Stewed mutton with green radish(qing luo bo dun yang rou )

Stewed mutton with green radish

Introduction:

"The simplest and most nutritious way to eat good mutton is stewing. Keep the stew pot, slowly stew the mutton to the entrance, the soup can be more or less, ingredients, seasoning just to remove the smell of mutton, the key is a patient and love ah. How to remove the smell of mutton has always been a very important problem. Here we talk about the smell of mutton. Some people like to bring some flavor. If there is no smell of mutton, they think it is not mutton. I have summed up a few things, I do not know if there is any reason, let's have a look - 1. Soak mutton in advance, and change the water several times in the middle; some people say that mutton can be soaked with milk, but I haven't tried, so I'm not willing to give up milk; 2. Soak mutton still needs blanching to remove blood foam and impurities; 3. Essential fragrance to remove mutton, such as prickly ash, star anise, fennel, fragrant leaves, grass fruit, etc A little bit, not too much of everything; if it is braised and barbecue, you can also add pepper and cumin; stew with some pepper is more delicious; add a few hawthorn or dried hawthorn, not only can go fishy, but also make mutton more easily cooked and rotten; 4, can go to the smell of ingredients, the first is radish, white radish, green radish, carrots are good; followed by onion, coriander, etc., can go to the smell Fresh. In particular, you can't stew without radish. White radish is the best, and green radish is also very nourishing. Even if you don't like to eat it, you can remove it as a seasoning to increase the fresh taste of mutton soup. Today, although I use the leftover parts of dumplings and barbecue kebabs to stew mutton, it is absolutely excellent mutton. My husband's relatives sent half of the sheep to my family. I didn't have time to buy white radish, so I used the green radish at home, which is a specialty of my hometown - Weixian radish with a taste comparable to Yantai apple Laiyang pear! What a home of celery! Stewed until the crispy meat is rotten, it almost melts in the mouth, and the taste is very fresh. "

Production steps:

Materials required:

Mutton: 500g

Green radish: Half Root

Dried Hawthorn: moderate

Coriander: moderate

Ginger: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Salt: right amount

Pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qing Luo Bo Dun Yang Rou