Taro mutton soup is rich in nutrition. Taro, for example, is rich in protein, calcium, phosphorus, iron, potassium and other ingredients, and has the functions of invigorating the spleen, resolving hard mass, regulating middle energizer, resolving phlegm, replenishing essence and marrow. Paired with mutton, it is also a good health care product, strengthening the spleen and warming the stomach.

Step 1: soak the mutton in cold water for a while, remove the blood, and the water is basically clear. Take out the water and cut it into cubes about 4 cm. Peel the taro and cut it into cubes the size of mutton. Soak appropriate amount of Radix Codonopsis, Cordyceps, Rhizoma Dioscoreae and Fructus Lycii in water, slice with ginger, and chop with onion.

PS: Pay attention to wearing gloves when cutting taro. Taro mucus can cause skin allergies and is very itchy. No matter how sweet raw taro looks, it should not be tasted. Raw taro contains oxalate, protease and saponin, which will cause toxic reaction.

Step 2: Add the right amount of oil to the pot, heat it, pour the taro into the pot, fry it on medium heat until the edge is brown, and take it out for later use. When fried taro is stewed, it can be made into the shape of a taro stick, and it will not "melt" after stewing for a long time, and it can maintain the soft and glutinous taste inside.

Step 3: Add a proper amount of cold water into the pot, add 4 spoonfuls of cooking wine, some ginger slices and onion segments, put the cold water of the cut mutton into the pot, boil it over medium heat, and cook it for 1 min after all the mutton changes color, then take it out and control the water for later use. Cold water into the pot can prevent protein from solidifying rapidly, force the blood out as much as possible, and reduce the smell of mutton.

Step 4: Prepare a casserole, spread ginger slices on the bottom, and put the soaked Cordyceps sinensis, Chinese yam slices and Codonopsis pilosula, which can prevent the pan from sticking and make the nutrition precipitate more thorough.

Step 5: Put the blanched mutton into a casserole, add enough water, and after the fire boils, cover the lid and simmer for 30 minutes. Pay attention to adding enough water at a time, because the stew takes a long time. If there is too little water in the middle, be sure to add boiling water, otherwise the meat will be tight and cooked slowly.

Step 6: Add the fried taro after half an hour, add 1 tablespoon salt, cover the pot and continue cooking for half an hour.

Step 7: After more than an hour of stewing, the mutton has become soft and rotten, and the soup has become thick, white and sweet. Add about 1 spoon pepper and serve. A pot of delicious mutton stew taro is ready.