Mutton is cooked at home.

Delicious and tender mutton is matched with soft and sweet taro. After slow stew in casserole, the starch in taro is dissolved in mutton soup. The soup is rich in juice, delicious, nutritious and high in calories, which is suitable for winter consumption.

Required ingredients: mutton, taro, onion ginger, Cordyceps sinensis, Codonopsis pilosula and Lycium barbarum.

1. Cut mutton into large pieces, cut taro into pieces of the same size, and soak Cordyceps sinensis, Radix Codonopsis and Fructus Lycii in warm water for later use.

2. Add a proper amount of oil to the pot, pour the oil into the taro block, fry it on low heat until the edge is brown, and take it out.

3. Put the mutton in a cold water pot, add 2 tablespoons of cooking wine and appropriate amount of ginger slices and onion segments, blanch the mutton 1 min, and then take it out to control the moisture.

4. Put ginger slices, Codonopsis pilosula, Cordyceps sinensis and blanched mutton into a casserole, add a proper amount of water, boil over high fire, and then simmer for half an hour.

5. Add the fried taro pieces, pour in 1 spoon of salt, continue to stew for half an hour, then add 1 spoon of pepper, and the delicious mutton and taro will be out of the pot.

Mutton spicy pot

Choose the best sheep neck meat or hind leg meat and stew it with various seasonal vegetables in winter, which is spicy and appetizing and makes people forget the smell of mutton itself.

Ingredients: mutton, potato, onion, carrot, red pepper, onion ginger, fragrant leaves, pepper and dried pepper.

1. Wash mutton and cut into large pieces, cut carrots and potatoes into hob pieces, and shred ginger for later use.

2. Pour shredded ginger, shredded onion, fragrant leaves, dried peppers and prickly ash into hot oil. After stir-frying, pour in the cooked mutton and stir-fry for 5 minutes.

3. Take another pot, heat the oil, add the carrot pieces of the potato pieces, and stir fry for about 5 minutes until the potatoes and carrots are slightly cooked.

4. Add 2 oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon pepper, 1 tablespoon cooking wine, half a spoonful of sugar, 5 tablespoons of water and a proper amount of salt into the bowl, stir well and pour into the mutton pot to let the mutton fully absorb the juice.

5. After the mutton is cooked to half maturity, add the fried potatoes and carrots, stir well, then stew until the potatoes are soft and rotten, add the red pepper and chopped green onion, and simmer 1 minute.

Mutton paste soup noodles

Mutton paste noodle soup is a traditional noodle in Henan province, and it is also the best "cold noodle" in winter. Eat a bowl of hot mutton noodle soup in March and September, and the warmth immediately spreads all over the body, which is very comfortable.

Ingredients: mutton, vegetables, carrots, coriander, green onions, flour, mustard tuber, cooked peanuts.

1. Add water to flour, knead it into dough, wake it for 20 minutes, roll it into dough, and cut it into noodles half a finger wide for use.

2. Stir-fry the flour until it is slightly yellow, wash the mutton and cut it into thin slices, shred the carrot, chop the mustard tuber, crush the cooked peanuts, and cut the green onions into sections for later use.

3. Heat the oil in the pan, add chopped green onion and stir-fry, pour in mutton slices, 1 tbsp cooking wine, stir-fry and change color, and then pour in shredded carrots.

4. Add half a spoonful of soy sauce to shredded carrots, 1 spoonful of soy sauce, stir-fry with appropriate amount of salt, and then add water to boil.

5. Add noodles. After the noodles are cooked, add the flour to the water to melt, pour it into the pot, and stir it to the required consistency. Add vegetables, mustard tuber, peanuts, coriander and a bowl of mutton miso soup noodles before cooking.

Braised Lamb in Brown Sauce

There are thousands of ways to make mutton, and only braising leaves its name. Mutton is red and bright, crisp and fragrant, soft and rotten, and it tastes very enjoyable.

Ingredients: mutton, carrot, onion, onion, ginger and garlic, pepper, dried pepper, pepper,

1. Cut the mutton into pieces, blanch it in cold water in the pot for about 3 minutes, and take it out after all the mutton changes color.

2. Add 3 spoonfuls of Pixian bean paste to the pot, saute red oil, add onion, ginger and garlic, saute until fragrant, pour in mutton slices and stir-fry for 2 minutes.

3. Add chopped green onion, appropriate amount of pepper and dried pepper, stir-fry for 3 minutes on low heat.

4. Add carrots and fresh water without ingredients, add 2 tablespoons soy sauce and 65,438+0 tablespoons sugar, stir well, and simmer for about 65,438+0 hours.

Stewed mutton with carrot

The delicacy of sheep is all in it. The best way to stew mutton is to eat both meat and soup. Coupled with the sweetness of carrots, it tastes delicious, even if the weather is cold, it is warm.

Ingredients: mutton, carrot, onion ginger, pepper and angelica dahurica.

1. Wash carrots and cut into hob pieces, cut mutton into pieces, knot shallots and slice ginger.

2. Put the mutton pieces into a cold water pot, boil the big pot and skim off the blood, then turn to a low heat.

3. Add carrot blocks, add shallots, ginger slices, pepper and angelica dahurica into the seasoning bag and put them into the pot together. Leave the pot uncovered and simmer for an hour and a half.

4. After the mutton is stewed until soft and rotten, add a proper amount of salt and stir well, and the delicious carrot stewed mutton is ready.