1. Braised mutton

Ingredients: 500g of mutton, 300g of carrot, 200g of onion and a spoonful of medlar.

Seasoning package: onion ginger, pepper, star anise, fennel, cinnamon, pepper and dried hawthorn. Other seasonings: a can of beer, a tablespoon of cooking wine, a tablespoon of soy sauce, a teaspoon of soy sauce, a teaspoon of salt and a teaspoon of sugar.

Exercise:

1. Wash and drain the mutton, and cut it into pieces 1cm square;

2. Put the materials of the seasoning bag into the seasoning bag, and cut the carrots and onions into pieces similar to mutton;

3. Heat the oil in the pot, pour in the mutton and stir-fry to change color, and pour in the cooking wine, sugar, salt, soy sauce and soy sauce and stir-fry evenly;

4. Transfer the fried mutton to a pressure cooker, pour beer, add boiling water equal to the beer, and add seasoning packets;

5. After the pressure cooker is inflated, turn to low heat for one hour;

6. Transfer the pressed mutton to the wok again, pour carrots and medlar, simmer for 30 minutes, and pour onions five minutes before taking it out.

2. Mutton radish pot

Ingredients: 400g of mutton (thin) and 300g of white radish.

Accessories: coriander 10g. Seasoning: 2g of light soy sauce, 6g of yellow wine, 3g of salt, salad oil, 5g of onion10g each.

Exercise:

1. Wash and slice mutton and soak it in soy sauce and Shaoxing wine.

2. Wash the radish, peel and slice it, and chop the parsley.

3. Stir-fry onion and mutton in oil, add appropriate amount of water, add radish, simmer for 40 minutes, and season with coriander.

3. Carrot mutton porridge

Ingredients: carrot 150g, mutton stuffing 50g, rice 150g, Jiang Mo 20g, cooking wine 1 teaspoon (5ml), oil 1 tablespoon (15ml), salt and pepper.

Exercise:

1. Wash the rice in advance and soak it in water for 30 minutes. Carrots are washed, peeled and cut into powder or kneaded into filaments with a mold. Put enough water in the pot, add the soaked rice after boiling, and stir with a spoon to prevent the rice from sticking to the pot. Turn to low heat and cover the porridge, keep the porridge slightly open, and leave a proper gap in the lid to prevent the porridge from overflowing. Stir with a spoon and cook for about 30 minutes until the porridge becomes sticky.

2. Heat the wok, put the oil, and then add the mutton stuffing and stir fry. Stir-fry, add Jiang Mo and cooking wine, and stir well.

3. Add shredded carrots and stir well. When the carrots are soft, add a little salt and stir well.

4. Put the fried mutton and carrot into the cooked rice porridge, stir well, simmer with low fire 10 minute, and finally season with salt and pepper.