Materials: red dates, shiitake mushrooms, wolfberries, lamb, peppercorns, ginger, scallions, salt.

Side dishes (at will): tofu, vermicelli, bean curd, bok choy.

Practice:

1, lamb cut into small pieces, water, remove blood.

2, shiitake mushrooms, wolfberries, jujubes, soften with water. Mushroom slices.

3, the pot into the pepper, out of flavor, add lamb, ginger, onion, jujubes, wolfberries, water, large fire boil small fire stew for about 1 hour.

4, the bottom of the pot stewed, add vegetables cooked salt, parsley, can

Winter fruit stew lamb

Main ingredient: lamb ribs 2 pounds of meat, carrots (winter fruit) 1.5 pounds.

Seasoning: 2 large bowls of broth, green onions, ginger slices moderate, 20 peppercorns, salt, monosodium glutamate, cooking wine, pepper moderate.

Specific method: wash the lamb, cut into 4-centimeter-sized pieces, and then the pot with water to boil, blanch the lamb into the pot through the blanching, fish out of cool water to wash the blood stains on a plate for spare parts. Large carrots cut off the root, cleaned and cut into hobnail pieces of plate standby. Stew pot add two large bowls of broth, 20 peppercorns wrapped in gauze, with green onion, fresh ginger slices together into the stew pot. Light the stew pot boil boil 2 to 3 minutes, and then blanch blanched lamb into the block, high heat boil and change the micro-fire stew for 30 minutes, to be lamb seven ripe when the carrot block, add salt, monosodium glutamate, cooking wine, pepper to taste and then continue to micro-fire stew for 30 minutes, to be the juice white, meat, carrots when cooked and rotten take out the peppercorns package, scallion, ginger, can be served out of the pot.

Carrot stewed lamb

Raw materials carrots 300 grams, 180 grams of lamb Auxiliary Ingredients water 1200 ml, 3 tsp cooking wine, onion, ginger and garlic 1 tsp each, sugar and salt to taste, 1/2 tsp sesame oil Directions 1 carrots and lamb wash and drain, and carrots and lamb cut into pieces. 2 lamb into boiling water blanch, remove and drain. 3 frying pan, add 5 tbsp salad oil, lamb into the high heat and stir fry until the color turns white. 4 Add the carrots, water and other seasonings (except sesame oil) to the pot and bring to a boil over high heat. 5 Reduce the heat to low and cook for about 1 hour, then remove from heat and add sesame oil.

Lamb and yam stew

Materials:Lamb 300 grams, yams, walnuts 30 grams each, goji berries 10 grams, green onions, ginger, salt, chicken seasoning each appropriate amount. Practice: remove the tendons of mutton, wash and cut into pieces, and then into the boiling water pot to boil off the blood, yam wash and remove the skin, cut into pieces, walnuts clean, goji berries clean, soaked for 10 minutes. Put all the ingredients into the pot, add the right amount of water and onion, ginger, with a large fire to boil, and then switch to a small fire to cook until the mutton is rotten and cooked, turn off the fire, put the chicken essence and salt to taste.

Lamb and white radish stew

Materials: 500 grams of white radish, 250 grams of lamb, 10 grams of wolfberry, a little salt. Practice: remove the sinews of mutton, cut into pieces, put into boiling water to remove blood, white radish peeled, washed and cut into pieces, put the mutton into the casserole with water to boil, change the fire to cook for 30 minutes, and then put into the radish, goji berries and mutton with cooking until the meat is cooked and rotten, add salt to seasoning can be.