1, stewed mutton with ginseng slices. Mutton is a tonic in winter. Eating more can keep out the cold. Nowadays, many people eat mutton in summer to supplement their health. This dish is a stew that can be eaten all year round. Prepare ingredients: mutton (fat and thin) (250g) white radish (200g); American ginseng (5g); Onion (15g), ginger (15g), salt (4g), monosodium glutamate (1g) and cooking wine (30g). Cooking method: 1. Wash mutton, cut into strips, soak in boiling water pot, and take out for later use; 2. Wash and peel the white radish and cut it into strips; 3. Slice onion, ginger and American ginseng respectively; 4. soak the slices of American ginseng in warm water; 5. Put the pot on a big fire, pour 1000ml of clean water, and add mutton, American ginseng slices, onion slices, ginger slices and cooking wine; 6. After boiling, simmer with low fire until the mutton is soft and rotten; 7. Pick out the onion and ginger slices, add salt, radish strips and monosodium glutamate and stew for 10 minutes. Mutton is tender and easy to digest, with high protein, low fat, more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and resisting cold. Stewed mutton with ginseng slices can replenish deficiency and strengthen the body if eaten more. 2, hot pot. Hot pot is also called shabu-shabu, mainly mutton shabu-shabu, vegetables and bean products. At present, there are two theories about the origin of hot pot: one is that it was in the Three Kingdoms period or Yang Di era, when the "bronze tripod" was the predecessor of hot pot; The other is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China. Chongqing hot pot is recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least 1700 years. Ingredients: 500m milk, 250g pumpkin, accessories: broccoli, carrots, mushrooms, coriander, seasoning: salt and black pepper. The practice and steps of milk hot pot Step 1: Blanch broccoli for standby, blanch mushrooms for standby, control water to dry, and cut pumpkin and carrot into pieces Step 2: Put a small amount of water in the pot to boil. Step 3: Add milk, and all the materials are ready for washing. Step 4: Pumpkins and carrots ripen relatively slowly, so put them first. When the pumpkins and carrots are soft, add mushrooms and broccoli.