First, cut the mutton into cubes about three centimeters, soak it in clear water for two hours, put the frying spoon on the fire, pour in the right amount of linseed oil, heat it, add the meat and stir-fry for eight minutes. When the mutton is brownish red, add vermicelli, appropriate amount of onion, garlic sprout, salt, pepper water, soy sauce, ginger slices, pepper slices and balsamic vinegar, and stir-fry for a few times. The characteristics of this dish are: good color, fragrance, taste and shape, fat but not greasy, brownish red in color and tender and fragrant in meat. Cooked high-quality mutton has both the fragrance of chicken and the softness of rabbit meat. Another legend is that the PH value of a well near Huangqu Bridge is alkaline, and foreigners who eat in Huangqu Bridge are generally not used to their boiled water, unless they make tea, the taste is very astringent. But it is this kind of water that makes the lamb of Huangqu Bridge. After the mutton of Huangqu Bridge is cut, it needs to be cold soaked in this water to remove the blood. The soaked mutton is not only tasteless, but also tender.

Method for preparing nutritional value

First, cut the mutton into cubes about three centimeters, soak it in clear water for two hours, put the frying spoon on the fire, pour in the right amount of linseed oil, heat it, add the meat and stir-fry for eight minutes. When the mutton is brownish red, add vermicelli, appropriate amount of onion, garlic sprout, salt, pepper water, soy sauce, ginger slices, pepper slices and balsamic vinegar, and stir-fry for a few times. The characteristics of this dish are: good color, fragrance, taste and shape, fat but not greasy, brownish red in color and tender and fragrant in meat. Cooked high-quality mutton has both the fragrance of chicken and the softness of rabbit meat. Another legend is that the PH value of a well near Huangqu Bridge is alkaline, and foreigners who eat in Huangqu Bridge are generally not used to their boiled water, unless they make tea, the taste is very astringent. But it is this kind of water that makes the lamb of Huangqu Bridge. After the mutton of Huangqu Bridge is cut, it needs to be cold soaked in this water to remove the blood. The soaked mutton is not only tasteless, but also tender.

Edit the nutritional value of this paragraph.

Mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.

Mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.