How to make mutton delicious and nutritious

　　1. Cumin mutton

　　Ingredients: 300g mutton, 15g cumin, 50g bamboo shoots, 1500g oil (approximately 75g consumption), 20g cooking wine, 1g salt, 15g sugar, egg 30g, 7g MSG, 30g spicy paste, 50g water starch, 10g sesame oil, a little each soup and noodles

　　practice:

　　1. Wash the mutton, slice it and put it in a bowl, then add two portions of eggs, starch and noodles, mix well and set aside; wash the bamboo shoots and set aside;

　　2. Put an appropriate amount of cooking oil in the pot, wait until the oil is 50% hot, then add the meat slices and cut them open, then add the bamboo shoot slices, stir-fry and pour them out together. Continue to heat the remaining oil in the pot, then add spicy paste, salt, sugar, MSG, cooking wine, cumin, soup, and at the same time, add meat slices, bamboo shoots and other ingredients, stir with a spoon to add some gravy, and finally pour sesame oil to serve.

　　2. Braised mutton

　　Ingredients: 500 grams of lamb rib meat. Ingredients: 20 grams of carrots, 50 grams of green garlic segments. Seasoning: 30g soybean oil, 30g white wine, 40g Shaoxing wine, 5g chili sauce, 10g soy sauce, 2g sugar, 20g green onion and ginger slices, 4 star anise

　　practice:

　　1. Wash the lamb ribs and cut them into 4 cm square pieces for later use; wash the carrots and slice them for later use; wash the green garlic and cut into sections for later use;

　　2. Put the lamb ribs into the pot and add an appropriate amount of water, then add a little green onion, ginger slices, white wine and bring to a boil. Blanch the lamb ribs for about 1 minute, take them out and wash them in clean water. At this time, heat the soybean oil in the pot, add the green onions and ginger slices and stir-fry until fragrant. Stir-fry the mutton and carrots, then add Shaoxing wine and sugar and stir-fry for 1 minute before serving.

　　3. Stir-fried mutton with green onions

　　Ingredients: Lamb leg meat (200g net), green onion (200g), garlic (1 clove), pepper powder (a little), rice wine (20g), soy sauce (50g), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50g)

　　practice:

　　1. Remove the tendons from the lamb leg, cut into large thin slices and set aside; wash the green onion, cut into rotary knife cubes, stir-fry and set aside;

　　2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, pepper powder, and lamb leg slices in a bowl. Then put raw oil, sesame oil, garlic (broken) into the pot and heat it up to high heat, then add mutton leg slices, green onions and other ingredients, explode it several times quickly with strong fire, add a little sesame oil, vinegar and serve.

　　4. Lamb chops with scorpions

　　Ingredients: 12 suckling lamb short ribs, 100 grams of vermicelli, 12 whole scorpions, 1 egg, flour, a little sesame, 12 napkin flowers, a little MSG, salt and pepper.

　　practice:

　　1. Wash the lamb chops, then chop into 6 cm long sections and set aside; 2. Soak the vermicelli and set aside;

　　2. Add the seasonings to the lamb chops and cook until cooked. Remove and cover with flour. Pat evenly and evenly coat each lamb chop with egg liquid. Sprinkle with sesame seeds to stick it firmly and set aside. Put an appropriate amount of cooking oil in the pot. When it is 70% hot, add the lamb chops. Take them out when they are golden brown. Then insert the folded dinner paper at the end with the bones exposed and stack them neatly on the edge of the plate.

　　3. Heat the oil until it is 80% hot, then put the vermicelli in the oil pan and fry until crispy, take it out and place it in the middle of the ribs. Then put the fried whole scorpion on the vermicelli and it is ready to serve.