How to make spicy braised lamb chops with radish and bean curd

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce to you the spicy stewed lamb chops with radish and bean curd

1. Soak the yuba in water to soften it

2. Peel the white radish and cut into dice. Slice the ginger. Peel and chop garlic. Peeling the water chestnut

3. Put cinnamon, bay leaves, star anise, grass fruit and pepper into disposable tea bags to make spice bags

4. Heat the wok, add a little oil, put in the lamb chops and stir-fry until the surface changes color

5. Add Pixian bean paste, ginger slices and garlic and stir-fry until fragrant. Add dark soy sauce, light soy sauce, sugar, and rice wine for seasoning

6. Add water to cover the lamb chops, spice bag, and water chestnuts

7. Simmer for about 1 and a half hours

8. Add the radish cubes and cook for another half an hour until the lamb chops become soft.

9. Add yuba in the last 10 minutes and cook together. (You can put it in the pressure cooker together with the radish cubes and press it for 20 minutes, then take it out and continue.)

10. Taste the food before serving, and add salt if it is not tasty enough. Sprinkle a little black pepper and cumin powder for flavor

Of course, the comprehensive absorption of nutrition cannot be separated from delicious food. So the spicy braised lamb chops with radish and bean curd that I’m going to introduce to you today is a relatively nutritious and simple recipe. Friends who like cooking, go and try it now.