500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.

working methods

1, angelica sinensis and ginger are washed with clear water and cut into large pieces;

2. Boning the mutton, removing fascia, boiling water to remove blood, taking it out and cooling it, and cutting it into 5cm long and 2cm wide.

1 cm thick strip;

3. Add a proper amount of water to the casserole, and put the cut mutton, angelica and ginger into the pot.

After boiling,

Skim off the foam and simmer 1 hour with slow fire until the mutton is cooked.

trait

Sichuan mutton is rotten and soup is fresh, which has a good effect on deficiency cold and yellowing after illness.

Two. Raw materials:

Hawthorn 12g, mutton 600g, radish 320g.

Accessories:

Ginger 1 segment, 2 teaspoons of salt.

Exercise:

1. Cut the mutton, wash it, blanch it, scoop it up and rinse it again.

2. Peel the radish, wash it and cut it into sections; Wash the hawthorn; Wash and slice ginger.

3. Put the mutton, radish, hawthorn and ginger into a clay pot (or casserole), add water until there are no materials, bring to a boil with high fire, and simmer for about 50 minutes. The mutton is cooked and seasoned with salt.

Flavor characteristics:

Appetizing, warming stomach, improving cold resistance and strengthening muscle strength. M _ _ vol Sacrifice

Stewed mutton with dangshen

Ingredients: 500g of fresh mutton, 0/0g of codonopsis pilosula/kloc, 0/0g of jujube/kloc, 0/0g of medlar/kloc and 0/0g of ginger/kloc. Onion, salt, chicken essence, sugar, a little pepper, Shaoxing wine and vinegar.

Method:

(1) Cut mutton, wash codonopsis pilosula, soak red dates and medlar thoroughly, and slice ginger.

(2) add water to the pot. After the water boils, blanch the mutton slices, scoop them up and rinse them for later use.

(3) Put the casserole on the fire, add the mutton, add a little vinegar to remove the fishy smell, add ginger, codonopsis pilosula, red dates, medlar, green onions and Shaoxing wine, add water, cover with strong fire, cook for about 2 hours, and add salt, chicken essence, sugar and pepper to taste.

The respondent supplemented 2009-12-0911:38 casserole and mutton pot.

This is a Shanghai dish, mainly with thick oil red sauce and slightly spicy. Not only is it effective for warming the stomach, but it can also drive away cold. In short, it is delicious and nourishing.

While munching on mutton, I carefully fished out all the delicious fans at the same table, which is also a delicious baby.

Ingredients: mutton (500g per family, enough).

Ingredients: Chinese cabbage and vermicelli seasoning: star anise (3 pieces), cinnamon (2 pieces), pepper (5 pieces, sample), fragrant leaves (5-6 pieces), cardamom (10 piece), onion, ginger, soy sauce, sugar, salt, monosodium glutamate and bean paste.