Ingredients: 500 grams of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of galangal, 5 grams of angelica, 10 grams of green onions, 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 clove noodles grams, 5 grams of cinnamon noodles, 5 grams of soy sauce, and 25 grams of sesame oil.

Preparation method: Wash and cut the mutton into pieces 10 cm long, 3.3 cm wide, and 3.3 cm thick. Break the mutton bones and lay them on the bottom of the pot. Put the mutton on top, add water until the meat is covered, and bring to a boil over high heat. , skim off the blood foam, decant the soup and do not use. Add additional water, bring to a boil over high heat, and skim off the foam. Add an appropriate amount of water, boil and then skim off the foam, then add the mutton oil and cook for a while, then skim off the foam again. Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, galangal, white mango, etc. with gauze to form a spice bag. Put them into the pot together with the ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eight times ripe, then add Red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top into thin slices, put it in a bowl, sprinkle with minced coriander to make the broth. You can put the chili oil and scallions on a sauce plate, put the lotus leaf cake on a large plate, and serve it together with the mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup.

Mutton is one of the traditional meats in my country. The meat is tender and contains high protein and rich vitamins. It has less fat and cholesterol content than pork and beef. It can remove moisture, protect against cold, and warm the heart and stomach. Therefore, mutton has always been regarded as an important tonic food. As the saying goes, "Autumn and winter mutton competes with golden elixirs." According to traditional Chinese medicine, Mutton is sweet but not greasy, warm but not dry. It has the effects of nourishing the kidneys and strengthening yang, warming the middle and dispelling cold, warming qi and blood, appetizing and strengthening the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It is really good. It's a beautiful thing that kills two birds with one stone. How can you miss such a powerful nutritious dish when it comes to tonic in winter? Mutton can be eaten by the general population, especially for those with weak body and cold stomach. It is not suitable for consumption during fever, toothache, mouth sores, coughing up yellow phlegm and other symptoms of internal heat, liver disease, high blood pressure, acute enteritis or other infectious diseases, and fever. Mutton can be eaten by the general population, especially for those with weak body and cold stomach. It is not suitable for consumption during fever, toothache, mouth sores, coughing up yellow phlegm and other symptoms of internal heat, liver disease, high blood pressure, acute enteritis or other infectious diseases, and fever.