Stewed radish with mutton(yang rou dun luo bo )

Stewed radish with mutton

Introduction:

"Before you know it, it's already winter, and the three meals a day have naturally changed. The doctor doesn't let nano eat pork, but he has to eat mutton from time to time. Even if you eat mutton, try not to braised, eat as light as possible. When it's cold, the stew is hot. Mutton stewed with radish is classic, but the rice family's meal is more light recently, so this stew is actually light stew. You can drink it alone, you can eat it with steamed bread, or you can make soup for noodles. It's omnipotent. "

Production steps:

Step 1: material drawing.

Step 2: cut lamb into small pieces, add ginger slices and blanch.

Step 3: slice radish and bean curd, wash onion and ginger.

Step 4: prepare parsley root, onion and ginger slices.

Step 5: blanch the mutton and wash off the floating powder.

Step 6: put all the prepared ingredients into the electric pressure cooker and add appropriate amount of hot water.

Step 7: power on and select meat.

The eighth step: after the pot, add salt, soy sauce, and then grind pepper. When eating, you can add some chopped green onion, chopped coriander, etc. to adjust the taste.

Materials required:

Mutton: 300g

White radish: half

Coriander: moderate

Scallion: right amount

Ginger: right amount

Pepper: right amount

Salt: right amount

Soy sauce: moderate

Note: 1, mutton need blanching, the purpose is to remove the blood foam. The meat and soup will be more delicious. 2. The soup of boiled mutton can be kept, and the foam can be filtered. 3. If you don't use blanching broth, heat the water as much as possible.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Yang Rou Dun Luo Bo