Lamb Stew with Radishes
1.
800g lamb, ask the store to help cut it into small pieces when you buy it.
2.
1 white radish, 20g wolfberry, 4g angelica, 20g ginger.
3.
Wash the lamb and put it in a pot, pour in water that is flush with the lamb, boil the water over high heat, boil the water for 2 minutes, boil the blood of the lamb, and then turn off the heat.
4.
Peel off the white radish, clean and cut into pieces, do not cut too thick; peel the ginger, wash and slice; rinse the wolfberry and angelica and set aside.
5.
Blanch the lamb in water, rinse with cold water and set aside.
6.
Put an appropriate amount of oil in the hot pan to heat up, pour in the lamb and ginger slices and stir fry, add an appropriate amount of salt (add more salt) and continue to fry until the sheepskin is slightly browned.
7.
When the mutton is browned, add 20g light soy sauce, 50g cooking wine, a little sugar and continue to stir fry until the soup is completely dry and the mutton is browned and browned.
8.
Add 4g of angelica, pour in water 1cm higher than the mutton, bring the water to a boil, turn to medium heat and simmer, stew all the soup dry, the mutton is soft and rotten.
9.
I simmered for more than an hour, the soup simmered dry, and the lamb was rotten, which was just right. (If the soup is simmered and the mutton is not rotten, pour some more boiling water in until the stew is rotten.)
10.
Pour the cut white radish into a casserole.
11.
Pour the stewed lamb on top of the white radish.
12.
Add boiling water, about 9 minutes full, close the lid and continue to simmer for another 15 minutes.
13.
After the white radish is simmered and tender, add an appropriate amount of chicken essence and mix thoroughly, then add the wolfberry to serve.
14.
The delicious white radish stewed lamb is ready, the lamb stewed in this way is particularly delicious, without any taint, the soup is delicious, the lamb is also very tasty, and the radish is also particularly delicious.
15.
Finished Figure 2
Tips:
1. Wash the lamb and put it in the pot, pour it into cold water to blanch the bleeding, remember it is cold water.
2. When frying lamb, remember to fry it until it is browned. The frying time should be longer, so that the stewed lamb is very fragrant and has no mutton smell.
3. After adding the light soy sauce and cooking wine, continue to stir fry and stir-fry the soup.
4. Put the white radish into the bottom of the casserole, then pour the lamb on top, pour in boiling water and simmer for 15 minutes, so that the stewed soup is not very salty, but the lamb is very tasty, and the white radish is also delicious.
5. Put the wolfberry into the pot, because the wolfberry is not suitable for high temperature stewing, the high temperature will cause the nutrition of the wolfberry to be lost.
