1, the main ingredients include: lamb with skin, Pleurotus eryngii, mushrooms, Pleurotus ostreatus, Pleurotus ostreatus and Pleurotus nebrodensis.

2. Add mutton, pepper, cooking wine and ginger into the pot at 60% oil temperature, stir-fry together, add oil consumption after stir-frying, add broth and bring to a boil, then turn to medium heat for 2 hours until the mutton is cooked and soft.

3. Add clean fresh bacteria, add garlic and burn for half an hour. When the fresh bacteria are in the pot, light charcoal on the stove.

4. Put the red-hot charcoal in the middle and back end of the furnace and serve it on the table for later use. Add the cooked mutton into the copper pot, put the dried pepper section and pepper pot in the pot at 60% oil temperature, and pour the fragrant paste pepper into the copper pot and serve it on the furnace.

Nutritional value of mutton:

1. Mutton is rich in protein, and its content is higher than that of pork and beef.

2. Mutton has more calcium, iron and vitamin C than pork and beef.

3. Mutton has a unique smell, mainly because the fat contains carbolic acid. After the fat is removed, mutton will no longer have a smell.

Nutritional value of Pleurotus eryngii;

Pleurotus eryngii is rich in nutrients, including protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. It can improve human immune function, and has anti-cancer, blood lipid lowering, gastrointestinal moistening and skin caring effects.

Efficacy and function:

1. Removing fat and lowering blood pressure

Pleurotus eryngii can soften and protect blood vessels and reduce blood lipid and cholesterol in human body.

2. Improve immunity

Pleurotus eryngii protein is the most important nutrient to maintain immune function.

3. Xiaoshi

Pleurotus eryngii contributes to the secretion of gastric acid and the digestion of food, and is suitable for treating food stagnation syndrome.