I know a lot of immortal practices, the following practices are very delicious.

Materials:Lamb hind legs, potatoes, carrots, carrots, green onions, ginger, pepper, white pepper. Practice: Lamb leg over boiling water into the soup pot, add the right amount of water, add pepper, and heat with high heat. While the lamb is simmering, take care of the other ingredients. Onion cut into segments, ginger cut into large pieces and patted, radish land and other peeled and cut into large pieces. Ginger is best patted very crushed, so that the ginger juice can be boiled out, the soup will absorb the ginger juice will be slightly spicy, that is, to drive away the cold and delicious. Speaking of all the ingredients added to the soup, high heat to boil, to foam, turn to medium-low heat slowly boil, at least 1 minute or more. Add salt and white pepper to the pot, and add some parsley.

Materials: lamb 200g, angelica slices 15g, ginger 15g, pepper 5g, salt 10g. practice: lamb washed and cut into small pieces, ginger cut into large pieces of spare. Mutton pieces, ginger, angelica slices, into the casserole, add enough water at a time, high heat stew, after boiling skimmed foam, adjusted to medium heat continue to cook for about an hour, to be cooked mutton, put pepper, salt to taste, you can turn off the fire. Eat with the soup and meat together.

Ingredients: mutton, onion, scallion, garlic, cornstarch, cooking oil, sesame oil, soy sauce, sugar, monosodium glutamate (MSG). Practice: lamb with soy sauce, monosodium glutamate, starch, marinate for 10 minutes and then pour out the excess juice, drain. Wash and cut the onion into pieces, wash and slice the garlic, wash and cut the onion into pieces. Heat oil in a wok, stir-fry the lamb for 1 minute. Add oil to the wok, add onion, garlic and green onion, sauté for 2 minutes until fragrant, then add the lamb into the wok and sauté together, season with white vinegar, sesame oil and sugar. Stir-fry all the ingredients in the wok for 2 minutes, then transfer to a flat iron skillet, heat over high heat, thicken with water starch, and serve.

Materials: lamb rib meat 1000g onion 30g sugar garlic 1 head pepper 5g ginger 20g wine 5g salt 10g pepper 10g garlic 5g vinegar 3g cumin 5g. practice: lamb rib cut into strips into the water to soak to remove the blood. Cut the scallions into pieces and slice the ginger. Add water to the soaked lamb ribs in a pot, bring to a boil over high heat, and skim off the foam. Add the lamb ribs, boil over high heat, add wine, scallion segments, ginger slices, peppercorns, cumin, and cook over low heat for 1.5 hours. Add salt, etc., until the meat is crispy, fish out and plate. Take a small bowl with garlic, vinegar (can add spicy oil) mix, with the lamb on the table can be.