Seasoning: vegetable oil 75g, soy sauce, onion, ginger 15g, salt 4g, monosodium glutamate 1g, star anise, cinnamon and kaempferia each 3g, dried whole pepper 5g, cooking wine 20g, coriander 50g and sesame oil 10g.

1 Put the raw wok on high fire to burn red, with the mutton skin facing down, burn the remaining hairs on the skin clean, scrape it clean, wash it with warm water and drain it.

Cut into 3 cm square pieces, blanch in boiling water pot, take out, wash and drain.

2 wash and peel the radish and cut it into pieces the same size as mutton; Wash star anise, cinnamon bark, kaempferia kaempferia and Amomum villosum, put them into a seasoning bag, and tie the mouth tightly with a rope.

3 put the clean pot on the fire, put the oil to 60% heat, stir-fry the onion and ginger, stir-fry the mutton, cooking wine and soy sauce together,

Add fresh soup and seasoning to the bag and bring to a boil. Turn to low heat until it is 60% rotten, skim off the floating foam, add radish and cook until it is crisp and rotten (complete in shape).

Take out the seasoning bag, collect the thick soup on the fire, put it on a plate, sprinkle with sesame oil and sprinkle with coriander.

2.5kg lamb chop, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, crystal sugar 1 tablespoon, 2g onion, ginger 1 slice, appropriate amount of garlic,

2 star anise, pepper 1 teaspoon, 2 tablespoons cooking wine, 2 tablespoons soy sauce 1 tablespoon, 2 tablespoons soy sauce and 2 slices of fragrant leaves.

Specific operation

1 Wash mutton with running water, put it in a big basin, soak it in clear water for half an hour, and change the water two or three times.

After the mutton is soaked in blood, it is washed and drained for later use.

2 put water in the pot, put the mutton in cold water, put it on medium fire, don't cover it, and boil it for five minutes.

Take out the blanched mutton, rinse it with running water and drain it.

4. Cut the green garlic into pieces, mash the ginger, tie the onion tightly, and put the garlic, fragrant leaves, aniseed, cinnamon and pepper into a tea bag.

5 put a small amount of oil in the pot and heat it. Saute shallots, ginger and garlic.

6 pour in the mutton pieces and stir-fry until fragrant.

7 Add enough water and two spoonfuls of cooking wine without mutton.

8 Add 2 tablespoons light soy sauce, 1 tablespoon light soy sauce, and add 4 seasoning packets.

9 Add a tablespoon of rock sugar. Cover the pot, bring the fire to a boil, then turn to low heat and stew for about two hours until the mutton is completely crisp and delicious.

10 Open the lid and turn to high heat to collect thick soup, add a little chicken essence and a little salt to taste, and sprinkle with green garlic leaves.

Cover the lid and stew for one minute (so that the green garlic leaves are greener and more fragrant), then open the lid and take out the pot.

500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.

Specific operation

1 Wash the mutton ribs and cut them into 4cm square pieces.

2 Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, then take it out and wash it with water.

Wash carrots and cut into pieces.

4 heat the wok, scoop in the soybean oil and heat it. Add onion and ginger slices and stir-fry until fragrant.

5 stew the mutton for 5 minutes, then add radish and soy sauce and stir-fry until it turns red.