Lamb Stew with White Radish in Clear Soup

Name: Lamb Stew with White Radish in Clear Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb belly; 1 White radish; 15g Adenophora; 15g Polygonatum; Some salt; Some Shimizu

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In winter, a lamb stew with white radish in a clear soup that is suitable for winter warms the body and is not too fat to make it difficult to digest.
Generally, stewed lamb with white radish is done by braising the lamb first, and then adding the white radish, so that the taste will be more refreshing. However, white radish needs to be simmered over a low fire to avoid gas loss, so choose to simmer it with lamb, which is more suitable for people who are physically weak. Lamb belly has the effect of reconciling the spleen and stomach, replenishing blood and replenishing qi. In this white radish stewed mutton soup, a little bit of Adenophora and Polygonatum is added to nourish the yin and moisturize dryness, which can achieve the effect of nourishing and nourishing the air without being dry.
Sand ginseng is especially easy to cook. After simmering for 2-3 hours, it is completely soft and rotten when touched.
This soup is really delicious, moist and nourishing, without any feeling of heat and dryness. "

Ingredients

Lamb Stew with White Radish in Clear Soup

1. Ingredients: 500 grams of lamb belly, 1 white radish, 15 grams of Adenophora, 15 grams of Polygonatum odoratum, appropriate amount of salt and appropriate amount of water.

Lamb Stew with White Radish in Clear Soup recipe

2. Wash the lamb first and cut it into small pieces.

3. Put it in a pot of cold water.

4. After the fire is boiled, continue to cook until all the blood is gone.

5. Remove the lamb and discard the soup.

6. Rinse it with warm water to remove the odor.

7. When cooking the lamb, wash the polygonatum and ginseng and set aside.

8. Wash the white radish, peel it, and cut into hob pieces for later use.

9. Add appropriate amount of water to the clay pot, and put the cooked lamb, radish, polygonatum, and sand ginseng into the pot.

10. Cover the lid and boil on high heat. Turn to medium and low heat and simmer for about 2 to 3 hours.

11. Cook until the lamb is cooked and tender, and season with salt.

12. Sheng out.

Tips:
Because of the slow simmering, the white radish cannot be cut into small pieces, it must be large to have the taste, and it is not easy to boil off.
Adenophora polygonatum is easy to cook and soft, so you don't need to soak it in advance.
It is better to stew this soup in a clay pot/clay pot.