1. Wash the sheep bones, crush them and set aside.

2. Soak the wolfberry and black beans in water, wash them, remove the core of the jujubes, wash them and set aside.

3. Rinse the rice with clean water, put it into a casserole together with the mutton bones, wolfberry, black beans, and jujubes. Add an appropriate amount of water.

After cooking on high heat, Turn to low heat and cook until the porridge is cooked, then add refined salt and MSG to adjust the taste, and then serve.

1. Wash the mutton bones. It is best to crack them with the back of a knife. This will make the bone marrow smell more delicious when stewing. Roll it in ginger and green onion water to remove the odor.

2. Boil Chuanxiong and Astragalus with water to make a medicinal soup and set aside.

3. Put the bones into the pot, add gastrodia elata slices, flag ginseng slices, monosodium glutamate, chicken essence, salt, and pepper. Pour in an appropriate amount of Chuanxiong and astragalus soup, cover with a cage, and bring to a boil over high heat. Simmer over low heat for about 2 hours.

2 lamb bones (preferably lamb chops), 3 slices of ginger, 2 seahorses, 3 grams of dogwood, 3 grams of angelica root,

3 grams of polygonum multiflorum, 6 dodder seeds Gram, 6 grams of wolfberry, 15 grams of Polygonatum odoratum, 100 ml of cooking wine, half a spoon of salt.

Method introduction

1. Wash the mutton bones, blanch them in boiling water (flying water), wash and drain; wash the old ginger slices.

2. Put all the medicinal materials into the pot, add mutton bones, seasonings, ginger slices, and add water to cover the materials.

3. Stew for 20 minutes and serve.

1. Soak the mutton bones in cold water first, soak out all the blood and fish them out

2. Boil a pot of hot water, pour it on the mutton bones, and remove the dirt from the mutton. Scald things off and repeat twice (at this time, the water vapor is everywhere, and the smell makes you feel like you are in a mutton restaurant)

3. Prepare green onion and ginger

4. Pepper and aniseed Cinnamon, put the lamb bones into the pressure cooker

5. Add onions, ginger and seasonings, pour in two spoons of dark soy sauce and a little vinegar

6. Pour in some cooking wine

7. Pour some pepper water (hot water to boil peppercorns), cover the pot, and simmer over fire

8. Add appropriate amount of salt to taste and sprinkle some coriander

1. Cut the lamb leg into pieces, peel the yam and cut into pieces, peel the water chestnuts, and peel the ginger and cut into slices.

2. Boil water in a pot. After the water boils, add the lamb leg meat, cook all the blood over high heat, and remove it for later use.

3. Take a stew pot, add mutton leg meat, yam, wolfberry, longan meat, water chestnuts, ginger, add salt, chicken powder, Shaoxing wine, pepper, add appropriate amount of water, cover, Stew for about 3 hours and serve.

1. Wash the lamb leg meat, cut into small pieces, soak in boiling water for 1 hour, remove the foam, and put it in the pot;

2. Add wolfberry, rice wine, green onion, Bring ginger, salt, and monosodium glutamate to a boil over high heat for 5 minutes, then simmer over low heat for 30 minutes before serving.

1. Wash and scrape the lamb leg meat and cut into pieces.

2. Peel, wash and slice the water chestnuts.

3. Wash the ginger and slice it into slices.

4. Boil water in a pot, add mutton leg meat, yam, wolfberry, longan meat, water chestnut meat, and ginger, and cook for more than 2 and a half hours