Stewed lamb chop with walnut and radish(he tao bai luo bo dun yang pai )

Stewed lamb chop with walnut and radish

Introduction:

"White radish with mutton won't get hot. With walnut kernel, the nourishing effect is better."

Production steps:

Step 1: blanch the mutton in water

Step 2: wash the mutton and prepare the ingredients

Step 3: add oil into the pan, add onion, scallion, ginger, pepper, star anise and fragrant leaves, and stir fry for 1 minute

Step 4: pour in the lamb chops

Step 5: pour in the cooking wine

Step 6: add 100g water and bring to a boil

Step 7: pour the ingredients into the pressure cooker and the walnuts

Step 8: add water. The amount of water should be based on the ingredients. Those who like to drink soup can add more water, cover it and simmer for 10 minutes. After SAIC, turn to low heat and simmer for 10 minutes. Finally, add salt to eat

Materials required:

Lamb chop: 500g

White radish: half

Walnut: 200g

Salt: 5g

Cooking wine: 5 teaspoons

Ginger: 40g

Water: moderate

Scallion: 1

Fragrant leaves: 4 pieces

White pepper: 10

Star anise: 2

Onion: half

Note: cooking wine can be replaced by yellow rice wine, the effect is better

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: light

Chinese PinYin : He Tao Bai Luo Bo Dun Yang Pai