Mutton stewed with Angelica sinensis and ginger \x0d\ Mutton contains protein, fat, sugar, vitamin B 1, vitamin B2, nicotinic acid, phosphorus, iron and sodium, and has the functions of tonifying middle energizer, relieving pain, consolidating kidney and strengthening yang. Angelica sinensis has the function of enriching blood and promoting blood circulation. \x0d\ This dish has the effects of warming stomach, dispelling cold, warming qi and blood, stimulating appetite, strengthening spleen and benefiting stomach qi, and is a delicious food suitable for parturient. \x0d\ Ingredients: mutton 350g, angelica sinensis 15g, ginger 10g, salt, pepper, monosodium glutamate, sugarcane juice and peanut oil. \x0d\ Production: 1。 Peel ginger, wash with Angelica sinensis, and slice ginger; Wash mutton, cut into pieces, blanch in boiling water pot, and wash with cold water for later use. \x0d\2。 Put the pot on fire, add appropriate amount of water to boil, add ginger, angelica, mutton slices and sugarcane juice, cover the pot, simmer until cooked, add pepper, peanut oil, salt and monosodium glutamate, and cook for a while. \x0d\ Features: fresh and tender, spicy and slightly sweet.