Braised mutton and radish(hong shao yang rou luo bo )

Braised mutton and radish

Introduction:

"Mutton is an ideal food for winter. It's a good tonic in winter. According to the compendium of Materia Medica written by Li Shizhen, a great pharmacist in Ming Dynasty, mutton can replenish qi, stimulate appetite and strengthen strength. Li Dongyuan, one of the four famous doctors in Jin and Yuan Dynasties, also pointed out: "ginseng can replenish qi, mutton can replenish shape." Mutton is rich in nutrition, sweet and hot. It has the effects of warming and dispelling cold, warming and Tonifying Qi and blood, appetizing and strengthening strength, tonifying stomach qi, tonifying Yin and failing, strengthening yang and kidney, and increasing blood essence. It can also be used to dredge milk and treat belt, which is beneficial to puerpera. Eating mutton in winter is more beneficial to the body. Because the heat content of mutton is higher than beef, eating mutton in winter can promote blood circulation, and improve the symptoms of hand and foot tepid, chilly and chilly caused by Yang deficiency. The content of iron, phosphorus and other substances in mutton is higher than other meats, which is suitable for all kinds of anemia. Women and the elderly have deficiency of Qi and blood, thin and weak body, and deficiency of body after disease. In winter, they may as well eat more mutton, which can nourish Qi and blood, replenish Yuanyang, Benefit Kidney Qi, treat weakness, calm the mind, strengthen spleen and stomach, resist cold and keep fit. White radish has the reputation of sairenshen, which shows that it is rich in nutrition, and has the effect of nourishing the heart, ventilating and activating blood circulation. White radish is also a good food material for soup, which has the effect of eliminating food stagnation, eliminating flatulence, detoxifying and heat, and relieving constipation and hemostasis. "

Production steps:

Step 1: cut the lamb into small pieces.

Step 2: put it in a large basin and soak it in water for 1 hour.

Step 3: put water in the pot, put mutton into the pot in cold water, bring to a boil over medium high heat, and then cook over low heat for another 2 minutes

Step 4: take out the boiled mutton, rinse it with water and drain it.

Step 5: prepare onion, ginger, garlic and spices.

Step 6: wash radish and cut into hob pieces.

Step 7: heat a small amount of oil in the pan, add in the star anise and cinnamon, and saute the onion, ginger and garlic.

Step 8: pour in the mutton and stir fry until fragrant.

Step 9: add boiling water, no mutton.

Step 10: add cooking wine, soy sauce and sugar, bring to a boil, turn the heat down and simmer for about 1 hour.

Step 11: add salt and white radish.

Step 12: continue to cook until 30 minutes.

Materials required:

Mutton: 500g

White radish: 200g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: 2 capsules

Cinnamon: moderate

Pepper: 1 piece

Zanthoxylum bungeanum: right amount

Cooking wine: 1

Salt: right amount

Braised soy sauce: 10

Rock sugar: right amount

Note: add enough water at one time, and do not add water without opening the cover. Zanthoxylum can remove the fishy smell of mutton

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yang Rou Luo Bo