Lamb Stew with Radish
1.
Wash the radishes, peel them, and cut them into oblique slices or small cubes. Cut the green onion into small pieces and cut the ginger into pieces and loosen it.
2.
Boil water in a pot, boil the water, add a little salt, and blanch the cut radish for three or four minutes to get the spicy flavor.
3.
Put lamb in a pot under cold water, add ginger slices and cooking wine to blanch the water to remove the foam, and leave the stew in the soup after skimming the foam.
4.
Remove the meat, add a spoon of soy sauce, half a spoon of cooking wine, pepper, and starch to a simmer, so as not to burn the meat during frying. If you want to save trouble, just fry.
5.
Heat the pan with cold oil in the pot, saute the shallots, ginger, star anise, and chili. Stir fry the lamb again, add 2 tablespoons of soy sauce to color the meat.
6.
Add the original reserved soup, simmer for 10 minutes, taste the lamb is cooked, then add the radish, change to medium heat and simmer.
7.
When the radish is ripe, add a little MSG, a few drops of sesame oil, and close the soup over high heat. The delicious lamb stew with radish is complete.
Tips:
Lamb should be soaked in cold water for 20 minutes to remove bloody water and mutton smell. It is best to stew in a casserole.
