The main climate in autumn and winter is dry, and mutton can warm the middle and tonify the deficiency, which is suitable for eating in autumn and winter. Cooking school, Anhui New Oriental now recommends stewed mutton, hoping that your body can resist the cold in winter through food supplements.

Raw materials:

A leg of lamb, cut into pieces, so that the butcher can cut it into large pieces. Two potatoes, one carrot, two carrots, one onion, one slice of sauce and a proper amount of pepper. So the whole white pepper can be stewed together.

Exercise:

1, the leg of lamb is fished out with boiling water and put into the soup, and appropriate amount of water and pepper are added (people who are afraid of eating pepper can wrap it in gauze). Pepper can remove the fishy smell of mutton very well, and heat it with strong fire.

2. While stewing mutton, handle other materials. Cut the onion into sections, cut the ginger into large pieces, and mash. Peel the radish and potatoes and cut them into large pieces.

3, the ginger is very broken, so that the ginger juice can be boiled out, and the soup will absorb the ginger juice, which is slightly spicy, cool and delicious.

4. Add all the ingredients into the soup, boil it with high fire, remove the foam, and simmer it with low fire for at least 1 hour.

5, add salt and white pepper after the pot, and coriander!