Chongqing Homemade Lamb and Radish Roast

Name: Chongqing Homemade Lamb and Radish Roast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 catty Lamb with skin; 2 catties radish; Some Green onions; Some Vinegar; Some White wine; 2 pieces Bubble ginger; 6 Sea pepper; Some Cooking Wine; Some salt; Some pepper; Some Tangerine peel; 150g Cooking oil; Some Pixian Douban; 3 pcs star anise; 3 pieces Sanna; 2 pcs Tsaoko; 2 tablets Bay leaf; 2 small pieces Cinnamon; 1/2 whole piece ginger; 5 Fu garlic; Some Sugar

by Dad Yanlin

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

In the mid-winter season, the wind is bitterly cold. Sitting in a warm home, a plate of roast lamb with radish, two or three side dishes, and a bowl of shochu. Chew slowly, it is delicious. Seeing the wife and son around me eating happily, I couldn't help but pick up another piece of mutton and have a shochu. It was really happy and satisfying!

Chongqing Homemade Lamb and Radish Roast

1. Cut the mutton with skin into pieces (the best one can eat in one bite), slice the ginger, heat the cooking oil to 60%, add the mutton, ginger slices, and white wine and stir-fry together, wait for the moisture to dry (not too dry), and the mutton shrinks , Emit the aroma, shovel the lamb. Keep oil in the pot.

Chongqing Homemade Lamb and Radish Roast recipe

2. Pixian Douban, garlic, soaked ginger and soaked sea pepper are sautéed in a pot and fry until fragrant. Add water that is estimated to overwhelm the lamb and boil for a while.

3. Lamb, San Nai, star anise, grass fruit, cinnamon, bay leaf, vinegar, sugar, salt, pepper, tangerine peel, green onion, cooking wine, add water to submerge the appearance of lamb. Cover the pot and simmer over low heat for more than 60 minutes, until the mutton is 80% rake.

4. Add radish, burn until radish rake, mutton sticky.

5. Add coriander and put on a plate.

Tips:
Personally, the mutton is not very raked, it's chewy and delicious. The sugar can also be added to the oil at the beginning, and the lamb is added when the sugar is frothy, so that the lamb will be burnt with a bright red color and look good.