Lamb Stew with Radish
1.
Group photo of all materials😍️
2.
Preparation stage: Wash the red radish and cut into such triangular pieces (so that it is easier to taste). Wash the leg of lamb first, cut into small pieces, put it in the pot with cold water, add a little cooking wine, and soak for a while after boiling, so that as much bleeding as possible can help remove some flavor.
3.
Stir-frying stage: 1. Heat the pan with cold oil, turn on medium heat, add the peppercorns and fry until a little bit burnt, remove and discard. Then add the ginger, garlic, star anise, chili peel, orange peel, and stir. When the aroma comes out, pour the onion and stir fry for a while. Finally, add the blanched lamb and stir-fry until the moisture is slightly dry. Pour a little rice vinegar. Boil a little, then pour a little more cooking wine, add a little light soy sauce when cover and stew the soup, stir fry until every piece of lamb is lustful, turn off the heat.
4.
Stewing stage: 1. Pick up the fried mutton and pour the orange peel into the pressure cooker, put in the red dates, add in hot water that has been two fingers high enough for the mutton and a few pieces of dried perilla leaves, cover and cook for about 20 minutes.
5.
`Stewing stage 2: Move the cooked lamb into a casserole, pour the radish cubes when the soup is boiled, and simmer for about five or six minutes, open the lid and add salt, chicken essence, and stew the radish for three or four minutes. Sprinkle with shallots and coriander at the end. A pot of warm and appetizing lamb and radish soup is ready.
6.
When you serve the table, take a photo first. After the first bite, you feel that the pores all over your body are exploding. After eating a bowl, I feel that it’s okay to swim in the water for a winter swim😀️
Tips:
1. It is said that the current mutton does not have the old mutton mutton, but it is still mutton after all, and the mutton also exists, so the smell of mutton must be removed throughout the entire cooking process. Pepper, cooking wine, ginger, rice vinegar, orange peel, pepper, basil, and onion are all masters of deodorizing. If it’s troublesome, you don’t need to add all of these
2. The orange peel cannot be stewed in a pressure cooker, otherwise the soup will be bitter. Adults don’t affect eating, but children don’t like it
