Stewed Radish with Red Dates and Lamb
1.
First of all, prepare the three most important ingredients for roasting lamb today: red dates, tangerine peel, and ginger. Without them, today's lamb would be tasteless.
Note: Red dates, tangerine peels, and ginger are mutated. Tomatoes, red dates, and tangerine peels are fresh. This is the secret weapon to stew delicious and non-smut lamb.
2.
Clean the mutton and cut it into large pieces; at the same time, cut off the fat mutton and save it for refining. Note: No one wants to eat fat, but meat without fat is not fragrant. Therefore, when refining oil, you will use it later when you will stir-fry meat and radish. No other oil is needed. This is a very good solution, but also the point of deliciousness.
3.
Blanching: Put the lamb into the water and boil for a few times. If there is a lot of blood floating, you can turn off the heat, pour out the water, and rinse.
4.
Oil refining: take a pan while blanching the water, put the cut fat oil flowers in, and let the oil slowly seep out over a small fire;
5.
When the oil is basically forced out, put a few peppers and large salt in the oil.
6.
When you smell the scent of pepper, the oil is refined and poured out for later use.
7.
7. Still use a refining pan to fry the rinsed lamb and dry it.
8.
Then add red dates, tangerine peel, ginger, dark soy sauce and salt, stir-fry evenly, add appropriate amount of water to boil.
9.
Then pour it into an electric pressure cooker, and throw in a few pieces of tomatoes, pressurize for 10 to 15 minutes, the time is determined by the tenderness of the meat. Note: The pressure cooker is used to save time and fire, and the taste will not be bad, because we will have to cook it later.
10.
Heat the pot, pour the mutton we refined earlier, and stir-fry the radishes.
11.
Then pour in the meat stewed in the pressure cooker.
12.
Cover and stew for 10 minutes;
13.
When the radish is ready, it can be out of the pot.
If you don't like too much water, you can turn on high heat to collect some juice.
14.
Cypress, the war horse, the culinary skills are flying
Tips:
1. Blanching is a must, this is a necessary measure to remove mutton.
2. Red dates, tangerine peels, ginger and tomatoes are the secrets of this delicious dish.
3. The stew must be a little fat and fragrant.
