Name: Braised Lamb Stewed with Radish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; 1 White radish; Some Red dates; Some crystal sugar; Some salt; Some Rice wine; Some Soy sauce; Some garlic; Some shallot; Some ginger; Some star anise; Some Cinnamon; Some Fennel; Some Bay leaf; Some Dried chili

Braised Lamb Stewed with Radish

by Emily

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

White radish 1. Enhance the immune function of the body: radish is rich in vitamin C and trace element zinc, which helps to enhance the immune function of the body and improve disease resistance;
2. Helps digestion: the mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;
3. Help the absorption of nutrients: The amylase in radish can decompose starch and fat in food to make it fully absorbed;
4. Anti-cancer and anti-cancer: Radish contains lignin, which can improve the vigor of macrophages and swallow cancer cells. In addition, a variety of enzymes contained in radish can decompose carcinogenic nitrite and have anti-cancer effects. [2]
Mutton 1. Mutton is warm in nature. It is often eaten in winter. It can not only increase the body's calories and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the digestion of the spleen and stomach, and play an anti-aging effect;
2. Mutton is rich in nutrition, which is very beneficial to tuberculosis, bronchitis, asthma, anemia, postpartum deficiency of both blood and blood, cold abdomen, physical weakness and chills, malnutrition, weakness of waist and knees, impotence and premature ejaculation, and all symptoms of deficiency and cold ; It has the effects of invigorating the kidney and strengthening yang, invigorating deficiency and temperature, and is suitable for men to eat regularly."

Braised Lamb Stewed with Radish

1. Material photo

2. Wash the mutton and cut into large pieces; boil a pot of water, pour the mutton in after the water is boiled, and add rice wine, one star anise, one green onion, and ginger slices, slightly scalded with bleeding foam

3. Rinse lamb with water to clean the blood foam, drain and set aside

4. Put a little oil in the pot, add rock sugar, cumin, star anise, cinnamon, dried chili, garlic, onion, ginger, bay leaves and sauté

5. Pour in the drained lamb and stir fry

6. Pour in the right amount of soy sauce, light soy sauce and rice wine and stir

7. Add appropriate amount of water (at least over the lamb), cover and boil over high heat, then turn to low heat and simmer for one hour

8. Then add the white radish that has been cut into a hob and the red dates that have been soaked, and continue to simmer until the lamb is crispy. In the meantime, you can try the taste of the soup, if it is not salty enough, you can add salt, and if it is not sweet enough, you can add more sugar.

9. Out of the pot U^0^U

10. The roasted lamb can be eaten directly, or you can add some garlic to the next bowl of noodles. A bowl of fragrant braised lamb noodles is complete.