Mutton and ginseng are both warm foods, and there is no difference in nutrients. They can be eaten together in small quantities, but not in large quantities. Therefore, eating too much warm food can easily cause symptoms such as getting angry and discomfort. Healthy people suggest eating a small amount at a time, which is suitable for people with physical weakness, blood deficiency and cold hands and feet.

Recommended practice

Ingredients: mutton 1000g, water-borne yuba 150g, water-borne auricularia 75g, sheep cabbage 150g, coriander 20g, ginseng 20g, cooking wine 35g, refined salt 4g, monosodium glutamate 3g, sugar 3g, onion ginger 30g and soup 65438.

working methods

1. Put the mutton in a boiling water pot, blanch it thoroughly and take it out.

2. Put the mutton into the pot, add enough water, add 20g of cooking wine, seasoning bag, onion and ginger slices, and cook until cooked.

3. Cut the mutton into small pieces; Cut yuba and coriander into sections; Cut the cabbage into small pieces.

4. Put the broth into the pot, add ginseng and cook for 10 minutes, pour into the hot pot, and add the mutton slices.

5. Add yuba, auricularia auricula and Chinese cabbage, add cooking wine, refined salt, sugar, onion, ginger juice, monosodium glutamate and sesame oil to boil, add coriander, and add Chili oil and marinated shrimp oil to taste.