Lamb chop and radish pot(yang pai luo bo bao )

Lamb chop and radish pot

Introduction:

"In winter, eat some mutton and drink some lamb chop soup to resist the cold and strengthen the physique. If you put some white radish in the soup, it can effectively remove the heat and dryness in the mutton, and also achieve the function of ventilation. It's a wonderful match!"

Production steps:

Step 1: wash the lamb chops and cut them into small pieces

Step 2: put into a cold water pot, boil over medium heat, skim the foam

Step 3: when the pot is boiling, take half of the radish, wash and scrape off the skin

Step 4: cut into hob blocks

Step 5: add spices, then radish, cover, low heat, cook slowly until the meat is rotten and the radish is cooked

Step 6: Sprinkle coriander before the pot, warm a bowl of lamb chop radish soup, vegetables and meat, so warm!

Materials required:

Lamb chop: 700g

White radish: Half Root

Salt: right amount

Zanthoxylum bungeanum

Onion: a paragraph

Jiang: one piece

Angelica dahurica: one tablet

Coriander: one tree

Note: lamb chops are tender and easy to be cooked, so it doesn't take too long; white radish is cut into hob pieces and cooked slowly, which not only absorbs the delicacy of mutton, but also has its own flavor; it doesn't need to add soy sauce, which will lose the flavor of the soup; seasoning should not be put too much, and the mouthful of medicine and seasoning also covers the delicacy of the broth.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: light

Chinese PinYin : Yang Pai Luo Bo Bao