Lamb 400 grams, a carrot, 200 grams of cabbage

Instructions: 2 teaspoons of salt (10 grams), 2 teaspoons of soy sauce (10 ml), 1/2 teaspoon of pepper (3 grams), 1 teaspoon of sugar (5 grams), 10 grams of shredded green onion and ginger

1, cabbage washed and blanched; 2, carrots cut into small pieces blanched; 3, washed and blanched mutton;

Lamb (500 grams) Accessories: mint (100 grams)? Grasshopper (10 grams)

Seasoning: sugar (10 grams) white wine (10 grams) ginger (10 grams) green onion (10 grams) soy sauce (20 grams) chili pepper (red, sharp, dry) (25 grams)? Anise (2g) Salt (3g) Peppercorns (1g) Vegetable oil (120g)

1. Cut the lamb's hind leg meat into 4cm square pieces, rinse with water and then control the water and set aside.

2. Pick the mint from the tender tips, wash and set aside.

3. frying pan on the fire, add vegetable oil to seventy percent heat, under the pepper, spices, fruits, sugar, salt, dry chili, green onions (minced), ginger (minced), soy sauce, stir fry the flavor of the next lamb, stir fry for 20 minutes, into the broth boil, and then pour the lamb with the soup into the casserole.

4. casserole on the fire, the white wine in two additions, switch to simmer for 1 hour, to be thickened when the soup, remove from the fire, put the mint, together with the casserole on the table.

Lamb 600 grams. Seasonings: 15 grams of cooking wine, 15 grams of soy sauce, 15 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 1 gram of pepper, 15 grams of green onion, ginger, 1 gram of five-spice powder, 25 grams of salad oil, 20 grams of sesame oil, 400 grams of fresh soup.

1, mutton cut into pieces. 2, the spoon with water boiling, down into the lamb block blanch through the fish.?

3, spoon add salad oil, put sugar fried into deep red, down into the mutton pieces fried color.

4, lamb cubes with juice poured into the casserole, add wine, soy sauce, salt, pepper, five spice powder, fresh soup, scallions, ginger stewed on low heat until the lamb cubes cooked.

5, add monosodium glutamate, high heat collection of thick soup, dripping into the sesame oil is ready.

1. cut the lamb into medium-sized pieces (than the square sugar to be a little larger than the small taste is not good), green onions cut into sections ginger slices. Potato carrot white carrot cut into pieces.

2. It is best to use a casserole to boil the water when cutting the meat into the casserole. Again wait for the water to boil.

3. When the water boils use a small spoon (preferably the kind of small soup ladle used for fondue) to fish out the damp froth in the water, and when the soup becomes clean it is ready.

4. Put the onion ginger and salt, casserole covered with a small fire stew for about an hour, do not be too salty, there is a light salty flavor can be, but the soup must have the flavor of ginger.

5. When the meat is almost cooked, remember that the meat should be stewed rotten some to taste, put the potato block carrot block carrot block, stewed can be, out of the pot sprinkled with scallions, then you can feast. Remember to leave soup, not too dry.