The seasonings needed for lamb stew are soy sauce, salt, peppercorns, scallions, ginger, fennel, coriander and chili.

Lamb stew is a home-cooked stew with fat lamb as the main ingredient, which is soft and sweet, with a variety of practices and high nutritional value. Mutton stew is mainly a delicacy of the northwestern region, especially the Shaanxi, Gansu and Ningxia regions, and northern Shaanxi is most famous for its mutton stew.

Stewed mutton should pay attention to:

Mutton blanching water do not pour away, skimmed off the froth is a clean broth, broth inside the soup are mutton boiled out of the essence of the mutton, add mutton before adding a bit of water, stewed mutton is the most taboo is the middle of the stewed mutton add water.

The method is: the mutton chopped into three pointed block, blanch through the pot of boiling water, fish out and put in a pot of cold clear water, and then cleaned carrots cut into pieces, into the pot of mutton, with soy sauce, salt, scallion, ginger, cumin, peppercorns, and then the pot on the fire to heat up the pot, and then switch to warm water after the pot was opened to simmer, stewed until rotten that is.