Introducing you a simple and convenient Xinjiang stewed mutton soup: 1. Ingredients: 1000 grams of mutton ribs, 100 grams of green onions, 100 grams of fresh ginger slices, 10 grams of peppercorns, green radish and carrot Cut one into 1cm hob segments, add a little chopped green onion and coriander, a little salt and MSG. 2. Method: 1. Cut the lamb chops into sections, put the water in the pot and boil, put the lamb chops in, boil the pot again and cook for 5 minutes, turn off the heat and take out the lamb chops. This is done to roll out the blood foam in the mutton with water. 2. Wash the pot, add lamb chops, green onions, ginger slices, and peppercorns, and then add water to cover the lamb chops by about three inches. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. Then add green radish, carrot segments, and salt, and simmer for another 20 to 30 minutes. Add MSG before turning off the heat, and the mutton soup is ready. 3. Before filling the bowl, put a little chopped green onion and coriander in the bowl, and then pour the mutton soup into the bowl. This mutton soup will be very fragrant and delicious.

Generally, the farmed mutton on the market basically rots when boiled. Even the mature sheep raised in rural areas are easy to rot. Mutton is more rotten than pork, and naturally much easier than beef. If it is just cooked, put the pot under cold water, boil the water and cook for 10 minutes until it is cooked through. Stewed lamb chops (a good nourishing food in winter) 1. Use fresh lamb chops, put a (large) soup pot on the fire, add cold water, enough water to cover the meat (the amount to add depends on the grams of lamb chops) ), put in the lamb chops (do not cut the lamb chops into small pieces), boil the water over high heat, and skim off the topmost foam. 2. Simmer over medium heat for 5-10 minutes, add a little peppercorns and ginger slices (for the purpose of removing nausea), change to low heat and simmer for about 1 hour, in fact, 40 minutes is enough for lamb. 3. When the ribs are almost ready to stew, you need to do some work. Peel 1 green onion, wash and chop into fine pieces, put it in a small basin and set aside. After the meat is stewed, take out the lamb chops and put them into a large plate. Don't turn off the heat. Turn to high heat and let the soup boil. Put some salt in the small basin with the onions. Ladle some soup into the small basin and stir it with a spoon. Let the salt melt and be fragrant by the onions. Pour evenly the soup from this basin over the ribs. 4. Remember, you must not add salt when stewing ribs.