民间有“药补不如食补，食补不如汤补”的说法。其中羊肉汤在滋补汤类中更 是汤中之首。羊肉汤甘温，能温阳散寒，补益气
血，强壮身体，经常炖服，疗效可与参茸媲美。羊肉汤含有大量蛋白质、脂肪、维生素，以及钙、钾、铁、磷等，营养价值
远在其它汤类之上。
主要材料：
肉片250g
大白菜（切块）200g
水1000g
葱段10g
盐2勺匙
料酒5g
制作方法：
1、将大白菜洗净切块，装盘备用。
2、将油、葱段放入主锅内，以120度/3分钟/小勺爆香，加入切好的白菜，以110度/12分钟/逆转小勺拌炒。
3、将水以100度/15分钟/小勺烧沸，然后将羊肉片、盐、料酒加入主锅内，以100度/2分钟/逆转小勺烹煮，结束后装盘趁热享用。
Main ingredients
250g sliced meat
Chinese cabbage (cut into pieces) 200g
1000g of water
10g scallions
2 tablespoons of salt
Cooking wine 5g
Direction
1. Wash the Chinese cabbage and cut into pieces, set aside for later use.
2. Put the oil and green onion into the mixing bowl, saute at 120°C/3 minutes/spoon, add the chopped cabbage, stir fry at 110°C/12 minutes/reverse spoon.
3. Bring the water to a boil at 100 degrees/15 minutes/spoon, then add the lamb slices, salt, and cooking wine to the mixing bowl, cook at 100 degrees/2 minutes/reversing a small spoon, and then serve while hot.