Lamb Chops Stewed with Radish
1.
Lamb chops washed in warm water and cut into small pieces
2.
Cut the side dishes and set aside
3.
Put the lamb chops, ginger, cooking wine, and salt in the water in the pot, boil again, turn to a low heat, and scoop out the floating powder on the surface. Pour out the drained water and set aside
4.
In a saucepan or casserole, add oil, shallots, sliced ginger, pepper, chili, sugar, a small amount of salt, bean paste, sauté until fragrant, add lamb chops, stir fry a few times, and pour in appropriate amount of water.
5.
After boiling, turn to low heat and simmer slowly, about 40 minutes, use chopsticks to insert it, then pour in the cut side dishes, carrots, in fact, you can add various dishes according to your personal taste, and put them in the order of cooking. Enter
6.
The soup will become thicker and thicker as it cooks. Remember to turn the bottom halfway to prevent it from sticking to the pot. The lamb is soft and rotten, with a hint of spicy flavor, and the carrots are sweet and delicious, which is very good for dinner. Eat in winter and be warm!