Features: Brown-yellow color, fresh flavor.

Ingredients: mutton seasoning: green onion, ginger, licorice, bay leaf, pepper, tangerine peel, cinnamon, amomum villosum, star anise, salt, cooking wine, soy sauce, white sugar, sesame oil, water starch, sugar color Method: 1. Wash the mutton and cut into pieces

into large pieces, put them into a pressure cooker, then add green onion slices, ginger slices, garlic, cooking wine, sugar, soy sauce, salt, and all the spices in the seasoning into a bag with a cloth bag and put it into the pot, and press it until cooked; 2.

Take out the mutton, place it on a plate, and sprinkle with dry starch; 3. Put the pot on the fire and pour in the oil. When it is 5 times cooked, put the mutton into the oil pot and fry it until golden brown, then take it out of the pot. Sprinkle the knife with salt and pepper and it is ready to eat.

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Features: A famous halal dish of the Hui people in the north. The finished dish is dark red beef, soft and juicy, with rich juice and flavor. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, and strengthening bones and muscles.

Ingredients: 500 grams of beef, 20 grams of spicy bean paste, seasonings: 25 grams each of ginger, wine, and soy sauce.

Method: 1. Cut the beef into pieces, boil it with hot water and take it out.

2. Saute the onion and ginger in the oil pan, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar pepper, cooking wine, monosodium glutamate and star anise, finally add water to soak the beef, and slowly cook over low heat

Cook until the sauce is thick and the meat is crispy and fragrant.

Ingredients: 500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander. Seasoning: appropriate amount of MSG, salt, ginger, vinegar, pepper, 5 grams of sesame oil.

Method: 1. Chop the mutton into 2.5 cm square pieces, break them with a knife, shred part of the green onion and cut off part of it; cut the radish in half; 2. Rinse the mutton with boiling water to remove any blood stains, and pour it into a pottery basin.

Add ginger, green onions, radish, and boiling water (as long as the mutton is covered), then place it on the small iron rack in the pot. Add an appropriate amount of water to the pot (the lower part of the pot should be in the water), and cover the pot tightly.

, cook until the meat is tender, skim off the floating oil, remove the green onions, ginger, and radish, and add shredded green onions, coriander, vinegar, pepper, sesame oil, MSG, salt and other seasonings when eating.

Ingredients: 1 lamb hind leg, 50 grams of cucumber slices, 12 roasted bait cubes Seasoning: green onion, sesame oil Method: 1. Prick more than 10 holes in the thick meat on both sides of the lamb leg, marinate in seasoning for 1 hour, then put on the baking sheet

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2. Bake over low heat until golden brown, take it out, sprinkle a little sesame oil, and serve with cucumber, roasted bait cubes, and green onions.

Ingredients: Divide the chicken into 1 piece according to the joints (chop two wings into four pieces at the middle section, chop two thighs into four pieces at the middle section, chop the bone-in chicken breast into four pieces, and chop the chicken back into one piece), 3 green peppers

, 1 winter bamboo shoot, seasoning: rice vinegar, a little salt. Method: 1. Put a spoon on the heat, add sesame oil to heat, add aniseed, green onions, ginger slices, garlic slices and fry until fragrant; 2. Add chicken nuggets and stir-fry

Stir-fry until there is no blood, pour in soaked rice vinegar and chili peppers, stir-fry, cover and simmer for a while, then add cooking wine, salt and soup, simmer over low heat; 3. Move to high heat, add winter bamboo shoots and green peppers

, add MSG to collect the juice, stir-fry, pour in sesame oil and serve.

Ingredients: 150 grams of clean lamb tenderloin. Ingredients: 40 grams of white sugar, 5 grams of sweet noodle sauce, 10 grams of soy sauce, 3 grams each of vinegar and cooking wine, 25 grams of wet starch, ginger juice, 1 gram of sugar color, 60 grams of sesame oil, and 500 grams of peanut oil.

Method: 1. Cut the mutton into 3 cm long and 2 cm wide slices, mix with sweet noodle sauce, 15 grams of wet starch, ginger juice, sugar color, soy sauce, vinegar, cooking wine, white sugar, and 10 grams of wet starch to make a gravy.

2. Heat the peanut oil until it is 70% hot, add the battered mutton slices and spread them quickly. When the meat slices turn white, remove and filter the oil.

3. Place the wok on the fire, add sesame oil to heat, pour in the smooth meat slices and gravy, stir-fry quickly to coat the meat slices with gravy, and drizzle with sesame oil.

Ingredients: fresh beef seasoning 1: Tianjin sweet noodle sauce, soy sauce, white sugar, salt appropriate amount of seasoning 2: cloves, amomum villosum, anise, cinnamon, galangal, cumin, pepper, pepper, angelica, dried ginger, prune, orange peel

. How to make black bean sauce: 1. Cut the beef into 3 cm squares and wash them. 2. Put Tianjin sweet noodle sauce, soy sauce, white sugar and meat cubes into the pot, add cold water and mix well; bring to a boil over high heat and skim off the foam and impurities to remove the fishy and fishy smell.

Tan, add color.

3. Add seasonings (cloves, Amomum villosum, anise, cinnamon, galangal, cumin, Sichuan peppercorns, pepper, Angelica dahurica, dried ginger, crabapple, orange peel, tempeh) and boil for 2 hours, then add appropriate amount of salt.

Pressure cooker for 20 minutes.