1. Stewed mutton with carrots

(1) Preparation: 800 grams of mutton, one carrot, one onion, 1 piece of ginger, 5 red dates, 1 tomato, 2 bay leaves slices, 1 tablespoon of Sichuan peppercorns, 3 slices of orange peel, 1 tablespoon of salt, 1 tablespoon of dark soy sauce, and appropriate amount of oil.

(2) Place the mutton in a basin, add water and soak for 1 hour, remove and wash, dry and set aside. Wash the onions and cut them into hob cubes, slice the ginger, cut the tomatoes into cubes and set aside. Wash and cut the carrots into cubes and set aside. Cut the lamb into cubes and set aside.

(3) Heat oil in a pot. When the oil is hot, add the mutton and stir-fry until the surface is brown. Add onion, ginger, garlic, pepper, bay leaves, orange peel and tomatoes and stir-fry for 3 minutes. Add soy sauce and stir-fry until browned.

(4) Add water, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 2 hours. Uncover, add carrots and salt and continue to simmer for 30 minutes. Uncover, add onions and stir-fry evenly. Sprinkle garlic sprouts and stir-fry evenly, turn off the heat and serve.

2. Spicy mutton

(1) Ingredients: 500 grams of mutton, 2 green peppers, 1 red pepper, 1 yellow pepper, half onion, 2 green onions, ginger 1 piece, 1 spoon of cooking wine, half spoon of sugar, half spoon of salt, 3 grams of white pepper, 1 spoon of light soy sauce, 2 spoons of peppercorns, one spoon of cumin powder, half spoon of cumin grains, 10 dried chili peppers, 1 egg white 2 tablespoons of starch.

(2) Wash and cut the mutton into cubes, cut the onions into sections, slice the ginger, wash and cut the onions into shreds, wash and cut the celery into diagonal slices. Put the mutton in a basin, add green onions, ginger, onions, celery, light soy sauce, cooking wine, salt, sugar, and white pepper, mix well, and marinate for 5 minutes. Turn over, add cumin powder, cumin grains, starch and egg white, mix well, marinate for 20 minutes and set aside. Wash the green, red and yellow peppers and cut them into pieces, wash and cut the dried peppers into sections and set aside.

(3) Heat oil in a pot. When the oil is hot, pour in the marinated mutton and fry until the surface is golden brown. Remove and control the oil and set aside. Leave oil in the pot. When the oil is hot, add chili and peppercorns and stir-fry until fragrant. Pour in the diced vegetables and stir-fry for a while, add the fried diced mutton, add cumin seeds and light soy sauce and stir-fry evenly. Turn off the heat, remove from the pan and serve.

3. Rooster stew

(1) Ingredients: 1 chicken, 1 yam, 1 onion, 2 celery, 2 coriander, appropriate amount of peanut oil, 3 dried chili peppers , 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of cooking wine, a spoonful of salt, half a spoon of oyster sauce, and 3 grams of chicken essence.

(2) Clean and wash the chicken, cut it into pieces, put it in a basin, add light soy sauce, dark soy sauce, cooking wine and oyster sauce, stir evenly, marinate for 30 minutes and set aside. Wash, peel and cut the yams into sections, wash and cut the onions into cubes and set aside.

(3) Heat oil in a pot. When the oil is hot, add onions, dried chili peppers and garlic and stir-fry evenly until fragrant. Pour in the marinated chicken pieces and stir-fry until browned. Add boiling water and bring to a boil over high heat. Pour in the yam and simmer over medium heat for 30 minutes. Open the lid and pour into a casserole. Add the thickened soup, sprinkle with chicken essence and stir-fry evenly. Add coriander, turn off heat and serve.