Accessories: Radix Astragali15g Radix Codonopsis15g Fructus Jujubae (dried) 25g.

Seasoning: 5 grams of ginger, each appropriate amount.

Stewed mutton with Radix Astragali and Radix Codonopsis;

1. Fresh and tender leg of lamb, cut into four pieces, blanch in boiling water for a while, remove and remove water, and put in a stew;

2. Ginger slices are spread on mutton noodles;

3. Remove the core from the black dates, put them in a stewing pot together with Radix Astragali and Radix Codonopsis, cover them with appropriate amount of boiling water, and stew them in a boiling water pot for about three hours to serve as seasoning.

For more information about stewed mutton with Radix Astragali and Radix Codonopsis, see Mint.com Food Bank/shiwu/Beichidanggandunyangou.