Cold and strong mutton flavor: Braised mutton with radish(han yi yan yan yang rou xiang luo bo men yang rou )

Cold and strong mutton flavor: Braised mutton with radish

Introduction:

"When radish meets mutton, the two seemingly incompatible things are a perfect match. When mutton releases fresh smell into radish's body, mutton has no smell of smell, radish has a gorgeous turn in the tender tenderness, and becomes delicious. Maybe this is the story of Princess and prince in the food version, and it has the flavor of love. "

Production steps:

Step 1: cut the lamb into small pieces.

Step 2: put ginger and scallion in boiling water, roll until eight mature, remove and drain water.

Step 3: heat some oil in sand pot, saute ginger slices, add mutton and stir fry until fragrant.

Step 4: cook the cooking wine, Zhuhou sauce and soy sauce, stir well.

Step 5: add hot water and turn the mutton to low heat for 1 hour.

Step 6: wash radish and cut into hob pieces.

Step 7: put the radish into the pot and simmer for 30 minutes until cooked.

Step 8: Sprinkle coriander and serve.

Materials required:

Mutton: 500g

White radish: 1

Coriander section: moderate

Ginger: right amount

Scallion: right amount

Cooking wine: 1 teaspoon

Soy sauce in brown sauce: 2 teaspoons

Zhu Hou sauce: 1 teaspoon

Precautions: 1. Add enough water at one time, and do not add water without opening the cover. 2. It's easy to get angry when eating mutton, so when eating mutton, you need to match with various vegetables, so as to ensure balanced nutrition and avoid eating too much at one time. 3. Roasted mutton can be put hawthorn, which can not only remove the smell of mutton, but also make the mutton cooked faster.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Han Yi Yan Yan Yang Rou Xiang Luo Bo Men Yang Rou