After “Xiaohan”, we will enter the coldest “three or nine days”. Ha ha, it’s the best season to eat mutton again. In winter, the Yang of the human body is hidden in the body, so the body is prone to cold hands and feet and poor blood circulation. According to traditional Chinese medicine, mutton tastes sweet but not greasy, and is warm but not dry. It has the effects of Tonifying the kidney and Yang, dispelling cold in warmth, warming Qi and blood, appetizing and strengthening the spleen. Therefore, eating mutton in cold winter can promote blood circulation, increase human body heat, resist the wind and cold, nourish the body, have the dual effects of nourishing and preventing cold, and eat large pieces of meat to fill the mouth, It’s a beautiful thing to kill more with one stone.


1000g Lamb Chop
1 white radish
3 green garlic


Step 1
Chop the lamb ribs into large pieces, cut the white radish into large pieces, put the mutton, radish and green onion into the pot and boil them in cold water. After 3 minutes, turn off the fire, take out the lamb ribs, rinse them with warm water, and don't pour out the rest

Step 2
Put ginger, garlic, garlic white of green garlic and dry pepper into the oil pan and stir fry until fragrant

Step 3
Stir fry the lamb ribs for a while, add cooking wine, raw soy sauce, old soy sauce, red dates, rock sugar and water

Step 4
Put the fragrant leaves, star anise, grass fruit, cinnamon and fennel into the pot

Step 5
After boiling, turn to low heat and simmer for about 2 hours until the mutton is soft and delicious. Sprinkle green garlic leaves

Step 6
Stew over low heat throughout the whole process. It's best not to open the lid on the way. The soup doesn't have to be too dry. It can be used to make the soup of mutton noodles