Lamb Neck Braised Radish

Lamb Neck Braised Radish

by Xiaodongtian

4.9 (1)
Favorite
4

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

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.

Lamb Neck Braised Radish recipe

2. Pot of cold water.

Lamb Neck Braised Radish recipe

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

Lamb Neck Braised Radish recipe

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

Lamb Neck Braised Radish recipe

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

Lamb Neck Braised Radish recipe

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

Lamb Neck Braised Radish recipe

7. Add the blanched radish.

Lamb Neck Braised Radish recipe

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

Lamb Neck Braised Radish recipe

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

Lamb Neck Braised Radish recipe

10. Finished product.

Lamb Neck Braised Radish recipe

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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