Green practice of green mutton - mutton in casserole

Relatives raise their own sheep. Every winter, they send fresh and tender mutton, which is a treasure and absolutely green food. Green mutton needs to be green, so I try to add as few spices as possible. I don't want anise, seasoning, cinnamon, fragrant leaves... All of them. I just want to keep the freshness of mutton to the maximum.It is the best season to eat mutton in the cold winter. Mutton tastes sweet but not greasy. It is warm but not dry in nature. It has the effects of Tonifying the kidney and Yang, dispelling cold while warming, warming blood and invigorating the spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body. It is really a good thing to kill two birds with one stone.

Main Ingredients

• Fresh mutton appropriate amount

Auxiliary Ingredients

• Scallion segment appropriate amount
• Ginger slices appropriate amount
• Carrot cubes appropriate amount
• Tomato and onion sauce appropriate amount

1. If mutton is cooked in a casserole throughout the whole process, the ratio of water to meat should be 4:1, and simmer for 1.5 hours.2. When cooking mutton, you can add an appropriate amount of cooking wine and ginger, which can not only remove the smell of mutton, but also maintain the original flavor of mutton.3. Patients with fever and diarrhea and those with accumulated heat in the body had better not eat it.