Add water to the pot, add ginger, and add mutton after the water boils.
2. Add a proper amount of cooking oil, add rock sugar, let it melt, add ginger and onion and stir fry.
3. Add pepper, cinnamon, fragrant leaves, star anise and red dates, add mutton and stir fry, and turn off the heat.
4. Add half a bowl of cooking wine, stir-fry over high fire, add soy sauce, stir-fry and color, and stew for half an hour.
1. Cold winter is the best season to eat mutton. In winter, the yang of the human body is hidden in the body, so the body is prone to cold hands and feet and poor blood circulation.
2. Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, appetizing and strengthening spleen. Therefore, eating mutton in winter can not only keep out the cold, but also nourish the body, which is really a good thing to kill two birds with one stone.
3. Mutton contains protein, fat, sugar, inorganic salt, thiamine yarn, riboflavin, nicotinic acid, cholesterol, vitamin A, vitamin C, nicotinic acid and other ingredients.
4. Anyone with deficiency of kidney-yang, soreness of waist and knees, epigastric cold pain and fatigue can be used as a good food therapy.