Stewed mutton with white radish(bai luo bo yang rou bao )

Stewed mutton with white radish

Introduction:

"Qidong mutton has its own branch --- it's made of goat meat and belt bone. So the mutton is not only delicious, but also rich in collagen and nutrition. Winter is the best time to eat mutton. If you're afraid of the cold, it's good to eat more mutton. Today, we use a new method to cook mutton with radish. That is to say, we don't blanch mutton, but blanch it with boiling water and make soup directly. Friends who introduced this method said that the mutton soup made in this way has a stronger flavor and a whiter soup

Production steps:

Step 1: let the seller chop the mutton

Step 2: prepare radish, garlic, etc

Step 3: soak the mutton for 30 minutes, wash it with warm water, then scald it with boiling water

Step 4: wash garlic and radish, cut and set aside

Step 5: take the casserole, put some water, put down the mutton

Step 6: ginger, scallion, red dates

Step 7: flavored wine

Step 8: bring to a boil over high heat, skim off the crumbs

Step 9: cook over low heat for one and a half hours

Step 10: put down the radish, boil it in high heat, and cook it in low heat until the radish is cooked

Step 11: add salt and pepper and cook for 3 minutes

Step 12: add garlic

Materials required:

Mutton with skin: 1500g

Radish: 500g

Cooking wine: moderate

Salt: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Red dates: moderate

Pepper: right amount

Things to watch out for: 1. 2. Coriander is also very good.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Yang Rou Bao