Roasted Lamb with Radishes
1.
Prepare the required ingredients, cut the lamb into pieces and soak in clean water for 30 minutes
2.
Cut pepper and green onion into small pieces, slice ginger, prepare pepper star anise and cinnamon
3.
Cut red and white radish into hob pieces for later use
4.
The lamb is blanched in water to get rid of the peculiar smell, and a little pepper is better
5.
Warm oil in a pan, add the drained lamb and stir-fry until slightly yellowed, add cooking wine to remove mutton
6.
Set aside the lamb, put the bean paste and pepper to fragrant where there is oil, then add the green and red pepper, ginger and green onion
7.
Stir fry quickly and evenly taste
8.
Add carrots and stir fry for 2 minutes
9.
Season the light soy sauce, pour in boiling water, cover the pot and cook on medium heat for 20 minutes
10.
Add white radish and continue to burn
11.
Cook until the radish is fragrant and the lamb is crispy, then add salt and parsley to increase the flavor
Tips:
Wash the lamb and then soak it in water for more time. The cooking wine should be free of mutton, and it can also be replaced with high-grade liquor.
Carrots are difficult to cook and should be put early, while white radishes are easy to cook and should be put later.
