Braised mutton with radish(luo bo shao yang rou )

Braised mutton with radish

Introduction:

"I bought mutton for the first time this year. I couldn't buy fresh mutton at all, and I also ate less. Last week, I went to Tesco and saw mutton in the freezer, so I also picked a leg of mutton to stew. I didn't use potatoes to cook it. I habitually bought red and white radishes. Although they all said that red and white radishes can't be eaten well together, it's nothing to match occasionally. Radishes are also very tasty, and mutton is crispy, so I can eat a pot of warm. "

Production steps:

Step 1: prepare the required materials, cut the mutton into pieces and soak in water for 30 minutes

Step 2: cut pepper and green onion into small sections, slice ginger, and prepare Zanthoxylum, star anise and cinnamon

Step 3: red and white radish cutting hob block standby

Step 4: blanch mutton to remove the smell, put some pepper effect is better

Step 5: warm the oil in a hot pan, stir fry the mutton with drained water until it turns slightly yellow, and add wine to remove the smell of mutton

Step 6: put the mutton aside, put bean paste and prickly ash where there is oil, and then add green and red pepper, ginger and scallion

Step 7: stir fry quickly and taste well

Step 8: add the carrot and stir fry for 2 minutes

Step 9: let it go, season, pour in boiling water, cover the pan and heat for 20 minutes

Step 10: add the white radish and continue to stew

Step 11: cook until the radish is tasty and the mutton is crispy. Add salt and coriander to taste and collect the juice

Step 12: put it on a plate and eat it while it's hot

Materials required:

Mutton: 400g

White radish: one

Carrot: one

Douban sauce: 1 tablespoon

Jiang: one piece

Onion: two

Star anise: three

Zanthoxylum bungeanum: right amount

Pepper: right amount

Soy sauce: moderate

Note: mutton is washed and then used for many bubbles. Baijiu can be used for cooking wine, and high alcohol can be used instead. The carrot is difficult to be cooked and should be put early, while the white radish is easy to be cooked and should be put later.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Luo Bo Shao Yang Rou