The home-cooked method of stewed lamb chops
The following is a home-cooked method of stewing lamb chops: 1. "Food preparation: An appropriate amount of lamb chops, onion ginger, yam, carrots, dahurian root, codonopelle, wolfberries, coriander, and a small amount of pepper, high-intensity white wine (used to remove the fishy smell), white pepper, salt, chicken powder, and gourmet powder. 2. Pre-processing ingredients: - If the lamb chops had more blood, they could be soaked in cold water for about two hours to remove the blood and odor (fresh lamb chops could be omitted). Then, the lamb chops were cut along the two ribs and cut into evenly sized pieces. The carrots were peeled off and cut into evenly shaped pieces. The Chinese yam was handled with gloves. After peeling off the skin, it was washed with clean water and cut into shaped pieces. The two pieces were soaked in clean water to prevent corrosion and color change. - The lamb chops were boiled in cold water. At the same time, onions, ginger, pepper, and high-intensity white wine were added to remove the fishy smell. The fire was turned on. Before the water boiled, the blood foam that appeared was scooped out with a spoon. After boiling for about two minutes, the lamb chops were scooped out and washed with warm water to remove the impurities.(Cold water could not be used. Otherwise, the meat of the lamb chops would shrink when they were cold and affect the soft taste.) 3. Stewed lamb chops: - He boiled a pot of water in an earthenware pot, put the lamb chops into the earthenware pot (boiled water into the pot), and added Angelica dahurica, codonopatra pilosulosa, and an appropriate amount of scallion and ginger slices to remove the fishy smell and enhance the fragrance. After the soup boiled, remove the foam in the pot, cover the lid, and simmer for 40 minutes on low heat to blend the nutrients of the lamb chops into the soup. Stew the lamb soup until it's thick, white, and fragrant (no seasoning is added during this process to avoid affecting the fragrance of the lamb). - After 40 minutes, the mutton soup was stewed. At this time, the mutton chops were about 70 to 80 percent done. He could add the carrots and yam that he had prepared earlier, salt, chicken powder, pepper, and gourmet powder to season them. Then, he covered the lid and stewed them for another 10 minutes. The carrots and yam were stewed. - After the radish and Chinese yam were stewed, he added a few pieces of wolfberries to heat them up slightly, and then sprinkled a few coriander. There were other methods, such as: 1. First, he cut the lamb chops into pieces and placed them into the pot. Then, he added cold water, boiled them, and blanched them until the lamb chops turned white. Wash and soak the monkey head mushrooms in clear water for 2 hours. Cut off the hard core in the middle, put them into warm water at 40 degrees Celsius, rub and squeeze them repeatedly. After washing off the yellow color, put them into chicken soup or bone soup and steam for 40 minutes. Prepare a clay pot, add water, put in the blanched lamb chop, pour in a little cooking wine, add in onions, ginger, and then add in the soaked monkey's head mushroom. After the fire boils, turn to a low fire and cook until the lamb chop is 80% cooked. Then, add in carrot pieces and cook until the lamb chop is soft. After adding salt and chicken essence to season, continue cooking for 3 minutes. 2. He washed the lamb chops and soaked them in cold water for about an hour. Then, he boiled water in the pot and put the lamb chops in. After blanching off the blood foam, he scooped them out and cooled them with cold water. He cut the green onions into pieces and sliced the ginger. He poured water into the pot again. He put the lamb chops, green onions, ginger slices, and star anise into the pot. After boiling them over high heat, he changed to simmer them over low heat for about an hour. He picked out the ginger slices and green onions and threw them away. He added an appropriate amount of salt and chicken essence, added coriander and wolfberries, and boiled them over high heat for two to three minutes before turning off the fire. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of home-cooked stewed chicken drumstick
There were many different steps and ingredients to make home-cooked chicken drumsticks. The following common practices could be summarized: 1. The first method was to chop the chicken drumstick into pieces and rinse it with cold water to remove the blood. Then, he sliced the ginger, tied the chives, cut the garlic, and placed the pepper and fennel into the seasoning box. He placed the drumstick into a basin, added salt, dark soya sauce, five-spice powder, garlic, and ginger slices, stirred them evenly, covered them with plastic wrap, and placed them in the refrigerator for 30 minutes to marinate them. Then, he added oil into the hot pot, poured in the chicken pieces, and stir-fried them. After stir-frying the chicken until it hardened, he added the five-spice powder and continued to stir-fry evenly. Then, he poured the chicken pieces into the cast iron pot, poured in boiling water, added the chives, pepper, fennel, and red dates, and simmered them over low heat. Finally, he removed the foam and continued to stew for 30 minutes. After adding an appropriate amount of salt, he stewed for another 30 minutes before serving. 2. The second method was to chop the chicken drumstick into pieces and rinse it with cold water to remove the blood. Then, he added oil into the pot, heated it, and added white sugar to stir-fry the sugar color on a small fire. Then, he added the chicken drumstick to color it. Then, he added hot water, dark soy sauce, light soy sauce, onions, ginger, garlic, aniseed, cassia, and cooking wine. He stewed them in a pressure cooker for 20 minutes before turning off the fire. He poured the stewed chicken in the pressure cooker into the frying spoon, added the mushrooms and fungus, and stewed it for another 10 minutes. Then, he used the fire to collect the juice. Finally, he poured a little sesame oil on it. 3. The third method was to chop the chicken drumstick into pieces and boil it with water to remove the blood. Then, he put oil in the pot, added white sugar, and stir-fried it over low heat. Then, he added the chicken drumstick to color it. Then, he added hot water, dark soy sauce, light soy sauce, onions, ginger, garlic, aniseed, cassia, and cooking wine. He stewed them in a pressure cooker for 20 minutes before turning off the fire. He poured the stewed chicken in the pressure cooker into the frying spoon, added the mushrooms and fungus, and stewed it for another 10 minutes. Then, he used the fire to collect the juice. Finally, he poured a little sesame oil on it. In summary, the cooking method of home-cooked chicken drumsticks could be based on personal tastes and preferences to choose different ingredients and cooking methods.
How to roast lamb scorpion, home-cooked cooking method
Here are a few ways to cook lamb scorpions: ** 1. Cooking Method of Sauce Fragrant Sheep Scorpion ** 1. The ingredients were lamb scorpion, onion, dried chili, fragrant leaves, fennel, cassia, star anise, onion, ginger, garlic, hotpot base, cooking wine, light soy sauce, dark soy sauce, and oyster sauce. 2. Dealing with Sheep Scorpion: - After washing the sheep scorpion, it was soaked in water for two hours to soak out the blood. - He placed it in a pot of cold water, added some cooking wine, and boiled it. Then, he skimmed off the foam (the soup was retained). - He scooped out the cooked lamb scorpion. - He put the onions into the oil pan and fried them for a while. ** 2. Stewed Sheep Scorpion with Radish ** 1. "Prepare ingredients: 2 pounds of lamb scorpion, 1 white radish (small), 1 carrot, 1 spring bamboo shoot, appropriate amount of ginger, onions, garlic, appropriate amount of cooking wine, star anise, cassia, a small amount of pepper, a few red dates, a few Chinese wolfberries, a small amount of incense, appropriate amount of white pepper, dipping sauce (light soy sauce, vinegar, spicy oil, white sesame seeds, gourmet powder, sugar, cumin powder, black pepper powder, coriander powder). 2. Dealing with Sheep Scorpion: - The fresh lamb scorpion was soaked in clear water for one and a half hours. The water was changed midway to remove the blood. ** 3. Another home-cooked method ** 1. "Prepare ingredients: 3 pounds of lamb scorpion, 3 pieces of fragrant leaves, 50 pieces of pepper, 30 pieces of sesame pepper, 50 pieces of white pepper, 3 star anise, 5 grams of fennel, 5 - 8 pieces of Angelica dahurica, 5 nutmeg, 3 tsaoko, 2 pieces of cassia, 1 coriander, 3 dried chilies, a quarter of onion, 3 pieces of ginger, 1 small section of green onion, 3 cloves of garlic, 10 grams of salt, 3 spoons of dark soy sauce, 3 spoons of light soy sauce, 10 grams of sugar, 3 spoons of cooking wine, 3 grams of red rice powder (not necessary), 2 spoons of Pi County bean paste. 2. Dealing with Sheep Scorpion: - The lamb scorpion was soaked in water for two hours. The blood was soaked out and poured away. - After soaking the lamb scorpion in cold water, he blanched it while removing the blood and impurities until the water became clear soup. He left the soup stock for later use. ** 4. How to cook lamb scorpion stew ** 1. Dealing with Sheep Scorpion: - He soaked the lamb scorpion in light salt water for two hours in advance, then rinsed it a few times. - He added water to the pot, put the lamb scorpion in cold water, and added a spoonful of cooking wine to remove the fishy smell. After boiling it over high heat, he removed the dirty things, scooped it out, and rinsed it with warm water. 2. Cooking process: - He poured an appropriate amount of cooking oil into the pot. First, he poured in the sheep scorpion and stir-fried it to lock in the water. He stir-fried it for about 2 minutes. Then, he added 1 spoonful of dark soy sauce, 2 spoonfuls of light soy sauce, and 1 spoonful of oyster sauce and continued to stir-fry over high heat. - He poured in an appropriate amount of warm water, covered the lamb scorpion, and added a few pieces of rock sugar, scallions, and ginger slices. After boiling over high heat, he turned to medium heat and simmered slowly. - After simmering for 40 minutes, he added an appropriate amount of salt and shiitake mushrooms and continued to simmer for 20 minutes. - Before serving, sprinkle an appropriate amount of minced garlic. ** 5. Braised lamb scorpion in a charcoal pot ** 1. Dealing with Sheep Scorpion: - After chopping the sheep scorpion, he soaked it in clear water for a while to soak all the blood from the bones. - He poured cold water into the pot and added some white vinegar to remove the fishy smell. After blanching for 3 minutes, he scooped it out and controlled the water content. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The home-cooked method of braised dishes
The home-cooked dish was a traditional Chinese dish. It was usually stewed with a variety of vegetables and meat. It tasted delicious and nutritious. The steps to cook the braised dishes were as follows: 1. Prepare ingredients: streaky pork, potatoes, carrots, tofu, vermicelli, onion, ginger, garlic, star anise, cooking wine, light soy sauce, dark soy sauce, salt, chicken essence, and cooking oil. 2. Preparing the ingredients: Cut the pork belly into thin slices, peel the potatoes and carrots and cut them into small pieces, cut the tofu into small pieces, soak the vermicelli in warm water, mince the onions and ginger, and slice the garlic. 3. Cooking steps: heat up the pot and cool the oil. Add the pork belly and stir-fry until the oil becomes slightly yellow. Add the scallions, ginger, garlic, and star anise and stir-fry until the fragrance comes out. He added cooking wine to remove the fishy smell, light soy sauce seasoning, dark soy sauce coloring, stir-frying evenly, then added potatoes and carrots, stir-frying evenly. 4. He added vermicelli, salt, soy sauce, and an appropriate amount of water before covering the lid. Finally, he put in the tofu pieces. After cooking, he added the gourmet powder and sesame oil. The above is a common method of cooking braised dishes. You can adjust and create it according to your personal taste and preferences.
The home-cooked cooking method of abalone
The following are some common cooking methods for abalone: ** 1. Roasted Abalone in Home Style ** 1. He soaked the abalone in clear water and waited for it to soften before removing the internal organs and impurities. Then, he washed it repeatedly. 2. He poured water into the pot, added onions and ginger, and boiled the water until it was boiling. Then, he added the abalone and boiled it for about 10 minutes until it was completely cooked. He took it out and gently drained the water. 3. He poured an appropriate amount of oil into the pot, added onions and ginger, and stir-fried them until fragrant. Then, he added an appropriate amount of cooking wine and light soy sauce to continue stir-frying them until fragrant. Then, he added an appropriate amount of ingredients and main ingredients to stir-fry them. ** 2. Steamed abalone ** 1. He prepared fresh abalone, ginger slices, green onions, minced garlic, cooking wine, light soy sauce, sugar, pepper, and other raw materials. 2. The live abalone could be handled by the seller. Then, the processed abalone would be steamed with ginger slices, onions, cooking wine, and other seasonings. Then, according to personal taste, soy sauce, sugar, pepper, and other seasonings could be added. ** 3. Steamed abalone with garlic vermicelli ** 1. He removed the abalone from the shell, removed the black part, and brushed it clean with a small brush. 2. After cleaning the abalone, he changed it into a cross knife (vertically and horizontally), and put it back into the shell after changing the knife. 3. Put the soaked vermicelli (soaked in cold water) at the bottom of the plate and chop the garlic (don't shoot). ** 4. Braised Abalone ** 1. Prepare fresh abalone, sliced ginger, chopped green onions, minced garlic, minced green garlic (or chopped green onions), light soy sauce, dark soy sauce, white sugar, yellow wine, oil, water starch (raw flour and water), soup stock (or chicken essence, water), and other raw materials. 2. He took the abalone out of its shell, removed the black intestines, and washed it. 3. Add an appropriate amount of water into the pot, add ginger slices, green onion segments, and yellow wine. After boiling, add abalone and cook for 3 - 5 minutes until it is cooked. Take it out and set aside. 4. Add an appropriate amount of oil into the pot, add in minced ginger, garlic, and green garlic, stir-fry until the fragrance comes out. Add light soy sauce, dark soy sauce, white sugar, and an appropriate amount of stock (or chicken essence, water). After boiling, turn to low heat and cook for about 5 minutes until the juice is thick. 5. He placed the cooked abalone into the pot and evenly wrapped it with braised sauce. He boiled it for 2 - 3 minutes to let it fully absorb the taste, then took it out and placed it on a plate. 6. He added starch to the remaining braised sauce in the pot to thicken the sauce, poured the braised sauce on the abalone, and finally sprinkled minced garlic or shallots to decorate. ** 5. Hawthorn abalone (stewed)** 1. After removing the internal organs of the abalone and washing it, he added water to boil the abalone in the pot until it was cooked, then took it out and removed the shell. 2. The hawthorn slices were chopped into pieces and placed in the pot with hot water. They were boiled over low heat until they were slightly thick. 3. Add the abalone and cook it for a while before eating. ** 6. Stewed abalone with potatoes ** 1. Prepare abalone (choose the quantity according to personal preference), potatoes, chicken essence, cooking wine, salt, sugar, aniseed, pepper, chili, onion, ginger, and other ingredients. He cooked the dish according to the conventional steps of stewing vegetables. ** Seven, braised pork ribs with small abalone ** 1. He prepared fresh abalone, ribs, ginger, onions, garlic, cassia, star anise, braised soy sauce, dark soy sauce (for coloring), cooking wine, sugar, sesame oil, and other ingredients. 2. After processing the ribs and abalones, he cooked them according to the usual steps of cooking. ** 8. Abalone and Potato Strips ** 1. He added oil to the pot, added star anise, pork belly slices, scallions, and ginger slices, and stir-fried the potato strips for a while to remove the raw smell. 2. He added soy sauce, Huadiao wine, and stir-fried it. Then, he added water (boiling water), oyster sauce, sugar, salt, pine fresh, and other seasonings. 3. The potato strips were stewed for six to seven minutes until they were cooked. In the remaining three minutes, the cooked abalone was added (it was easy to overcook if it was placed too early). Kelp strips could also be added. The novel "Devour the Starry Sky 2: Land of Origin" is equally exciting. Everyone is welcome to click and read it!
The cooking method of home-cooked cakes
The following are the cooking methods of several home-cooked pancakes: ** 1. How to make ordinary home-cooked pancakes ** 1. ** Prepare materials ** - 500 grams of flour, 5 grams of edible salt, 160 grams of boiled water, 160 grams of cold water, 30 grams of fine cornflour, 3 grams of salt for the pastry, and 50 grams of hot oil for the pastry. 2. ** Making dough ** - He put 500 grams of ordinary flour in the basin, added 5 grams of edible salt, and stirred well. Then, he added 160 grams of boiling water into the flour in small amounts and stirred it into flour. Then, he poured 160 grams of cold water and continued to stir until there was no dry flour. Then, he kneaded it into a dough, covered it and let it relax for 10 minutes. He kneaded it into a smooth dough again, applied a thin layer of oil on the surface, and put it into a fresh-keeping bag to wake up for 30 minutes. 3. ** Making pastries ** - Add 30 grams of fine cornflour and 3 grams of salt into the bowl, pour 50 grams of hot oil into it, and stir it into a thin pastry. 4. ** Shaping and Pyrotyping ** - The sobered noodles were taken out and placed on a chopping board sprinkled with dry flour to prevent them from sticking. After sorting them into a circle, they were divided into four portions. Knead each portion into a smooth dough, cover it with a preservation bag, and let it rest for 5 minutes. He took a piece of dough and pressed it flat to roll it into a round cake. When rolling, he sprinkled dry flour, poured it over the pastry, and baked it. ** 2. Another cooking method for home-cooked pancakes ** 1. ** Prepare materials ** - 300 grams of flour, 5 grams of sugar, 120 grams of boiling water, 120 grams of cold water, two spoonfuls of flour and one spoonful of oil for making the pastry. 2. ** Making dough ** - First, he poured the flour into a basin, added white sugar, poured 120 grams of boiling water, and stirred it. Then, he poured 120 grams of cold water, stirred it into a dough, and rubbed it on the dough mat for two minutes. Spray some oil and arrange it into long strips. Divide it into three portions and knead it into a round shape. Spray a layer of oil and cover it with plastic wrap for 40 minutes. 3. ** Making pastry and plastic baking ** - The pastry was made in the ratio of two spoonfuls of flour and one spoonful of oil. He rolled out the dough, spread the pastry evenly, cut it at the radius, rolled it up from one side, pinched the joint and the mouth of the agent, pressed the small end up flat, and rolled it into a cake (both sides had to be rolled). He placed it in a pre-heated pot, sprayed oil to lock the moisture, and baked it over medium heat (note that the time could not be too long, or it would become hard). ** 3. Traditional home-cooked cake cooking method ** 1. ** Prepare materials ** - 500 grams of white flour, 300 grams of water, 100 grams of cooking oil, 5 grams of refined salt. 2. ** Production process ** - He poured the white flour into a basin, added water and stirred it up (hot water was used all year round), stirred it with a stick, placed it on the chopping board, and kneaded it slightly. Then, he pulled out 10 agents, rolled them out one by one with a rolling pin, brushed with oil, sprinkled with refined salt, and rolled them up. Then, he rolled them into a large round cake with a diameter of about 12 cm, brushed oil on both sides, and turned them into golden yellow on a griddle. ** 4. How to make half-hot noodles home-cooked cake ** 1. ** Prepare materials ** - 300 grams of normal flour, 100 grams of hot water, 100 grams of cold water, 1 gram of salt, and 20 grams of oil. 2. ** Making dough ** - Add 1 gram of salt to the flour and stir evenly. Divide the flour between chopsticks. Mix half of it evenly with hot water at about 90 degrees Celsius (the temperature of boiling water after two minutes), and mix the other half evenly with cold water. Then knead it into a dough. The novel "Winter in Hokkaido" is equally exciting. Everyone is welcome to click and read it!
The cooking method of the fruit dumpling is a home-cooked method
There were many ways to make the fruit peel. The following was one of the common ways: 1. He prepared the hawthorn, washed the hawthorn, removed the core, and placed it into the pot. 2. He added an appropriate amount of rock sugar and water, boiled it over high heat, and squeezed in some lemon juice. 3. He continued to cook until the soup thickened. 4. After letting it cool slightly, he placed it into the wall breaker and beat it until it was fine. 5. He placed the prepared hawthorn sauce into the roasting tray and smoothed it out. 6. He placed the pan on the heater to dry it. 7. It rolled from one end to the other. 8. Just cut it into the size you need. This was a simple home-cooked dish, and you could adjust it according to your personal tastes and preferences.
Boiled fish, cooking method, home-cooked method
The following is a cooking method of home-cooked boiled fish: 1. Food preparation: - Grass carp and the like were selected, the main bone spur of the fish was removed, sliced, and washed. - He prepared the ingredients, such as washing the bean sprouts (which could be used as a base), chopping the ginger, garlic, and millet pepper, as well as preparing cassia, star anise, chili powder, chives, coriander, soy sauce, oyster sauce, sesame oil, an appropriate amount of salt, cooking wine, and so on. 2. Marinated fish slices: - The fish slices were marinated in cooking wine and ginger for half an hour. 3. Finishing the side dishes: - For example, bean sprouts and other basic ingredients, boil hot water in the pot, pour the water into the pot, scoop it out, and put it on a plate as a base. 4. Stir-frying base: - After heating the pot and cooling the oil, he added the chopped millet pepper, ginger, and garlic. He also added the spicy fish hotpot base that he bought from the supermarket in an appropriate amount and stir-fried it. - He added boiling water, then added in the spices such as Cassia, aniseed, light soy sauce, oyster sauce, sesame oil, and a suitable amount of salt. 5. Boiled fish slices: - Put in the marinated fish slices and try not to flip them. - Cook until the fish is cooked. 6. Final treatment: - He took it out of the pot and placed it on a plate. He added chili powder, garlic, and chives, and tried to make them evenly distributed. - The oil in the hot pot was slightly smoking as it was poured into the bowl. - After adding the chopped coriander, the spicy and delicious boiled fish slices could be completed. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
The cooking method of mutton soup is a home-cooked method
Here are some cooking methods for home-cooked mutton soup: 1. ** Prepare the ingredients ** - He chose the mutton from the front leg, the lamb scorpion, and other parts and cut them into evenly sized pieces. - Prepare the ingredients, such as onions, ginger, Angelica dahurica, white radish, white pepper, green garlic sprouts, Chinese wolfberries, coriander, etc., and also prepare a small amount of cardamom, amomum, fennel, and other spices, as well as white wine or cooking wine. 2. ** Initial treatment ** - Soaking: Put the mutton in cold water for 15 minutes to 2 hours. You can add light salt water to the soaking water. During the soaking process, the internal blood will be soaked to reduce the smell. If time permits, you can change the water midway. After soaking, wash it with water. - Blanch water: Put cold water into the pot, add ginger slices, cooking wine, or a small amount of green pepper. After the water boils, remove the floating foam and fish out the mutton. If you want the soup to be more delicious, you can wash the blanched mutton in warm water again. 3. ** Stewing process ** - Add water: Add enough cold or hot water to the pot at once (different methods vary) and add the processed mutton. - Adding seasonings: Add onions, ginger, Angelica dahurica, and other seasonings to remove the fishy smell and freshen up. Some methods will also add a small amount of cardamom, amomum, fennel, etc. to increase the flavor. Note that star anise, cassia, and cloves are generally not recommended to be added. Otherwise, it may make the soup black and taste strange. Some methods would add half an onion, a few slices of ginger, two onion segments, and an appropriate amount of white wine to remove the fishy smell. - Heat and time: After the fire is boiled, turn to medium or low heat and simmer for 40 minutes to more than an hour. During this period, you can add white radish and other ingredients at a certain time according to the specific method. Some methods required that the pot lid was not covered when stewing so that the hot air could evaporate and take away the smell. 4. ** Finishing seasoning ** - When it was almost out of the pot, add an appropriate amount of salt to season. You can also add white pepper powder according to your personal taste, sprinkle with goji berries, coriander, etc. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Mung bean soup cooking method, home-cooked method
There were many ways to make green bean soup. He could summarize several common methods. First, the green beans needed to be washed and soaked for a period of time, usually 1-3 hours. Then, he put the green beans into the pot, added an appropriate amount of water and sugar, and boiled them on high heat for 15-40 minutes until the green beans bloomed and the soup became thick. Finally, according to personal taste, you can add rock sugar or white sugar to taste. Mung bean soup could be drunk hot or placed in the refrigerator and taken at any time. In general, the cooking method of green bean soup was easy to learn and could be adjusted according to personal tastes and preferences.
The cooking method of Jianyang mutton soup is a home-cooked method
The following is a home-cooked recipe for Jianyang mutton soup: 1. "Food preparation: Prepare 2500 grams of mutton, 1000 grams of bones, 20 pieces of pepper, 1 piece of ginger, 2 pieces of carp, 3 pieces of white Kou, 3 pieces of Amomum villosum, 3 pieces of Sansai, 100 grams of sheep oil, appropriate amount of chicken essence, appropriate amount of gourmet powder, appropriate amount of jujube, Chinese wolfberries, and onions. You can also prepare side dishes such as white radish. In addition, prepare spices such as hawthorn, tsaoko, fragrant leaves, star anise, ginger, sand ginger, and dried orange peel (if there are not so many spices, at least prepare star anise, pepper, and dried orange peel to suppress the smell of mutton). Pack the spices in empty tea bags or gauze. For dipping, prepare white fermented bean curd, cut coriander into small pieces, and cut two chaste strips into powder. 2. Treatment of mutton: Cut the mutton into large pieces, soak it for 3 hours to remove the blood, wash it clean, and then blanch it in cold water to remove the blood foam. Then, wash it clean with warm water. 3. Dealing with Crucian Carp: After the Crucian Carp is cleaned, apply a little salt to prevent it from sticking to the pot. Add vegetable oil and pork oil to fry the fish in the pot. Then, put Amomum villosum, White Kou, Sansai, Ginger, and the fried Crucian Carp into a bag and tie it tightly. 4. Boil the soup: Put the bag containing the Crucian Carp and other ingredients into a pot of boiling water and boil it for 20 minutes on high heat until the soup turns white. Add the mutton and bones that have been blanched in water and cook it for about an hour on low heat. Then scoop it up and let it cool. 5. Slicing: After cooling, cut the mutton as thick as possible. 6. Finally, cooking: When it's time to eat, add vegetable oil and sheep oil into the pot. After it's heated, add ginger slices and mutton to stir-fry. When the oil is slightly spat out, add the boiled mutton soup and boil it for 5 minutes. Then add salt, chicken essence, gourmet powder, pepper to season. Add an appropriate amount of jujube, wolfberries, onions, and also white radish to enrich the dishes. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!