There are braised, stir-fried, stewed, barbecued, and soup made, including sheep head meat, sheep brains, sheep intestines and other haggis, and mutton soup. Ingredients for braised lamb: mutton, water chestnuts, radish, angelica, bamboo, garlic, seafood sauce

, oyster sauce.

Method: 1. Cut the mutton into pieces and blanch the mutton in hot water to remove the fishy smell. The time can be slightly longer, about 25 minutes.

2. Heat oil and sauté garlic until fragrant, then add mutton and sauté until fragrant, then add hoisin sauce and oyster sauce until fragrant.

3. Put water chestnuts, radish, angelica and other ingredients into the pot, add soup and water, and simmer until tender.

Braised mutton soup ingredients: 1200 grams of mutton, 1 bitter melon, 150 grams of cabbage, 1 large bone, 3 slices of ginger; medicinal materials: 37.5 grams of dendrobium, 20 grams each of dried ginger and rehmannia glutinosa; Seasonings: Ingredients A: 2 cups of rice wine;

Ingredients B: 2 tsp salt Method: 1. Wash the mutton and slice it; wash the bitter melon, remove the stems and seeds, and cut into pieces; wash and slice the cabbage; peel and slice the ginger; wash the large bones; wash all the medicinal materials

, put it into a gauze bag and wrap it for later use.

2. Put the gauze bag containing medicinal materials, big bones, ginger and ingredient A into the pot and cook for 1 hour. Remove the big bones and gauze bag, add cabbage and bitter melon and cook until soft, then add mutton slices and cook, finally

Add ingredient B to taste.

Note: This soup contains a lot of rice wine, so it can help exert and absorb the medicinal effect. The alcohol will be evaporated during the cooking process, so the wine smell is not strong. You can also use water instead, but the effect will be less.

Cistanche deserticola mutton porridge Ingredients: 15 grams of Cistanche deserticola (available in traditional Chinese medicine stores), 100 grams of refined mutton, 100 grams of japonica rice, and a little salt.

Preparation method: Wash and finely chop the Cistanche deserticola and refined mutton respectively. First fry the Cistanche deserticola in a clay pot to extract the juice, remove the residue, add the mutton and japonica rice and cook together. After boiling, add salt, ginger, green onion and other ingredients to cook into a gruel.

Take as a staple food.

Ingredients for stir-fried mutton with green onions: lamb leg meat (200 grams net), green onions (200 grams), garlic (1 clove), pepper powder (a little), rice wine (20 grams), soy sauce (50 grams), salt (a little)

, vinegar (a little), raw oil (a little), sesame oil (50 grams).

Method: 1. Remove the tendons from the mutton leg meat and cut into large thin slices; cut the green onion into rotary knife cubes and stir-fry them into slices.

2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, pepper powder, and lamb leg slices in a bowl.

3. Use raw oil, sesame oil and garlic (broken) to heat the pot to high heat. Pour in the mutton leg slices, green onions and other ingredients in the bowl. Use a large fire to explode a few times quickly, and then add

Add a little sesame oil and vinegar to the pot.

Ingredients for radish and mutton soup: 500 grams of mutton, 500 grams of radish, 3 grams of licorice, and 5 slices of ginger. Preparation method: 1. Peel the mutton and radish, wash and cut into pieces, wash the sweetness, peel the ginger, and crush it with the back of a knife.

.

2. Put all the spare ingredients into the clay pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over slow fire for 3 hours, season and serve.

Ingredients for yam and mutton soup: 200 grams each of mutton and yam, 6 slices each of carrots, 1 green garlic, 2 slices of angelica root, 15 ml of wolfberry, 4 slices each of Chuanxiong, astragalus and ginger, 4 black dates, 1000 ml of broth, 500 ml of water

, 120 ml rice wine, 5 ml salt Preparation method: 1. Wash the green garlic and cut into oblique slices; peel the yam and cut into pieces; peel and slice the carrot; 2. Put the yam, carrot and mutton into a cup together, and add other ingredients (salt

(add when it is out of the pot), cover the mouth of the pot with heat-resistant plastic film, cover the pot, transfer to a steamer, heat water, and steam for 30-40 minutes.

3. Before turning off the heat, add salt and green garlic slices, put it into a bowl and serve.

Candied Date Lamb Ingredients: 1000g mutton, 500g candied dates, 75g orange cake, 50g lotus seeds, 100g sugar, 25g honey. Preparation method: Remove the candied dates and use orange cake as the core.

Cut the mutton into cubes.

Break the lotus seeds into two petals.

Blanch the mutton pieces, drain, add 80% hot oil in a pan, and drain.

Place the lotus seeds in a bowl, place candied dates around them, put the mutton on top, sprinkle with sugar and steam for 3 hours, then put it into a plate and pour the honey over it.

Ingredients for stewed mutton with Gui Qi berries: 1000g clean mutton, 500g turtle meat, 30g cooked appendix, 20g wolfberry, 15g angelica (body), 10g each shredded ginger and cooking wine, 200g lard, 5g refined salt

grams, 2 grams of MSG.

Preparation method: Wash the turtle meat and mutton, put it into a pot of boiling water, scald it, take it out, wash it with cold water, cut it into small pieces and set aside.

Soak the cooked slices, wolfberry, and angelica in warm water until soft, wash with cold water and set aside.

Clean the stew pot, put it on the fire, add turtle meat, mutton, cooked slices, wolfberry, angelica, cover the pot, bring to a boil over high heat, add cooking wine, refined salt, shredded ginger, and simmer for 3--

After 4 hours, add MSG to taste, remove from heat and it is ready to eat.