Lamb and Radish Pot with Skin

Name: Lamb and Radish Pot with Skin
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 800g Lamb; 500g radish; 50g Ginger onion garlic; 30ml Cooking Wine; 10g pepper; 3g salt; 20g Dried chili; 1 box Thick soup treasure; 30g Doubanjiang

by Lin Binger

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

This time I used mutton with skin. The mutton in the north does taste better. Unlike the mutton in our hometown, you can smell a strong mutton smell from a long distance after stewing. The bowl you have eaten does not need to be boiled. I can’t get rid of the smell after cooking, so there are still two pieces in the refrigerator that I haven’t finished eating, and the mutton from Inner Mongolia has no smell at all when it is stewed. I feel it completely when I blanch it in the first step. Here, this meat is too suitable for our family. Today, I used it to stew the hot pot. After eating the meat, I will cook the vegetables.

Ingredients

800g Lamb
500g Radish
50g Ginger Onion Garlic
30ml Cooking Wine

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10g Pepper

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3g Salt

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20g Dried Chili
1 box Thick Soup Treasure
30g Doubanjiang

Lamb and Radish Pot with Skin

1. Cut lamb with skin into pieces and soak in clean water for two hours, changing the water twice during the period to remove the blood

2. Boil water in a pot, blanch the lamb until it changes color, then remove it for use

3. Stir-fry the bean paste with hot oil to get red oil

4. Add ginger, onion, garlic and pepper and saute until fragrant

5. Add blanched amniotic fluid and stir fry

6. Add cooking wine

7. Add dried chili and stir fry

8. Add water

9. Add thick soup treasure

10. Add salt and simmer for 40 minutes

11. Add the radish and simmer for another ten minutes

Tips:
1. I personally think that mutton needs to be spicy to taste, so this time I put a bit too much chili, you can omit the ones you don’t like.

2. After eating the contents of the pot, you can add vegetables and meat at will