Braised mutton \xd\ Ingredients: \xd\ 5g of lamb rib, 2g of carrot, 5g of green garlic, 3g of soybean oil, 3g of white wine, 4g of Shaoxing wine, 5g of Chili sauce, 1g of soy sauce, 2g of white sugar, 2g of ginger slices with scallion and 4g of star anise \xd\ Production process. Put it in a pot, add some water, add a little onion ginger slices and white wine, boil it, blanch it for about 1 minute, then remove it and wash it in water. Wash carrots and slice them. \xd\2. Cooking: \xd\ Heat a wok, add soybean oil to heat it, add ginger slices with scallion and stir-fry it to make it fragrant, then stir-fry the mutton, and then stir-fry it with Shaoxing wine and white sugar for 1 minute. \xd\ Features: \xd\ This dish belongs to the famous dish in the Central Plains of China, and the mutton is rich in nutrition. As long as it is cooked properly, its smell can be removed and its delicious taste can be preserved. The vegetable soup is delicious in fresh meat, ruddy in color and rich in aroma, and it is a good dish to accompany meals and wine. But also rich in nutrition, nourishing and keeping fit. \xd\\xd\ braised mutton pot \xd\ Material: \xd\1: mutton (I like to eat leg and neck of lamb according to my personal preference) \xd\2: carrot \xd\3: celery \xd\4: coriander \xd\ seasoning. 5: Chicken essence \xd\6: moderate amount of pepper (I once saw a person's recipe used Chili sauce, saying it was half a spoonful of Chili sauce at home) \xd\6: 3-5 pieces of garlic cloves \xd\ Practice: \xd\1: Chop mutton (the size depends on the individual) and cut carrots into hob blocks. Cut celery and parsley. \xd\2: The mutton is scalded with hot water (mutton must be scalded with hot water), and the scalded water is left until it floats to the end. \xd\3: Add oil to the pot and heat it, then choke the pot with garlic. Put the scalded mutton until fragrant, add carrots, add tomato sauce and pepper, add salt and chicken essence, add the water that has been scalded with mutton, and cover the pot for stewing. (You can also choke in the pot and stew in the pot) \xd\4: Mutton can be stewed until it can be penetrated with chopsticks. Stew celery for 3 minutes, and sprinkle coriander on the table. \xd\\xd\ Boiled mutton \xd\\xd\ Ingredients: mutton. \xd\ Accessories: onion segments, ginger slices, licorice, geranium, pepper, dried tangerine peel, cinnamon and star anise. \xd\ Seasoning: salt, cooking wine, soy sauce, sugar, starch, edible oil \xd\ Practice: \xd\1. Wash the mutton, cut it into large pieces, put it in the pressure cooker, and then add the onion, ginger, licorice, fragrant leaves, pepper, dried tangerine peel, cinnamon, star anise and cooking wine in turn. \xd\2. Take out the mutton, put it on a plate and sprinkle with dry starch; \xd\3. Set fire in a pan and pour in the oil. When the oil is five-ripe, put the mutton in the oil pan, fry it until golden brown, then take it out of the pan, change the knife and sprinkle with salt and pepper to serve. \xd\\xd\ stewed mutton \xd\ main ingredient: 5g of lamb ribs. \xd\ Accessories: 5 grams of shredded green garlic, 15 grams of onion, 5 grams of ginger, 15 grams of Shaoxing wine and 12 grams of salt. \xd\ Method \xd\① Wash the goat rib meat, cut it into pieces about 3.5 cm square, put it in a cold water pot, boil the water with low fire, remove the smell and blood foam, remove it and wash it with cold water. \xd\② Put the mutton into a casserole, inject clear water to submerge the mutton pieces, add the onion and ginger slices, boil them with strong fire, add Shao wine, cover them with low fire or low fire, and keep the soup in the pot slightly boiling. Stew for about 2 hours, add salt, continue to stew until the mutton is crisp and rotten, remove the onion and ginger slices, sprinkle with shredded green garlic, and serve in a casserole. \xd\ xd \ vinegar-roasted mutton \ xd \ raw mutton 25g, magnolia slices 15g, vinegar 15g, soy sauce 6g, peanut oil 25g, starch 1g, and a little onion, ginger and garlic each. \xd\ Practice: Slice the tender mutton, blanch it with boiling water, remove it and control the moisture. Slip the mutton slices with hot oil, keep them tender, filter out the oil, then add onion, ginger, garlic, vinegar and mutton slices with a small amount of base oil, and stir-fry them for a few times. \xd\\xd\ Lagu meat \xd\ Raw mutton 1.5 kg, potato 5 g, carrot 25 g, tomato 2 g, flour 5 g, onion 15 g, green pepper 5 g, celery 5 g, eggplant 25 g, lentil 2 g, dried pepper 25 g, fragrant leaves 2 pieces and pepper. \xd\ Practice: Cut the mutton into pieces, sprinkle with salt and pepper noodles and mix well. Fry the mutton and put it in a pot, add fragrant leaves, dried peppers, salt, and add some water to stew it. Onion, tomato, carrot, potato, green pepper and eggplant are cut into pieces, celery and lentils are cut into pieces and boiled in boiling water for later use. When the meat is cooked to 9%, put potatoes, carrots and eggplant and stew them again; Before eating, add onion, celery, green pepper, tomato and lentils, and boil to get the final product \xd\ xd \ sliced mutton \ xd \ 2 grams of raw mutton ribs, 1 grams of cooking wine, 15 grams of soy sauce, 1 grams of white soup, 2 grams of white sugar, 2 grams of monosodium glutamate, 5 grams of sesame sauce, appropriate amount of sesame oil and 15 grams of water starch. \xd\ Practice Wash and cook the mutton until it is crisp and rotten, take it out and cool it (tear off a film between the meat and the skin), cut it into large pieces with a length of 9.9 cm and a thickness of 1 cm, and arrange it in a basin. Put 3 grams of oil in the pot, add aniseed, fry and fish out, then stir-fry onion and ginger, that is, drag the mutton neatly into the bottom of the pot, add 1 grams of cooking wine, soy sauce, sugar, monosodium glutamate and white soup to boil over high heat, and simmer for 1 minutes. Then pour in a little water starch on a strong fire, shake the pot until the marinade is tightly wrapped, add 2 grams of oil to the mutton, turn the mutton over and add sesame oil to the pot, and spread it neatly in the pot. \xd\\xd\ Cumin mutton \xd\ Raw sheep hind leg meat 3g, coriander leaves 3g, cooking wine 3g, salt! Grams, 5 grams of monosodium glutamate, 1 grams of Chili noodles, 15 grams of cumin, 2 grams of scallion, 2 grams of ginger and 3 grams of oil. \xd\ Practice: Cut the mutton top knife (the knife forms a 9-degree angle with the fiber direction of the meat) into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of .3 cm. Wash the onion and ginger, cut them into sections and pieces, and pat them with a knife. Stir-fry cumin in a clean pot with low fire, put it on a chopping block and crush it into fine powder. Put it in a container with Chili noodles and add monosodium glutamate and mix well. Wash coriander leaves and put them in a bowl. Put the mutton in a vessel, add cooking wine, salt and a little water, stir well, then add the onion and ginger, and marinate for 2 minutes to remove the onion and ginger. When the wok is on fire, put the oil to 6% heat, put the mutton slices in the wok and slide them away, and take them out when the raw materials have more water and the oil temperature drops. When the oil temperature rises again, put the mutton slices in the pot and fry them again, then take them out. Add the cumin, pepper noodles and monosodium glutamate, mix them well and put them on a plate. Sprinkle coriander leaves on them when serving, and then \xd\ xd \ furong mutton slices \ xd \ 125g of lamb tenderloin, 2 egg whites, 15g of auricularia, 15g of magnolia slices and 1kg of peanut oil (consumption 1g). \xd\ Practice Slice tenderloin into a bowl, add ginger and onion juice, cooking wine, starch and water and mix well. After mixing, put the sliced meat into the clear soup for three times and stir continuously, then add salt and stir, and finally add egg white and starch and stir evenly. Put the wok on fire, pour the oil, slowly put the meat slices into the wok and push them with a spoon. When the meat slices float and slip through, drain the oil from the wok, leave the bottom oil in the original wok, add the chopped green onion, put the magnolia slices, edible fungus, cooking wine and refined salt, put the clear soup, thicken it, then pour the smooth meat slices, add garlic sprouts and pour in sesame oil. \xd\ xd \ Roasted mutton with carrots \ xd \ Raw material: 75g of lamb ribs, 2g of carrots, onion slices, ginger slices, cooking wine: appropriate amounts of soy sauce, sugar, salt, vinegar, pepper and vegetable oil. \xd\ Practice: Wash carrots, cut them into hob blocks, blanch them in boiling water, take them out, soak them in cold water, and drain them for later use. Wash the lamb ribs, drain and cut into domino pieces. Put the wok on a medium fire, put a little vegetable oil, stir-fry the onion and ginger slices for a few times when the oil temperature reaches 6%, add mutton pieces, cooking wine, soy sauce, salt, sugar, vinegar and a little water, bring to a boil, skim off the foam, turn the heat down, and when it is half cooked, put carrot pieces, cook until the juice is thick, sprinkle with a little pepper, and serve. \xd\ xd \ Sliced lamb tenderloin \ xd \ Raw materials: 4g of lamb tenderloin, 15g of cucumber, 1 egg, a little milk, cooking wine, salt, monosodium glutamate, broth, starch and vegetable oil. \xd\ Practice Wash the tenderloin, drain it, slice it, put it in a bowl, add salt, eggs and starch, and mix well to make a paste. Put the wok on a medium fire, add a proper amount of vegetable oil, and when the oil temperature reaches 5%, put the tenderloin slices in the pan and slip them, and then remove them for oil drainage. Put the cucumber slices in the pan and oil them, and then remove them for oil drainage. Put a little broth, cooking wine, salt and monosodium glutamate into the wok, bring to a boil, add a little milk, add a little thicken, add sliced lamb tenderloin and cucumber, stir-fry a few times, add a little vegetable oil, and serve. \xd\ xd \ Fried shredded mutton with ginger \ xd \ Raw materials: 2g of clean mutton, 5g of tender ginger, 5g of sweet noodle sauce, 35g of green garlic sprouts, 1g of cooking wine and soy sauce, 5g of sweet pepper, 1.5g of refined salt, 5g of sweet noodle sauce and water starch, and 75g of cooked vegetable oil. \xd\ Practice: Cut the mutton into thick shreds, put it in a bowl, add cooking wine and refined salt and mix well; Shred tender ginger and sweet pepper (peeled and pedicled), put water starch and soy sauce in a bowl and mix into a sauce. Put the wok on a strong fire, stir-fry the shredded sweet pepper until it is cut off, and put it in a bowl. Add oil to the pot and heat it to 7%, then stir-fry the mutton, add shredded ginger, shredded sweet pepper and green garlic, stir-fry a few times, add sweet noodle sauce and stir-fry evenly, add the sauce, and turn it over a few times. \xd\\xd\ Vegetable and mutton pieces \xd\ Ingredients: 5g of mutton, 15g of cabbage, 5g of lentils, 5g of carrots, 1g of tomatoes and 5g of onion. \xd\ Accessories: 2 cloves of garlic, 4 dried peppers, 2 fennel, 15g of fresh soup, 2g of flour, wine, refined salt, spicy soy sauce, cooked lard, curry powder and monosodium glutamate. \xd\ Preparation method \xd\① Wash and cut mutton into small pieces, marinate with salt for 2 minutes, fry with cooked plants, and drain the oil. Fried potatoes in cooked oil, peeled and cut into pieces, then fried lentils, peeled and cut carrots, cut into small pieces of cabbage, stir-fry thoroughly and serve. \xd\② Put 2g of cooked lard in a wok, saute shredded onion and mashed garlic, stir-fry with curry powder, stir-fry with shredded dried chili and fennel, stir-fry with diced tomatoes, slowly add flour, dilute with fresh soup, add salt, spicy soy sauce, monosodium glutamate, mutton pieces and vegetables, stir-fry, put in a earthenware bowl, and put in an oven at 2℃. \xd\ is characterized by bright colors, thick juice, salty taste and no fishy smell. \xd\\xd\ Steamed mutton with candied dates \xd\ Main ingredients: 75g of leg of lamb, 15g of candied dates, 5g of sugar orange cakes and 25g of pistachio. \xd\ Accessories: 5g of onion and 1g of ginger. \xd\ Preparation of yellow wine, refined salt, sugar, honey and pepper. \xd\① Wash the mutton, cut it into 3cm cubes, and mix with wine, salt, pepper and Ci Jiang Mo for 3min. Boil water with ginger slices, add mutton pieces, scoop up and drain. Frying pan with vegetable oil; Cook the ginger slices until fragrant, add the mutton pieces, fry them in medium heat, and drain the oil. \xd\② Soak the pistachio in water to soften it. The candied dates were pitted with a knife. Cut the orange cake into the size of a jujube pit and stuff it into the jujube. \xd\③ Put the candied dates in the steaming bowl, put the lotus seeds on it, then put the mutton pieces, sprinkle with white sugar, and steam for about 3 hours with high heat. When the time comes, buckle it in the basin. \xd\④ Boil sugar and honey with a little water to make honey juice and pour it. \xd\ features sweet, fragrant, crisp and rotten. \xd\\xd\ Fried mutton with scallion \xd\ Raw mutton 25g, scallion 25g, water starch 35g, soy sauce and refined salt 2.5g each, 1 egg (cleared), cooking wine 15g, peanut oil 5g (about 5g), sesame oil 5g and monosodium glutamate proper amount. \xd\ Practice: Cut the mutton slices into slices with a thickness of 1.2 cm, cross-scrape the knife lines with a depth of .5 cm and a width of .5 cm on both sides, then cut them into strips with a width of 1.2 cm, cut them into cubes with a top knife, put them into a bowl, and add egg white, water starch (2g) and refined salt to mix well; Chop the green onion in half, and then cut it into 1.5 cm pieces. Put peanut oil in the wok, when the heat reaches 6% with medium fire, release the diced mutton, disperse it with chopsticks, then release the onion, and take it out quickly. Leave 25g of oil in the wok, release the diced mutton, onion, refined salt, soy sauce, cooking wine, monosodium glutamate, water starch (15g) and sesame oil, stir fry on strong fire, turn it over for 3-4 times, and serve. \xd\\xd\ Mutton and sweet potato porridge \xd\ My mother is old with yang deficiency, low blood pressure and bad speech. I figured out mutton and sweet potato porridge for the elderly to eat in winter and spring, and the effect is very good. The way is to wash the mutton first, chop the bones into small pieces, blanch them in boiling water, then put them in a pressure cooker and add ginger slices and yellow wine to boil them, remove the bones and large pieces of gluten, leave the thoroughly boiled minced meat, add appropriate amount of rice and diced sweet potatoes together with the mutton broth, and cook them in another pot to make porridge and eat them while it is hot. This kind of mutton porridge is slightly sweet, thick and not greasy, and rich in nutrition. I also take turns to add sesame seeds, minced walnuts and medlar to adjust the tone, which is very suitable for the elderly. \xd\ xd \ Spicy mutton stew \ xd \ My wife is from Sichuan, and she likes spicy food. I often cook this dish in winter. Every time she eats it, she is full of sweat and screams cool. It is best to choose mutton with a belt bone, cut it into small squares, taste it with ginger onion and cooking wine, and soak it in water for later use. Then stir-fry the fragrant pepper in the oil pan and pour it into the mutton soup, and then add some seasonings. Before serving, put some red and white radishes, sprinkle some garlic sprouts, etc. This dish is colorful and spicy, so friends who like spicy food may wish to cook it themselves. \xd\ xd \ mutton and egg dumplings \ xd \ I have a special way of eating. I like to grind fresh mutton into paste with a meat grinder, or chop it up on a chopping board, mix well with salt, ginger powder and chopped chives to make small balls, then beat a certain number of eggs in a bowl as needed, stir the egg whites and yolks into egg juice, and scoop a spoonful of egg juice in a pot with a small spoon. Pay attention to slow fire. \xd\ Mutton and egg dumplings can be eaten at home at any time after they are made. Generally, it is best to stew with green vegetables. They are fresh, tender and fragrant, and they are warm after eating. \xd\\xd\ mutton tofu soup \xd\ I am short of blood in winter, and my friends recommend me to eat mutton tofu soup. If you can add some fresh shrimp, the taste will be speechless. First, the mutton and shrimp are boiled by slow fire, then the tofu and shredded ginger are added. I have eaten this dish for two winters and the effect is good. \xd\ xd \ Sichuan-style mutton pot \ xd \ Ingredients: 1g of mutton with skin, 1g of carrot, 1g of white radish, 5 jujubes and 3 watercress in Pixian County.