It’s cold, it’s time to eat lamb to make up! Lamb is warm and suitable for winter. Today, I brought you the practice of braised lamb stewed radish. The flesh is soft and fragrant, and the soup is delicious. After adding the radish, the mutton is not fishy, and the umami taste is doubled. Friends who like to eat mutton may wish to try it.
2 pounds of lamb, 1 radish, shallot, ginger, cinnamon, Chenpi, red dried peppers, raw soy sauce, old soy sauce, cooking wine, rock sugar, oil.
Peel the white radish, cut into small pieces, pour in boiling water and simmer, remove the drain.
Chop the mutton into small pieces. After washing, put the lamb directly in a cold water pot, add a little cooking wine and ginger, and simmer the lamb.
After boiling the water in the pot, cook it for a few minutes, completely cook the blood of the lamb, and then use a spoon to skim the foam on the surface and remove the mutton. (The floating foam has been skimped, and the remaining soup can be stewed with lamb.)
Do not need to put oil in the pan. After the pot is heated, pour the mutton and squeeze the water vapor in the mutton.
Then it comes out. If there is oil in the pot, you don’t need to put oil anymore. If there is no oil, add a small amount of oil and add rock sugar to stir -fry the sugar.
When the sugar in the pot becomes dark brown foam, pour it into the lamb just fried and stir -fry evenly.
Add a little ginger, red dried peppers, cinnamon and Chenpi, and a little bit of old soy sauce and raw soy sauce.
Pour in hot water, cover the pot, and boil the heat after the heat is boiled.
Open the lid, add the onion knot, add salt and season. Pour the white radish after the water, stew together for about 20 minutes. No need to cover the pot at this time.
Wait until the radish in the pot is cooked through the flavor and the radish becomes transparent. Sprinkle with coriander or green garlic.