Practice:

1, a large piece of lamb leg is washed with flying water, then water is put into the pot, onion and ginger slices, 1 star anise, and after boiling, it is simmered for 1.5 hours.

2. Take out the leg meat and refrigerate it in the refrigerator. Slice it when eating. Divide the mutton soup into several portions, burn one portion at a time, put the white radish pieces until soft and rotten, put the sliced leg meat to boil, and add some salt and white pepper to taste.

Efficacy: Mutton and white radish are a perfect match. Radish can remove the smell of mutton, and with proper combination of meat and vegetables, radish can also absorb part of the fat of mutton. Radish also has the efficacy of detoxification and fire. This soup has the function of appetizing and strengthening the spleen.

Carrot mutton soup materials: leg of lamb, carrot, white radish, green onion ginger, salt and pepper.

Practice:

1, peeled and washed carrots, cut into hob blocks, and chopped green onions for later use; Take half a white radish, cut it into hob blocks, and drill a few holes in the white radish block with chopsticks.

2. Chop the leg of lamb into small pieces, blanch in boiling water (add two slices of ginger in boiling water), remove, wash and drain, and put in the pot.

3. Add a proper amount of water to the pot, add ginger slices and white radish with holes, boil over a large fire and simmer for about 30 minutes, then remove the white radish pieces.

4. Add chopped carrots and mutton and cook until cooked. Add appropriate amount of salt, season with pepper and sprinkle with chopped green onions.

Stewed mutton soup materials: mutton, cooking wine, ginger, dried orange peel, onion, pepper, hawthorn, salt.

Practice:

1, soak the mutton in cold water for two hours, and change the water every hour; Wash the mutton with clear water and cut it into small pieces.

2. Pour enough water into the pot and put the cut mutton pieces into the pot; Then boil the water with medium heat, then skim off the floating foam and pour in the cooking wine.

3. Then add pepper, onion ginger, dried orange peel and hawthorn, cover the pot, and simmer for 1- 1.5 hours.

4. Remove the orange peel and hawthorn, and then sprinkle with appropriate amount of salt; Turn to medium heat and continue to stew 15-20 minutes later, turn off the heat and eat.

Ingredients: 30g of Angelica sinensis, 400g of mutton, 5g of Lycium barbarum, 0g of Polygonatum odoratum10g of ginger10g of onion10g of Shaoxing wine, 8g of salt, a little pepper and 3g of Shaoxing wine.

Practice:

1, wash Lycium barbarum and Polygonatum odoratum; Angelica sinensis and ginger are sliced; Mutton is cut into pieces; Cut the onion into sections.

2. Boil the water in the pot. When the water boils, put in the mutton pieces, boil the blood with medium heat, and pick it up for later use.

3. Take a stew pot 1 pot, add mutton, angelica, medlar, Polygonatum odoratum, ginger and onion, inject a proper amount of clear soup, and add salt and pepper to stew for about 2 hours.

Precautions for baby to eat mutton 1, especially for children over 2 years old, pay attention to the right amount, and don't eat more than 20g a day. Don't exceed 40 grams a day over 2 years old. Because mutton is hot, eating too much will easily lead to dryness and heat and indigestion, so we should pay more attention to proper amount of mutton.

2, mutton is warm, it is a hot food, and those who have symptoms such as fever, toothache, sores on the mouth and tongue, cough and phlegm are not suitable for eating. Therefore, when children cough, they should eat less or it is best not to eat mutton.

3. Pay attention to children who are allergic to it and can induce eczema.

4, it is best not to eat mutton hotpot, because the temperature of the shabu-shabu is not enough, there are Toxoplasma gondii in the mutton, and the temperature in the shabu-shabu is not enough to destroy them.

5. While eating mutton, we should also pay attention to eating more light foods that clear away heat and remove fire, and drink plenty of water, eat more fruits and vegetables and foods rich in calcium.