The practice of mutton: a complete collection of cooking methods for home-cooked mutton

Materials: mutton 1200g, bitter gourd 1, Chinese cabbage 150g, bone 1, 3 slices of ginger; Medicinal materials: Dendrobium 37.5g, dried ginger 20g and prepared rehmannia 20g; Seasoning: 2 cups of rice wine; 2 teaspoons salt.

Practice: Wash and slice mutton; Wash bitter gourd, remove pedicels and seeds, and cut into pieces; Wash the cabbage and slice it; Peel and slice ginger; Wash the big bones; Wash all the herbs and wrap them in gauze for later use. 2 cups of gauze bag, big bone, ginger and rice wine filled with medicinal materials are put into the pot and boiled 1 hour. Remove the big bones and gauze bags, add Chinese cabbage and bitter gourd to cook until soft, then add mutton slices to cook, and finally add 2 teaspoons of salt to taste.

2. Ginger mutton porridge

Materials: ginger 10g, mutton 10g, rice 130g. Seasoning: 3 grams of salt, a little chicken powder and a little pepper.

Practice: Peel ginger and cut it into rice, cut mutton into small pieces, and wash the rice with water. Take a casserole, fill it with water, add rice after the water boils, and simmer for about 20 minutes. Add mutton slices and ginger rice, add salt, chicken powder and pepper, and simmer for 30 minutes.

3. Mutton and radish soup

Ingredients: 400g mutton and 300g radish. Seasoning: a coriander, a little soy sauce, Shaoxing wine and refined salt, a tablespoon of salad oil, a proper amount of cooking oil, a onion and a little shredded ginger.

Practice: Wash and slice mutton and soak it in soy sauce and Shaoxing wine. Wash radish, peel and slice, and chop coriander. Stir-fry onion and mutton with salad oil, add appropriate amount of water, add radish, simmer for 40 minutes, and season coriander with salt.