Preparation of ingredients

Ingredients: 500g of mutton, 50g of radish, onion 1 root, ginger 1 root, 2 teaspoons of pepper, appropriate amount of aniseed, appropriate amount of cinnamon, seasoning: soy sauce 1 spoon, 2,500g of mutton soup, 4 teaspoons of cooking wine, and salt 1 teaspoon.

Cooking steps

1. Wash the mutton, wash it with clear water, cut into pieces, blanch it in boiling water for a while, take it out and wash it.

2, radish washed and cut into pieces.

3. Wash onion and ginger, cut into sections and pat.

4. Put the mutton soup in the pot, boil it, then add mutton, radish, soy sauce, salt, cooking wine, spices, cinnamon, ginger, onion and pepper, and cook until the meat is rotten.

Second: cumin mutton

raw materials

300g of mutton hind leg meat, 30g of coriander leaves, 30g of cooking wine, 5g of salt10g, 5g of monosodium glutamate, 5g of pepper noodles10g, 5g of cumin15g, 20g of onion, 20g of ginger and 300g of oil.

Cooking steps

Cut the mutton top knife (the knife direction is 90 degrees, duckweed fiber) into 4 cm, 2.5 cm wide and 0.3 cm thick slices. Wash onion and ginger, cut into pieces and pat evenly with a knife. Stir-fry cucumber in a clean pot with low fire, press it on the chopping board, grind it fine, and then put it in a monosodium glutamate dish with pepper powder. Wash coriander leaves and put them in a bowl. Put the mutton in a dish, add wine, salt and a little water, stir well, add onion and ginger, marinate for 20 minutes, and take out the onion and ginger. Heat the frying pan until 60% of the oil is heated. Slide the mutton into the pot and take it out when the oil temperature drops. When the oil temperature rises again, put the mutton slices in the pot and fry them until they are cooked before taking them out. Add cumin, Chili powder and monosodium glutamate, and stir into a plate. When serving, sprinkle the leaves of chives on the plate.