Stewed radish with sheep bone(lian chi dai he de yang da gu qing dun luo bo )

Stewed radish with sheep bone

Introduction:

"Weifang radish tastes crispy. It's so cool! The inner flesh is green, fragrant, juicy and sweet. The skin of radish is a little pungent. You can eat a whole radish each time by gently cutting off a thin skin. Radish is so good, so it's good for human health to eat radish more often. I like to eat mutton in winter, especially stew with sheep bone. Stewed meat and stewed bone still like to eat clear stew, especially with radish stew, radish's green and hot in the mutton's smell, even eat and drink mutton and radish complement each other, in addition to spicy oil and vinegar, it's really a bowl to eat and want another bowl. "

Production steps:

Step 1: chop the big bones of sheep and rinse with water to remove the blood foam

Step 2: put the big bone into the boiling pan, boil it, skim the blood foam off the fire and take out the big bone

Step 3: refill the pot with water and put the boiled big bones into the pot

Step 4: after boiling, add ginger slices and Chinese prickly ash bag, turn down the heat and continue to cook.

Step 5: wash radish

Step 6: peel and cut into hob pieces

Step 7: ginger slices, pepper into seasoning box

Step 8: when the sheep bone is cooked to 7 mature, you can just stick it in with chopsticks and put the cut radish into it to cook

Step 9: after boiling, add a section of scallion and salt

Step 10: cook until fully cooked, insert easily with chopsticks, then turn off the heat and get out of the pot

Step 11: sprinkle a little coriander in a large bowl. If you like hot and sour flavor, you can add chili oil and vinegar to get a bowl of delicious mutton soup.

Materials required:

Sheep bone: 1200 g

Weifang radish: 2

Scallion: a festival

Ginger slices: 7 slices

Salt: right amount

Zanthoxylum bungeanum: right amount

Precautions: 1. Before operation, the sheep bone must be soaked with water several times to wash the blood. 2. When cooking the bone soup, the salt must be put behind, so that the protein and fat can be fully dissolved in the soup, making the soup taste more delicious. 3. Radish can not be put too early, too early into the meat is not ripe, radish cooked first, the result is that the soup is not fresh, affect the taste.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Lian Chi Dai He De Yang Da Gu Qing Dun Luo Bo