Ingredients: 300 grams of lamb kidneys, 500 grams of mutton (lean)

Accessories: 50 grams of wolfberry

Seasoning: 4 grams of green onions, 4 grams of ginger, 3 grams of cooking wine 3 grams of MSG and 3 grams of salt in appropriate amounts

Method:

1. Cut the lamb kidneys into slices, remove the smell from the kidneys and wash them; wash and cut the lamb into pieces.

2. Put the lamb loin slices into a casserole, add an appropriate amount of water, bring to a boil over high heat, skim off the foam, add wolfberry, green onion and ginger, stew over low heat until cooked, then add cooking wine, Season with MSG and salt and serve.

Efficacy: Nourish liver and kidney, strengthen muscles and bones.

4 300g lamb kidneys and 200g white onions.

Seasoning: Editor

20 grams of red pepper noodles, 10 grams of cumin, 10 grams of white wine, and 5 grams of salt.

Method: Edit

1. Cut the lamb kidney into two halves and marinate with salt, white wine, chili powder and cumin.

2. Wash and cut the onions into shreds and set aside.

3. Put the sheep kidney hanging with suet on bamboo sticks.

4. Preheat the oven to 200 degrees in advance, brush a little oil on the baking sheet, and bake the lamb kidneys for 20 minutes.

5. Take out the lamb kidneys and brush them with oil. To prevent it from drying out, add shredded onions.

6. Place the lamb kidneys on the onion shreds. The smell of onions can remove the mutton smell. Put it in the oven and bake at 200 degrees for 8 minutes before taking it out and eating.