One leg of lamb, chopped pieces, it is best to ask the meat seller to chop the big pieces. Two potatoes, one green carrot, two carrots, one white onion, one piece of sauce, peppercorns moderate. It is best to have whole white pepper stewed together, if not, wait for the pot to add pepper.

The leg of lamb over boiling water fished into the soup commendation, add the right amount of water, add the right amount of peppercorns (afraid to eat peppercorns can be wrapped in gauze), peppercorns can be very good to remove the fishy flavor of mutton, heating on high heat. Mutton while stewing, while the other materials will be dealt with. Onion cut into sections, ginger cut into large pieces Pat crushed, turnip potatoes and other peeled and cut into large pieces. Ginger is best to shoot very crushed, so that ginger juice can be boiled out, the soup absorbs ginger juice will be slightly spicy, that is, to drive away the cold and good taste.

All the ingredients are added to the soup commendation, high heat boil, to foam, turn to medium-low heat slowly boil, at least 1 hour or more. Out of the pot, add salt and white pepper can be discretionary, but also have parsley!

This is the Ningxia stewed mutton 'practice, you can do to try, change the flavor. First of all, the mutton in the water soak, until the blood completely bleached out bleached clean, about 2 to 3 hours. Then cut into large pieces, put into the pot with water to cook, the water should not exceed the meat many, and so on the impurity foam are cooked to the top, fishing clean, skimming. Put a few slices of ginger, a few drops of wine, a few pieces of green onions, a handful of berries, put on a small fire and stew.

When the meat is 7 mature, the white radish or carrot cut into large pieces, put into the pot with the stew, such as radish with chopsticks can be penetrated, put the cilantro into the pot, and add salt, and then can be served out.

According to their own taste, prepare red pepper, ginger slices, garlic, salt, pepper, green onion each appropriate amount. Cut the mutton into pieces, rinse off the blood, put it into the pot with water, the process of stewing water will slowly reduce, so the amount of water should be enough, and then put the ingredients together into the pot stew, the process needs to use a spoon to gently scoop out the surface of the soup froth, the spoon in the surface of the flat scooping on the line, otherwise it will be even with the soup along with scooping out.

The following began to introduce the Xinjiang flavor of stewed mutton to the big love . In addition to salt, do not put any seasoning, cool water to put meat, cooking water just over the meat can be. After the pot opened, skimmed off the big blood foam, and then changed to a small fire slow stew, real fire, real stew, never let the pot big roll. Stewing side patiently with a spoon will be the pot of broth on the floating oil, a spoonful of skimming up, and then a spoonful of pouring in the soup outside of the meat, the pot of soup always seem to open non-open state.

500 grams of lamb, 25 grams of green onions, a little clear radish, 25 grams of parsley, monosodium glutamate, salt, ginger, vinegar, pepper in moderation, 5 grams of sesame oil. Mutton chopped into 2.5 cm square block, will be patted with a knife broken, part of the green onion shredded, part of the cut off; clear radish cut in half; mutton boiled in boiling water to remove blood stains, poured into a ceramic pot, add ginger, green onion segments, radish, boiled water (in order to not have been over the mutton as far as the limit), and then placed in a pot of a small iron frame, the pot with an appropriate amount of water (the lower part of the pot should be run in the water), tightly covered the lid of the pot, burned until the meat rot skimmed off the floating oil, fished out of the green onion, ginger, radish, eat when adding shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.

Lamb stew, according to personal preference, can also add yellow radish, tomatoes, parsley, potatoes, etc. in order to adjust the taste; eat lamb, be sure to drink a bowl of rich broth, which is not only cold, but also help the digestive effects.