Ingredients: 750g sheep foreleg, 2 carrots, 2 parsley 1 root, 2 onions, a few slices of ginger, proper amount of salt and 3 tablespoons of cooking wine.

Practice: wash the mutton and cut it into pieces for later use; Cut onion, slice ginger and wash coriander for later use; Wash and peel carrots; Cutting carrots into hob blocks; Blanch the mutton and drain it for later use; Add water to the pot and bring to a boil. Pour in the cooked mutton, and add onion, ginger and cooking wine. Turn off the heat, cook for 20 minutes, and then add a proper amount of salt; After adding mutton 1 hour, add chopped carrots; After 20 minutes, carrots can be cooked until they are soft.

2. Exercise 2

Ingredients: 2 kg of fat mutton; Soy sauce is five yuan; One or two salts; Ten prickly ash; Two onion segments; Five slices of ginger; Fennel is five yuan.

Practice: Wash and dry the mutton, cut it into small pieces with a straight knife, soak it thoroughly in a boiling water pot (casserole is best), take it out and cook it in another pot (casserole is best) with cold water, add soy sauce (white soy sauce is best), salt, pepper, onion, ginger slices and fennel (wrapped into small packets), then add the meat pieces and stew it on low heat.

3. Exercise 3

Ingredients: mutton 500g, radish1000g, dried tangerine peel10g. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

Practice: Wash, peel and cut the radish. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with slow fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.