Black goat

The meat of the black-bone black goat is different from that of ordinary goats. The meat of this kind of goat is more delicious and grows very slowly. It is raised slowly by humans and fed with various nutritious ingredients, which makes the mutton very nutritious. It can not only replenish vitality, but also regulate the body and help promote absorption. What are the methods of cooking the five-grain black goat?

Black goat and burdock casserole

Ingredients: mutton, burdock, ginger slices, enough water, salt, chopped green onions

Method: 1. Chop the mutton into pieces and blanch it to remove the blood foam.

2. Add peeled and chopped burdock and ginger slices, and add enough water. Bring to a boil over high heat, then turn to low heat and simmer for two to three hours, until the soup is thick and white.

3. When serving, add salt and sprinkle with chopped green onions.

Tips PS. When the soup is halfway cooked, add a little salt to make the mutton more flavorful.

Ingredients: 4 lamb leg bones, 100g white rice, 1 large piece of old ginger, crushed, 1/2 teaspoon salt, 1/2 teaspoon tangerine peel

Method: 1. Add enough water to a flat deep pot in a ratio of 1:7 between rice and water, add rice, lamb bones, ginger and tangerine peel, bring to a boil over high heat, then simmer over low heat for 40-50 minutes; do not leave during the process, check and stir frequently to prevent the water from drying up and sticking to the pot.

2. Remove the ginger and tangerine peel and discard them before serving. Add 1/2 teaspoon of salt to season. Adding salt can also reduce the mutton smell.

Medicinal Lamb Ribs

Ingredients: 600g lamb ribs, 10g angelica, 10g chuanxiong, 15g astragalus, 1 slice cooked rehmannia, 10g tangerine peel, 5g cassia bark, 5g cinnamon, 10g wolfberry, 3 tablespoons sesame oil, 10g sliced ​​ginger, 500cc rice wine, a pinch of salt

Method: 1. Wash the lamb ribs, blanch them in boiling water to remove the blood, then remove them and wash them with cold water; rinse all the medicinal materials with cold water to remove impurities and set aside.

2. Heat a pan, add sesame oil and ginger slices, sauté until fragrant, then add the lamb ribs from step 1 and stir-fry until fragrant. Add rice wine and stir-fry until well-flavored.

3. Take a casserole, put all the herbs in step 1 except wolfberry into the casserole, add 1300cc of water and boil.

4. Pour the lamb ribs from step 2 into the mixture from step 3, bring to a boil over high heat, then simmer over low heat for about 1.5 hours. Add wolfberries and season with salt.