Name: Braised Lamb Stewed with White Radish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb (Hind Leg); 1 piece radish; 1 piece Green onions; 1 piece ginger; 4 capsules garlic; Some pepper; 1 piece Cinnamon; 6 Red chili; Some Soy sauce; Some Cooking Wine; a little salt; 1 tablespoon Doubanjiang

Braised Lamb Stewed with White Radish

by Red Macro

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Braised mutton is a traditional Chinese delicacy with a long history, especially the Hui flavor is the most distinctive. The main ingredient is mutton, supplemented by stewed radish. Lamb is warm in nature and suitable for winter consumption. "

Braised Lamb Stewed with White Radish

1. Prepare ingredients.

2. Wash the radish.

3. Wash the lamb and cut it into small pieces, soak in water for 15 minutes to remove blood.

4. Wash the radish and cut it into hob pieces, cut the green onion into oblique pieces, slice the garlic, and shred the ginger.

5. Pour water in the pot, put the mutton pieces in cold water, add ginger and peppercorns to blanch the mutton

6. After the water is boiled, take out the top foam with a spoon and cook for 10 minutes to remove.

7. Pour oil in the pan, and the oil is 60% hot. Put the onion, ginger, and garlic into the low heat and fry the aroma.

8. Pour the blanched lamb and stir-fry evenly. Add the diced pepper, cinnamon and red pepper and stir-fry.

9. Add cooking wine, light soy sauce, dark soy sauce, and bean paste in it and stir-fry evenly.

10. Add boiling water and boil for 1 hour.

11. Put the radishes in and simmer for 15 minutes.

12. Turn the radish into a transparent color, put a little salt and turn off the heat.

13. Finished picture.

Tips:
Add enough water at one time, do not open the lid halfway, do not add water. Pepper can get rid of the fishy smell in lamb.

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Braised Lamb Stewed with White Radish

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Braised Lamb Stewed with White Radish

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