Lamb Scorpion Stewed with Radish

Name: Lamb Scorpion Stewed with Radish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Sheep Scorpion; 800g White radish; 10g ginger; 5ml Soy sauce; 5g salt; 2ml Cooking Wine; 1 piece star anise; 1g Cinnamon; 1g pepper; 2g Tangerine peel; 2 pcs Dried chili; 2 tablets Bay leaf; 20g Green onions

by sourcehe

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Lamb is the top three meat for winter supplements. Sheep is a pure herbivore. The meat is tender and easy to digest. It is high in protein, low in fat, high in phosphorus and fat, and low in cholesterol. As the saying goes, "Eat radish in winter and ginger in summer. There is no need for a doctor to prescribe a prescription." Sheep scorpion and radish are a perfect nutrient match, and they are also good ingredients for winter tonic and warm stomach. In winter, eating lamb stewed with radish can also protect the stomach wall, repair the gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging effect. A pot of stewed lamb and scorpion with radish can also warm the stomach, resist cold, resist aging, and beautify.

Lamb Scorpion Stewed with Radish

1. Prepare ingredients: sheep scorpion, white radish, etc.;

2. Defrost sheep scorpions, soak in clean water for 1 hour, and change the water 3 times in the middle; PS: soak to remove blood

3. Boil under cold water, remove the sheep scorpion and drain the water; PS: You can put two slices of ginger in the pot.

4. Put in a casserole, mix ginger, star anise, bay leaves, tangerine peel, cinnamon, pepper, dried chili, cooking wine and light soy sauce;

5. Add appropriate amount of water, bring to a boil on high heat, change to low heat and simmer for 90 minutes;

6. Peel the white radish, wash, cut into pieces, put it in the casserole of stewed lamb and scorpion, and simmer for 10 minutes.

7. Add salt and green onions, mix well, and simmer for 3 minutes;

Tips:
1. Sheep scorpions should be soaked in clean water to remove blood and water;
2. Just boil in a pot under cold water, don't cook for too long;
3. The casserole is simmered slowly over a small fire to make it delicious;
4. The juice should not be too big, let the radish absorb all, the radish is very sweet and delicious.