Warm-up in Winter: Lamb Scorpion Stewed Radish

Name: Warm-up in Winter: Lamb Scorpion Stewed Radish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root Landrace radish; 1 catty Sheep Scorpion; 1 piece ginger; Some pepper; 1/2 root Green onions; 5 cloves garlic; 5 slices Bay leaf; 5 Dried chili; 1 piece Cinnamon; 2 pcs star anise; Some Soy sauce; Some salt

by Fei General Young

5.0 (1)

Favorite

8

Difficulty

Normal

Time

15m

Serving

2

Warm-up in Winter: Lamb Scorpion Stewed Radish

1. Wash the sheep and scorpion, blanch in water, and cut the radish into pieces for later use.

2. Prepare the green onions, ginger, garlic, star anise, cinnamon, chili, pepper, and bay leaves. If you don’t eat spicy food, you don’t need to put chili.

3. Put a small amount of oil in the pot to heat up, then pour the spices in and stir fry for a fragrance.

4. Stir fry the lamb and scorpion.

5. Pour the radish and the lamb scorpion into a saucepan, add the water that has not had the ingredients, boil on high heat, turn to low heat and simmer for at least 1.5 hours, and finally season with salt.

6. If you like braised soy sauce, you can add appropriate amount of soy sauce and two rock sugars when adding water. I put a date without adding sugar.