Stewed lamb chop with radish(luo bo dun yang pai )

Stewed lamb chop with radish

Introduction:

"Mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help spleen and stomach digest, and play an anti-aging role. Add radish stew together, meat and vegetable collocation, is more beneficial. Originally wanted to use white radish, good-looking, but our home green radish inventory is too much, we use green radish instead. It's delicious, too. "

Production steps:

Step 1: chop the fresh lamb chops into small pieces. Rinse repeatedly with clean water, wash radish and remove head and tail.

Step 2: pour cold water into the pot, pour in lamb chops, add scallion and ginger slices, and bring to a boil with a large spoon of cooking wine.

Step 3: slice green onion and ginger. Turnip cutting hob block.

Step 4: Boil the water in the pot, skim the froth, and cook over medium heat for a while.

Step 5: take out the lamb chops and control the water content.

Step 6: heat the frying pan and add the bottom oil. Add scallion, ginger slices and star anise.

Step 7: pour in the lamb chop and stir fry. Add 1 tablespoon cooking wine, stir fry a little soy sauce for 3 minutes.

Step 8: pour the fried lamb chops into the casserole.

Step 9: inject enough hot water at one time. Bring to a boil and simmer for two hours. When the mutton is soft and rotten, add the cut radish and cook until the radish is cooked. My picture of radish is missing for no reason

Step 10: add some salt and sprinkle with a little parsley. The soup is delicious.

Materials required:

Fresh lamb chop: 1000g

Scallion: 1

Star anise: 2 capsules

Coriander: moderate

Green radish: 1

Ginger: 5 slices

Soy sauce: a little

Cooking wine: moderate

Note: 1. Radish with white radish or green radish can be. 2. Pour in hot water at one time. Don't add water on the way. 3. Do not add salt to mutton in advance, but add salt at last.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Dun Yang Pai