Lamb Roasted Radish

Name: Lamb Roasted Radish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb; 1/2 White radish; Some onion; Some salt; 20ML Soy sauce; 30ML Cooking Wine; 20ML sesame oil

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are many stalls buying lamb in the vegetable market, and they all look pretty good. They are bought at the top of the market. Originally I didn't want to buy too much, just enough to eat, but the heart of buying meat was more than a catty per knife, so Mi Ma had to eat it in two, stew once, burn once, and change the taste.

The main ingredients are still radish and mutton. The method is different, and the taste is of course different. It is more delicious when cooked, and the children eat more fragrant. "

Ingredients

300g Lamb
1/2 White Radish
Some Onion
Some Salt
20ML Soy Sauce
30ML Cooking Wine
20ML Sesame Oil

Lamb Roasted Radish

1. Material drawing.

2. Cut the lamb into small pieces, blanch with onion and ginger slices.

3. Dice radish and onion.

4. The blanched lamb should be washed to remove the foam, and use warm water as much as possible when washing.

5. Put the blanched lamb and cut radish into an electric pressure cooker, and add two tablespoons of sesame oil.

6. Two tablespoons of light soy sauce.

7. Two tablespoons of braised sauce, you can use braised soy sauce if you don’t.

8. Three tablespoons of cooking wine.

9. Put an appropriate amount of salt.

10. Stir well.

11. Select the meat button after powering on.

12. After boiling, grind pepper to taste and sprinkle with coriander before serving.

Tips:
1. The braised sauce can be replaced with braised soy sauce.

2. This method is very simple, similar to a three-cup chicken.

3. If the mutton is fatter, you can reduce the amount of oil.