Radish Lamb Soup
1.
Ingredients preparation
2.
Peel and wash white radish, cut into pieces with a hob
3.
Wash lamb chops and chop into pieces
4.
Put an appropriate amount of water in the pot and discharge the sheep into the pot
5.
Pour 1 tablespoon of cooking wine
6.
Bring to a boil
7.
After the water boils, continue to blanch the lamb chops for two to three minutes and then remove them
8.
Lamb chops are blanched and removed, rinsed with cold water to remove the attached foam, and drained
9.
Heat the pot and pour some oil into it
10.
Add ginger slices and sauté slightly
11.
Pour the lamb chops into the wok and stir fry
12.
Pour in 1 tablespoon of cooking wine and continue to fry until the lamb's drained water is dry and serve (this step is to better remove the lamb smell)
13.
Put water in the pressure cooker and boil
14.
Pour the fried lamb chops into a boiling pressure cooker, continue to boil over high heat, and remove the foam
15.
Wash red dates, wash and cut Codonopsis pilosula into sections, pour into pressure cooker
16.
Pour the white radish
17.
Cover the lid of the pressure cooker, turn to medium heat after the high heat is boiled, continue to cook for about 15 minutes after the pressure cooker is SAIC, and then turn off the heat (don’t rush to open the lid after turning off the heat, let yourself release the air slowly before turning it on again cover)
18.
Add a little salt to season before serving
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22.
Tips:
1. The mutton is blanched, over-cooled, fried, and simmered slowly, which can make the mutton without any bashful taste;
2. Angelica or sugar cane can also be added to the lamb, which can help to better remove the smell;
3. Because the pressure cooker is used, the time for boiling the mutton soup does not need to be too long. If it is an ordinary pot, the boiling time needs to be extended.
