​How to stew mutton cubes better?

Mutton is an important meat food in the northwest region. Locals like to cook mutton by stewing it because it is simple and there is delicious mutton soup to drink. When stewing lamb, you can pair it with radishes and other fruits and vegetables to neutralize the fat in the soup.

How to cook carrot stewed lamb:

Ingredients: one carrot, 900 grams of mutton, 3500 milliliters of water, cooking wine, chopped green onions, sliced ​​ginger, appropriate amount of salt, 1 teaspoon of sesame oil, appropriate amount of white pepper powder, and a peppercorn packet.

practice:

1. Wash and drain the carrots and mutton, then cut them into pieces for later use.

2. Blanch the mutton in boiling water, then remove and drain.

3. Heat up a pan, add appropriate amount of salad oil, and stir-fry the mutton over high heat until it turns white.

4. Add water and other seasonings (except sesame oil, white pepper and salt) into the pot and bring to a boil over high heat (I used a casserole instead). Reduce heat and simmer for about 1 hour.

5. Add carrots and continue stewing for half an hour, then season with salt, white pepper and sesame oil.

6. If you like coriander and green onions, add chopped coriander and green onions when eating. If you don’t like it, you don’t have to put it.

How to cook white radish and mutton:

Ingredients: 250g mutton, 150g white radish, 1 teaspoon (5g) wolfberry, 1 aniseed, 2 green onions, 2 slices of fresh ginger, 2 teaspoons (10ml) cooking wine, 1 teaspoon (5g) salt, 1/2 teaspoon (3g) pepper, 1 teaspoon (5ml) oil

practice:

1. Wash the mutton and cut it into 5cm pieces; wash the white radish and cut it into 5cm dice and set aside. Put the mutton pieces into boiling water and blanch them for a while to remove the blood foam, then take them out and rinse them with running water.

2. Heat the oil in a casserole over medium heat, add scallion segments, fresh ginger slices and star anise, stir-fry until fragrant, add the blanched mutton cubes, add cooking wine and stir-fry evenly, pour in an appropriate amount of water and bring to a boil, then turn to low heat, cover and cook until the mutton is 70% cooked.

3. Add white radish cubes, wolfberry, salt and pepper, mix well, and continue cooking until the mutton and white radish are soft and cooked.