Home-style braised mutton recipe

Soak 2 pounds of lamb chops or lamb meat in water for 2 hours.

Prepare scallions, ginger, cinnamon, star anise, bay leaves, and rock sugar.

Wash and cut the white radish into chunks; add more or less according to your preference.

After washing and draining the mutton, put it in a pot of cold water, add an appropriate amount of cooking wine, scallions, and ginger, and blanch for 5 minutes.

After blanching, remove the blanched ...

Add a suitable amount of rock sugar to cold oil in a pot and stir-fry over low heat until melted and caramelized. Add the blanched lamb.

After stir-frying and coloring, pour in an appropriate amount of...

Pour in beer, light soy sauce, dark soy sauce, a little salt, and then add scallions, ginger, star anise, cinnamon, bay leaves, etc. Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes.

Add the white radish after simmering for about 30 minutes. The exact time depends on your preference. If you prefer the radish to be softer, add it earlier.

Continue simmering. If there is too little broth, add some boiling water as needed.

Once the broth has reduced and the lamb is tender, sprinkle with chopped green onions or garlic leaves, cilantro, etc., and it's ready to serve! Add seasonings according to personal preference. At any stage of cooking, ensure the meat is fully cooked, and taste for saltiness as needed, adding seasonings as needed. It's recommended to add salt in small amounts several times to avoid making it too salty.