Braised Lamb with White Radish

In winter, people will eat a lot of mutton to keep warm, because mutton is mild in nature. Eating more mutton can increase the heat in the human body. When eating mutton, you can not only drink the mutton soup, but also add other vegetables and cook it together with the mutton, which is also a good dish to eat. Among them, white radish is a vegetable that people often add to mutton, so what is the method of cooking white radish with mutton?

White radish stewed with lamb

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

2. 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.

3. 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.

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

Braised Lamb and Radish

Ingredients: 500g mutton, one white radish, half a scallion, 3-4 slices of ginger, 3-4 cloves of garlic, bay leaves, two star anises, peppercorns, cumin, dark soy sauce, light soy sauce, two corianders, cooking wine

practice

1. Cut the mutton into pieces and wash it clean

2. Cut the white radish into pieces

3. Put water in the pot, add a little pepper, ginger and cooking wine

4. Blanch the mutton and set aside

5. Heat the wok, add oil, add onion, ginger, garlic and other seasonings and fry over low heat until fragrant

6. Add the lamb and stir fry for 1 minute

7. Add cooking wine and stir-fry, add light soy sauce and dark soy sauce, stir-fry evenly

8. Pour hot water into the mutton, bring to a boil over high heat, then simmer over medium-low heat.

9. Cover the lid and simmer for 1 hour. Stir the pot several times to prevent the bottom of the pot from burning. Add the radish cubes and continue to simmer for half an hour. If there is still a lot of soup, you can turn up the heat so that the soup will dry up faster.

10. Finally, sprinkle some coriander and serve.

Winter: Braised Lamb

Ingredients: 700g mutton, 300g carrots, 15g green onions, 15g ginger, a little green garlic, seasoning: 1 tablespoon (15ml) cooking wine, 2 tablespoons (30ml) light soy sauce, 1 teaspoon (5g) sugar

practice

1. Prepare the ingredients, cut the mutton into pieces, cut the carrots into dices, and cut the garlic into sections.

2. Put cold water in the pot, put the mutton in and blanch it.

3. Take a wok, add oil, and when the oil is hot, add chopped green onion and ginger slices.

4. Pour in the mutton and stir-fry for a while

5. Pour in cooking wine, soy sauce, and sugar, stir-fry, then add appropriate amount of water to submerge the mutton.

6. When the soup is halfway through, add the carrots.

7. When the soup is almost cooked, add the green garlic and turn off the heat.