Lamb Chops Stewed with Radish
1.
Cut the lamb chops into small pieces, soak the blood in clean water and remove them for later use. Wash the white radish, green onions and ginger for later use.
2.
Cut scallion into sections, slice ginger for later use
3.
Put the lamb into the pot, add appropriate amount of water, add the green onion, ginger slices and peppercorns
4.
Cover the pot and simmer on high heat
5.
After boiling, use a spoon to skim the froth, add an appropriate amount of cooking wine, and simmer slowly
6.
Cut the white radish into hob pieces for later use
7.
Lamb chops will be delicious only if they are simmered a little bit, so they need to be simmered for a longer time. You can poke them with chopsticks when they simmer for more than an hour.
8.
Add the sliced radish when the lamb chops are almost stewed
9.
Add appropriate amount of white pepper
10.
Add the soaked wolfberry, add some salt, and simmer over low heat until the radish is soft
Tips:
1. I didn't watch the time, it was simmered for almost an hour or nearly two hours, and it was simmered until the lamb chops were gnawed and deboned;
2. The lamb chops should be simmered over a low fire. It is best to add enough water at a time. If you need to add water during the stewing process, you must add boiling water;
3. The reason for not being used to eating lamb is because you can't accept the mutton smell. The mutton with the mutton smell removed is very delicious. Put a few peppers on the lamb stew to remove the mutton smell. When radish is stewed with mutton, the radish will also absorb the mutton smell;
4. Radishes are cool and sweet. Eating radishes in winter has the effect of clearing away heat, reducing phlegm and regulating qi, and helps to eliminate phlegm and relieve cough and asthma.
