Braised radish with mutton(yang rou shao luo bo )

Braised radish with mutton

Introduction:

"It seems that many of the mutton stalls in the market are very good. Originally, I didn't want to buy too much, but I could eat enough. But the man who bought the meat was so cruel that she had to eat twice, stew once, cook once, and change the taste. The main ingredients are radish and mutton. The way they do it is different, and the taste is certainly different. It tastes better when it's cooked, and the children eat more fragrant. "

Production steps:

Step 1: material drawing.

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

Step 3: dice radish and onion.

Step 4: wash the boiled mutton with warm water as much as possible.

Step 5: blanch mutton, cut radish into electric pressure cooker, add two tbsp sesame oil.

Step 6: two tablespoons of soy sauce.

Step 7: two tablespoons of soy sauce without soy sauce.

Step 8: 3 tbsp cooking wine.

Step 9: add the right amount of salt.

Step 10: mix well.

Step 11: select the key after power on.

Step 12: grind pepper powder to taste after boiling, sprinkle chopped coriander before serving.

Materials required:

Mutton: 300g

White radish: half

Onion: right amount

Salt: right amount

Soy sauce: 20ml

Cooking wine: 30ml

Li Jinji's Secret braised sauce: 20ml

Sesame oil: 20ml

Note: 1. Soy sauce can be used instead of soy sauce. 2. This method is very simple, similar to three cups of chicken. 3. If mutton is fatter, it can reduce the amount of oil.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Yang Rou Shao Luo Bo