What should I put in Qiang stew?

500g of raw mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt. Practice 1, Angelica sinensis and ginger are washed with clear water and cut into large pieces; 2. Boning mutton, removing fascia, removing blood by boiling water, taking out and cooling, and cutting into strips with a length of 5cm, a width of 2cm and a thickness of 1 cm; 3. Add an appropriate amount of water to the casserole, put the chopped mutton, angelica sinensis and ginger into the pot, boil with high fire, skim off the floating foam, and stew with slow fire 1 hour, and the mutton will be cooked. Others: "Warm whole lamb soup". Ingredients: 500 grams of mutton, 250 grams of sheep belly and 200 grams of sheep blood. Ingredients: radish1200g, angelica sinensis, codonopsis pilosula and adenophora adenophora 25g each, lard 200g, and green pepper sesame oil. A spice packaging method: 1. First, wash the mutton and tripe with clear water. Put 200 grams of lard in the pot. When the oil melts, add mutton and tripe and stir fry, then add fresh soup. After the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora, and stew with high fire. When the soup boils again, add the seasoning bag (which contains star anise, pepper, dried sea pepper, ginger, onion, etc.). 2. In the process of mutton soup stew, cut the green pepper into granules and put it in a small dish filled with sesame oil, which will drown the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, take out the oil dish and eat. Features: the soup is delicious, the mutton is cooked thoroughly, and it melts in the mouth. It's a fresh meat dish that makes you memorable. This paper introduces the practice of mutton soup and the nourishing function of nourishing food in winter: mutton soup is hot and can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much. Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious. Method: Wash the mutton and mutton skeleton first, and then do some treatment on the mutton offal. Cook the mutton and mutton offal in a pot, add some onions and ginger (not suitable for enlarging the ingredients, cook the mutton and mutton offal, and then take them out and cut them into pieces for later use. Put the sheep skeleton in a pot, put water, ok, and fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the soup is milky white, it is like milk. You must be willing to spend time cooking soup. Put chopped mutton and mutton offal into a bowl, add chopped green onion, coriander, garlic and other vegetables, add appropriate amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. Raw materials of northwest mutton soup: sheep hind leg meat, sheep blood tofu, white tofu, rape, vermicelli, sheep bone, red dates and medlar. Production process: the mutton strips are boiled for 7 to 8 hours, and the hind legs of the sheep are cooked together. After the soup is thick and white, the mutton is taken out and sliced. Then put sheep's blood tofu, white tofu, vermicelli and rape in water, spread them on the bottom of the casserole, code the sliced mutton, pour in thick soup, add salt and monosodium glutamate to taste, and put Lycium barbarum and jujube on an alcohol stove for ignition and boiling. Shanxian mutton soup is very particular about meat, cooking, ingredients, processing and utensils. Qingshan mutton such as "Dajie" and "Mongolian sheep" on both sides of Dasha River in the southeast of Shan County was selected as meat. Cooking method: First, add 50 kg of water to the pot. When the pot boils, add 30 kg of fresh meat, a pair of mutton offal and a pair of skeletons. Cover the bleeding foam with strong fire (firewood is better), then put the seasoning into the pot, add half a catty of onion and ginger and cook for 40 minutes. The main condiments are angelica dahurica, cinnamon, tsaoko, dried tangerine peel, almonds and so on. , according to the appropriate proportion into the pot. The taste will be better with more medicine, and it will be unclean without it. When eating, chop the mutton and mutton offal cooked in the soup pot into a bowl, and then add minced garlic and spicy oil into the mutton soup.