Ingredients: mutton (508g), pumpkin (518g), onion (half) and ginger (2 slices). Seasoning: seafood soy sauce (2 tbsp), white vinegar (1 tbsp), cooking wine (1 tbsp), salt (1/3 tbsp).

Practice: wash the mutton and cut it into hob blocks against the texture; Onions are cut into filaments, and pumpkins are cut into 0.5 cm thick slices. Boil the water in the pot, pour in the mutton pieces, blanch them, and drain the water for use. Fill the soup pot with 5 bowls of clear water, add beef pieces and ginger slices, cover with high fire and bring to a boil. Add 2 tbsp seafood soy sauce, 1 tbsp white vinegar and 1 tbsp cooking wine, stir well, cover and cook for 45 minutes. Pour in pumpkin slices and shredded onion, mix well, cover and cook for 20 minutes on low heat. Add 1/3 tbsp salt, stir well to taste, and serve.

2. Dangshen mutton soup

Ingredients: mutton (thin) (250g). Seasoning: ginger (3g), yellow wine (5g), lard (refined (1 5g), salt (2g) and monosodium glutamate (1g).

Practice: Wash and slice mutton; Soaking Radix Codonopsis, and slicing; Sliced onion and ginger; Add lard to the pot, add broth, boil, add mutton and codonopsis pilosula; Add onion, ginger and yellow wine and cook until the meat is rotten; Salt and monosodium glutamate are used as seasoning.

3. Braised mutton with medlar

Ingredients: mutton 1 kg, Lycium barbarum 20g, clear soup 2kg, ginger slices, chives and salt.

The mutton is first boiled in boiling water, then taken out and cut into small cubes. Then it is poured into a hot oil pan with ginger slices, stir-fried, cooked with cooking wine, and then poured into a casserole, with appropriate amount of Lycium barbarum, clear soup, chives and salt, and stewed with low fire. Season with monosodium glutamate.