Ingredients: 500g mutton, codonopsis pilosula 1 0g, jujube 1 0g, medlar10g, ginger1piece, tablespoon cooking wine, a little pepper, refined salt1tsp, tsp sugar and 0.5 tsp monosodium glutamate.

Production steps:

1. Wash mutton and chop it into pieces, cut Dangshen and wash it, soak red dates and medlar thoroughly, and wash ginger and slice it.

2. Add water to the pot. When the water boils, put in the mutton pieces, cook the blood with medium heat, and scoop it up and rinse it for later use.

3. Put mutton pieces, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into the soup bowl, inject clean water, steam in a steamer for 2 hours and take it out.

Tip: Drop a drop of white wine when cooking mutton, which can remove the smell of mutton and make the crispy meat rot faster.