Prepare ingredients as follows: 1 leg of lamb, salt, 1 tablespoon of vinegar, 1 section of green onion, 1 piece of ginger, 10 red dates, 20 grams of wolfberries, moderate amount of wine, 2 spoons of soya sauce, a little coriander

Specifically, the following: lamb bone first soak in cold water, soak all the blood out of the blood, fishing, a pot of hot water boiled, poured over the lamb bone, to the meat on the dirt scalding off, repeat twice, the lamb bone is a good way to make the meat, and then the meat, and then the meat, and then the meat. Prepare onion and ginger, pour the lamb bone into the pressure cooker, add onion and ginger and seasoning, pour two spoons of dark soy sauce, a little vinegar, pour some wine and red dates, wolfberries and then cover the lid, and then stewed on the fire, add the right amount of salt for seasoning, sprinkle some parsley!

Radish stewed lamb

Prepare the following ingredients: 200 grams of carrots, 500 grams of lamb shanks, 1 tsp of oil, 1 piece of ginger, 4 cloves of garlic, 1 tablespoon of braising sauce, 1 tablespoon of cooking wine, 1 root of green onion, pepper 1 grab, 2 anise, 2 small pieces of cinnamon, 10 grams of dry chili pepper, 1 teaspoon of salt, 200 grams of water for the mushrooms

Specify the following: lamb shanks in a pot of cold water, add two slices of ginger, boil until the water is dry, and then add some parsley. Put two slices of ginger, cook until the water boils, fish out and wait for use, prepare some mushrooms, put into the water to soak, the soaked mushroom water into the casserole, pay attention to do not pour mushrooms, and then open the fire to the mushroom water boiled, and the other ready to frying pan, pour the oil, put peppercorns and spices, as well as dry chili peppers, the mutton into the fast stir-fry, put onions, ginger and garlic stir frying to remove the fishy, pouring the cooking wine, add a little red wine sauce, can play the role of coloring! role, this time the carrot pieces into the stir-fry, carrots evenly wrapped in oil, this time the mushroom water is also boiled, the fried semi-finished dishes into the casserole, when the soup stewed to the remaining half, put the salt to taste, and collect the juice over high heat.