Lamb Neck Braised Radish

Name: Lamb Neck Braised Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 1000g Sheep neck; 500g radish; 100g Potato vermicelli; Some salt; More than 10grains pepper; 3 pieces ginger; 2g MSG; Some chopped green onion; Some parsley

by Xiaodongtian

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lamb neck is one of the most delicious parts of lamb. The meat is lean but not woody, and has a strong fragrance, which is especially suitable for stewing. When you eat it with radish and potato vermicelli, sprinkle with chopped green onion and coriander, how can the taste be a beautiful word. "

Ingredients

About 1000g Sheep Neck
500g Radish
100g Potato Vermicelli
Some Salt
More than 10grains Pepper
3 pieces Ginger
2g Msg
Some Chopped Green Onion
Some Parsley

Lamb Neck Braised Radish

1. Cut the sheep’s neck into finger-thick slices and soak in clean water for about two hours to rinse off the blood.

2. Pot of cold water.

3. After the pot is boiled, change the heat to a low heat and remove the foam.

4. Add pepper and ginger slices, simmer for 1 hour on low heat, add salt, and simmer for another 30 minutes.

5. Stew until the soup fragrant and the meat is rotten.

6. Take out the appropriate amount of soup and lamb and put them in the wok.

7. Add the blanched radish.

8. Add the soaked potato vermicelli, a little pepper and MSG.

9. Put it in a soup pot and sprinkle with chopped green onion and coriander.

10. Finished product.

Tips:
1. The key to stewed lamb is moozi. In a pot of cold water, turn the high fire to a low fire, and keep frothing. Don't disturb, until clean. Then add pepper and ginger, and simmer slowly.
2. Blanch the radish until it is broken to remove the spicy taste.

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