in nature, and eating mutton often in winter can not only increase the body's heat and ward off the cold, but also increase digestive enzymes, protect the stomach lining, repair the gastric mucous membrane, help the spleen and stomach to digest, and play the role of anti-aging; 2. Mutton is rich in nutrients, and has been shown to be effective in tuberculosis, tracheitis, asthma, anemia, post-partum deficiency of qi and blood, abdominal coldness and pain, weakness and fear of cold, malnutrition, lumbar and knee soreness, impotence, premature ejaculation, and all diseases of deficiency and cold. Premature ejaculation, as well as all the cold diseases are very beneficial; with the kidney, warm and moderate role, men are suitable for regular consumption. And lamb food: lamb should not eat with pumpkin, watermelon, catfish, food is easy to make people stagnant and congestion and disease; avoid eating with dried plum; eat lamb can not be added vinegar, otherwise the internal heat and fire attack; should not be eaten with buckwheat, soybean paste. This product is anti-half-sia and calamus. Jealous of copper; eating mutton should not drink tea immediately after eating mutton, and should not eat mutton while drinking tea. Second: mutton stew: Main ingredients: lamb (fat and thin) 500 grams Seasonings: ginger 5 grams of anise 2 grams of pepper 2 grams of fennel seeds [fennel seeds] 2 grams of green onions 10 grams of sugar 3 grams of coriander 10 grams production: 1. meat cut into 1.5 cm square pieces, blanch net with boiling water and fish out, broth clarification, put the meat, add sugar color, green onions; 2. ginger, dai maio, pepper, fennel, and other ingredients into a cloth bag to seal the soup, put the Soup stewed on light fire for half an hour, turn, add coriander when cooked, shredded green onions can be. Taste of the dish The lamb is tender and soft, and the soup is delicious.