In addition to shabu-shabu, you may want to try the following practices.

Braised lamb :

Wash and cut 1,500g of lamb ribs, scald them in a pot of boiling water, and put them into a casserole dish. Another 2 carrots, cut into pieces, into the casserole, and then add 2 fennel, 2 dried chili peppers and green onions, ginger, soy sauce, water, with a large fire after the boil to a small fire stew, thickened marinade into?

2. Steamed mutton :

Take lean mutton 750g cut into 3 large pieces, cleaned into a pot of boiling water to cook for a while, fish out and wash, and then into a pot of boiling water, add green onions, ginger, fennel, peppercorns, each appropriate amount, cooked, fish out, cooled, remove the floating skin, cut into thin slices, cushion the bottom of the bowl into a trapezium, a small amount of green onions, ginger, plus chicken broth, steamed for 15 minutes, take out. Go to the onion, ginger, soup drained into the pot, meat buckle into the soup plate, and then the original soup with the right amount of salt and monosodium glutamate, add sesame oil, poured on the mutton is ready.

3. Clear soup lamb :

Take lamb leg meat 1000g clean, chopped into pieces, into the pot of boiling water to cook for 3 minutes after the wash, the original pot clean, add water, into the lamb block, large fire boil, skimming foam, add white radish block 200g, green onion, ginger, 50g of butter, burned until crispy, add salt, monosodium glutamate, shredded green garlic, pepper, into a bowl.

4. Fried mutton shredded :

Take 250g of green onions, remove the roots and side skin, wash, cut into long about 6.5cm long silk. Mutton leg 300g cut into about 4cm long silk, with the right amount of salt, monosodium glutamate, pepper slightly mixed with stains, add the right amount of dry starch mixing sizing. The pan into the oil about 40g, oil heat into the mutton wire, stir-fry until loose, into the long onion wire slightly stir-fry, and then add the appropriate amount of sugar, monosodium glutamate, soy sauce, salt, yellow wine slightly stir-fry, thickening with wet cornstarch, dripping sesame oil a little, plate that is complete.

5. Wok Fresh Mutton Meatballs :

Fresh, crisp and crunchy. Selection of top quality Dongshan goat, after the master carefully selected materials, fresh mutton beat, repeated tart, stirred for the puree, squeezed into a pill. Then use the soup with the ingredients braised.

6. Stewed mutton:

Main ingredient selection of front leg mutton about 500 grams; seasonings: green onions, fresh ginger, cinnamon, dashi, cinnamon, soy sauce, 25 grams of vegetable oil, a little sugar, monosodium glutamate, starch. Cooking: First wash the mutton, cook it in boiling water, fish it out, then put it into a pot with soy sauce, green onion, ginger, cinnamon, cinnamon, dashi. Open the pot and move to a slight fire, cook nine mature, fish out to cool, cut into an inch wide with a knife, 3 inch long meat strips, yards in a bowl, plus broth, put salt, monosodium glutamate, cooking wine a little, on the drawer steamed through. Finally, the soup mix, thickened with water starch, put the oil, dripping on the lamb that is complete.

7. Spicy burnt lamb:

Main ingredient: lamb hind leg meat: ingredients: fresh asparagus, carrots, green garlic; seasonings: green onion, ginger, salt, soy sauce, sugar, wine, cooking oil, monosodium glutamate, water starch, sesame oil, soybean paste. Cooking: first cut the lamb into four centimeters square, carrots cleaned and cut into pieces, asparagus boiled and cut into pieces of rolling knife. Water boiling, blanch into the lamb block, fishing into the cool water, wash, dry, and then put the oil one or two hot, into the lamb block, green onions, ginger, stir-fry for a few moments. Another pot of hot one or two oil, put the bean paste fried through, and then under the grain wine, soy sauce, sugar, water. Fish out the bean paste residue after boiling, the mutton, carrots with onions, ginger into, with a large fire after boiling with a small fire. When the mutton burnt, ginger, green onion pick out, to floating oil, add asparagus, monosodium glutamate burn a few moments, thickened with water starch, dripping sesame oil, put green garlic can be.

Eating mutton is most avoided with vinegar. This is because mutton is hot, there are beneficial to the deficiency, warm, warm down, tonifying the kidney and yang, muscle strength and other functions. The vinegar contained in the protein, sugar, vitamins and acetic acid, lactic acid, succinic acid and other organic acids, its acidic and warm, have swelling and blood, sterilization, etc., and cold food with the effect is better, and with the mutton such warm food match is not suitable. Mutton and vinegar with will weaken the therapeutic effect of both, and can produce harmful substances .

In addition, hepatitis patients avoid eating lamb. This is because mutton sweet heat, too much consumption will promote the development of the stove, aggravate the condition. In addition, the protein and fat in mutton after a large number of intake, should be liver disease can not all effectively complete the oxidation, decomposition, absorption and other metabolic functions, and aggravate the burden on the liver. Therefore, hepatitis patients to not eat lamb as well.