[sichuan] Roasted Lamb with Radishes

Name: [sichuan] Roasted Lamb with Radishes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 1 piece White radish; 100ml Vegetable oil; 1 tablespoon Pixian Doubanjiang; 1 piece ginger; 4 cloves garlic; 4 pcs Shallots; 4 Dried chili; 1 tablespoon pepper; 2 capsules star anise; 2 capsules Sanna; 1 piece Cinnamon; 2 tablets Bay leaf; 1 capsule Tsaoko; 1 tsp Fennel; 3 tablespoons Braised Soy Sauce; 1 tablespoon Balsamic vinegar; 2 tsp Cooking Wine; 0.5 tsp Sugar; 0.5 tsp salt

by Scattered 2011

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

It's freezing, you need lamb.
Lamb is very warm and nourishing. When the weather is cold, eating lamb can resist the wind and cold, and it can also nourish the body. It can be described as a winter tonic. Therefore, every time in Lidong, the streets are filled with the fragrance of mutton soup.
If you are particularly afraid of cold, you can eat more lamb in winter.
The lamb has uniform color, bright red, rich luster, delicate and tight hand, and fat and thin. It is very delicious when used in braised sauce. There happens to be white radishes at home, just to have a pot of [Roasted Lamb with Radishes], delicious! "

[sichuan] Roasted Lamb with Radishes

1. Wash 1 catty of lamb; peel and wash white radish;

[sichuan] Roasted Lamb with Radishes recipe

2. Cut the mutton into pieces, and cut the radishes into pieces;

3. Finely chop old ginger, garlic, and white onion; prepare dried chili, pepper, star anise, sanna, cinnamon, bay leaf, cumin, grass fruit;

4. Pour clean water into the boiling pot, add appropriate amount of ginger slices, peppercorns, and a little cooking wine; then add mutton to blanch water;

5. Remove the blanched lamb and rinse it with clean water for later use;

6. Heat up the wok, pour in an appropriate amount of vegetable oil and heat again, then add Pixian bean paste and stir fry until fragrant;

7. Add minced ginger, minced garlic, chopped green onion, dried chili, pepper, star anise, San Nai, bay leaf, cinnamon, cumin, and stir fry for a fragrance;

8. Add lamb and stir fry;

9. Add appropriate amount of braised soy sauce, balsamic vinegar, cooking wine, sugar and stir-fry evenly, pour in appropriate amount of boiling water, and boil again;

10. Pour the lamb and the boiling soup into the automatic pot, and add the white radish. Turn on the power and start the "Wuxi Pai* Juice" program;

11. After the procedure is over, add in the right amount of salt and chopped green onion, stir fry evenly, and take it out of the pot.

Tips:
1. It can also be cooked directly in the wok. Bring to a high heat, turn to medium and low heat and simmer for about 1 hour, during which time you need to turn a few times to avoid sticking the pot; if you like more soup, don't collect the soup;
2. Pixian bean paste and soy sauce have salt, and finally you can taste the taste before adding salt;